Rich, chewy caramel to individually wrap or use in candy making.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
32
Yield:
1 pound
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

174 calories; protein 1g 2% DV; carbohydrates 28.5g 9% DV; fat 6.8g 11% DV; cholesterol 19.4mg 7% DV; sodium 66.8mg 3% DV. Full Nutrition

Reviews (421)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2007
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 when loaded with nuts, candies, etc. Everyone who tried it was just raving about it. *Tip: 1 lb of brown sugar = 2 1/2 cups. Read More
(499)

Most helpful critical review

Rating: 2 stars
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 strongly of brown sugar instead of the buttery, mellow flavor of caramel. It was easy to make and the directions were good. However, I won't be making these again. Read More
(94)
504 Ratings
  • 5 star values: 392
  • 4 star values: 68
  • 3 star values: 27
  • 2 star values: 12
  • 1 star values: 5
Rating: 5 stars
10/24/2007
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 when loaded with nuts, candies, etc. Everyone who tried it was just raving about it. *Tip: 1 lb of brown sugar = 2 1/2 cups. Read More
(499)
Rating: 5 stars
03/07/2006
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 squares on their own for days but still get chewy when you eat them. Read More
(220)
Rating: 5 stars
12/15/2006
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 the 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. Read More
(186)
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Rating: 2 stars
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 strongly of brown sugar instead of the buttery, mellow flavor of caramel. It was easy to make and the directions were good. However, I won't be making these again. Read More
(94)
Rating: 5 stars
12/14/2005
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 to cut and wrap peices. This recipe is definitely easy!! And not too messy; I'll probably try it again sometime and see if I can get the consistency right. Update: They are a smash hit at the office!! Everyone is raving about them. I chilled before wrapping and then kept them refrigerated overnight--not one mention of them being too soft. Read More
(93)
Rating: 5 stars
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 sugar. I also used an 8x8 pan instead of the 9x13 as I like thicker pieces of caramel. Read More
(84)
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Rating: 5 stars
12/04/2008
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 throughout cooking make sure you stir gently as not to deposit lots of caramel on the edges of the pan. It only takes a small amount of undissolved sugar to ruin caramels. Also be sure to stir often and rinse and dry your spoon often as this keeps uneven caramel from getting mixed. Definetely cook the caramels to about 250f if you want to wrap them. And add the vanilla AFTER you shut the heat off. ENJOY! Read More
(73)
Rating: 5 stars
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). Read More
(53)
Rating: 4 stars
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 rolled it into balls and used on turtles. I will make again but will cook longer so that they can be wrapped. Read More
(45)