Chewy Caramel

295 Reviews

Prep: 10 min
Cook: 30 min
Ready In: 40 min

“Rich, chewy caramel to individually wrap or use in candy making.” - by HARSHMA

Ingredients

1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract

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Metric US

Original recipe yields 1 pound

Directions

In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Nutrition

Amount Per Serving (32 total)

Calories
174 cal
9%

Fat
6.8 g
10%

Carbs
28.5 g
9%

Based on a 2,000 calorie diet

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Reviews (295)

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377

JLeigh

Oct. 23, 2007

"This recipe is excellent and easy to make. The caramel is rich, buttery and just plain fantastic! I have been making it strictly for caramel apples (soft ball stage), and it stays on the apple even wh..." See moreen loaded with nuts, candies, etc. Everyone who tried it was just raving about it. *Tip: 1 lb of brown sugar = 2 1/2 cups. "

165

Sinopa2

Mar. 6, 2006

"I love this recipe! Only thing is, I've never understood the temperature given on the original. I always cook to about 254 or so on a very accurate thermometer, to make caramel squares that stay squ..." See moreares on their own for days, but still get chewy when you eat them."

145

Mary G

Dec. 15, 2006

"This caramel was PERFECT for making filled chocolates! I only used approx. 2/3 cup of corn syrup(All I had left!) and let it get to about 250 degrees. I let it set overnight and made the chocolates th..." See moree next day. So delicious! I will DEFINATELY be making this again! One suggestion though- butter only the sides of the pan and place parchment paper on the bottom- You won't have a problem with it sticking."

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