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My review
Chewy Caramel
HARSHMA
"Rich, chewy caramel to individually wrap or use in candy making."
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Ingredients
40 m servings 174 calsOriginal recipe yields 32 servings (1 pound)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 174 calories; 6.8 g fat; 28.5 g carbohydrates; 1 g protein; 19 mg cholesterol; 67 mg sodium. Full nutrition
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Reviews
Read all reviews 375446 Ratings
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Most helpful positive review
10/23/2007
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 e...
Most helpful critical review
10/24/2006
I just wasn't impressed with this recipe. You may appreciate this recipe if you like softer caramel, but I prefer a more chewy caramel and this was too soft for my liking. It also tasted VERY st...
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10/23/2007
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 e...
3/6/2006
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 st...
11/6/2006
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 chocola...
12/13/2005
I added the vanilla between steps 1 and 2, since it wasn't specified in the directions. Tastes good, but my batch seems a tad too soft; I'm going to try chilling it for a bit before attempting t...
10/24/2006
I just wasn't impressed with this recipe. You may appreciate this recipe if you like softer caramel, but I prefer a more chewy caramel and this was too soft for my liking. It also tasted VERY st...
12/20/2006
This recipe IS WONDERFUL !! I cooked it to firm ball stage about 248 ( about 20 min). It is a very easy recipe that will impress family and friends. I omitted the vanilla and used dark brown s...
12/19/2006
This recipe rocks !! The first time I made it the carmel did'nt hold it's shape but was still good. The next time I made it I cooked it to firm ball stage about 248 ( about 20 min).
12/4/2008
Great recipe! Tips for perfect caramels that my Grandma gave me: After you mix all the ingredients except Vanilla use a cold wet paper towel to wipe down inside of pan up to caramel and througho...
12/10/2006
The taste of this recipe is awesome! One fault that I had, I forgot to put the vanilla. It doesn't even need it. Next time I would definitly cook til 245-250F. It was still a little soft. I...