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Chewy Caramel
SUBMITTED BY:
HARSHMA
PHOTO BY:
Amanda M.
"Rich, chewy caramel to individually wrap or use in candy making."
RECIPE RATING:
Read Reviews
(75)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
30 Min
READY IN
40 Min
Original recipe yield 1 pound
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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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REVIEWS
Reviewed on Dec. 14, 2005 by sally solomon
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sally solomon
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.
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36 users found this review helpful
I added the vanilla between steps 1 and 2, since it wasn't specified in the directions. Tastes...
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Reviewed on Mar. 6, 2006 by
Sinopa2
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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 squares on their own for days, but still get chewy when you eat them.
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16 users found this review helpful
I love this recipe! Only thing is, I've never understood the temperature given on the...
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Reviewed on Oct. 23, 2007 by JLeigh
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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 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.
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15 users found this review helpful
This recipe is excellent and easy to make. The caramel is rich, buttery and just plain...
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Reviewed on Feb. 22, 2006 by mimailman
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mimailman
Feb. 22, 2006
YUM, I added the vanilla along with the other ingredients while bringing to boil came out great. Also added it between the first and second step as stated below works fine also. Dont think think you can screw this up unless you get the heat too high.
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12 users found this review helpful
YUM, I added the vanilla along with the other ingredients while bringing to boil came out...
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Reviewed on Dec. 15, 2006 by
Mary G
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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 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.
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11 users found this review helpful
This caramel was PERFECT for making filled chocolates! I only used approx. 2/3 cup of corn...
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Reviewed on Dec. 20, 2006 by
Sandy
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Sandy
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.
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9 users found this review helpful
This recipe IS WONDERFUL !! I cooked it to firm ball stage about 248 ( about 20 min). It is a...
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Reviewed on Oct. 24, 2006 by
campagnes
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campagnes
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.
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8 users found this review helpful
I just wasn't impressed with this recipe. You may appreciate this recipe if you like softer...
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Reviewed on Dec. 19, 2006 by LECHAT99
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LECHAT99
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).
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7 users found this review helpful
This recipe rocks !! The first time I made it the carmel did'nt hold it's shape but was still...
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Reviewed on Dec. 10, 2006 by
KRISTY H
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KRISTY H
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.
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7 users found this review helpful
The taste of this recipe is awesome! One fault that I had, I forgot to put the vanilla. It...
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Reviewed on Dec. 9, 2006 by missybryan
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missybryan
Dec. 9, 2006
Delicious! This recipe is a big hit with friends and family. It is a no-fail recipe. I follow the recipe as written, alhtough I always add the vanilla during the last minute or two of cooking time before transferring to a 9x13 pan.
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7 users found this review helpful
Delicious! This recipe is a big hit with friends and family. It is a no-fail recipe. I...
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