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READY IN 40 mins

Chewy Caramel

Read Reviews (295)

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

Ingredients Edit and Save

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Original recipe makes 1 pound Change Servings

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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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.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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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.

—JLeigh

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Most Helpful Critical Review

Oct 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.

—campagnes

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351 Ratings

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Mar 06, 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.

—Sinopa2

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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 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.

—Mary G

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Dec 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.

—sally solomon

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Dec 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.

—Sandy

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Dec 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).

—LECHAT99

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Dec 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.

—KRISTY H

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Nutrition

Calories
174 kcal
9%

Carbohydrates
28.5 g
9%

Cholesterol
19 mg
6%

Fat
6.8 g
10%

Fiber
0 g
0%

Protein
1 g
2%

Sodium
79 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chewy Caramel

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 174
Calories from Fat: 61

% Daily Value *
Total Fat 6.8g 10 %
Saturated Fat 4.3g 22 %
Cholesterol 19mg 6 %
Sodium 79mg 3 %
Potassium 66mg 2 %
Total Carbohydrates 28.5g 9 %
Dietary Fiber 0g 0 %
Protein 1g 2 %
Sugars 23.2g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 6 %
Iron 1 %
Thiamin 1 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.