Caramel Chews Recipes

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SOFT CHEWY CARAMELS



Soft Chewy Caramels image

One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. -Robert Sprenkle, Hurst, Texas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2-1/2 pounds.

Number Of Ingredients 4

1 tablespoon plus 1 cup butter, divided
2-1/4 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup dark corn syrup

Steps:

  • Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

COCO-NUT CARAMEL CHEWS



Coco-Nut Caramel Chews image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 12m

Yield 64 pieces

Number Of Ingredients 5

5 ounces soft caramel candies, 24 pieces, unwrapped
1/2 cup unsalted dry roasted peanuts
1/4 cup white chocolate chip morsels, 2 handfuls
1 1/4 cups sweetened coconut flakes
Vegetable cooking spray

Steps:

  • Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
  • Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
  • Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.

CLASSIC CARAMEL CANDIES



Classic Caramel Candies image

For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h30m

Yield Makes approximately 120

Number Of Ingredients 7

Vegetable oil, for baking sheet
2 cups heavy cream
2 1/4 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract

Steps:

  • Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
  • Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
  • Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
  • Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

CHEWY CARAMELS



Chewy Caramels image

Buttery-rich, creamy, dreamy..divine caramels. Do not make these on a damp day as they may not set up properly.

Provided by evelynathens

Categories     Candy

Time 1h10m

Yield 90 caramels

Number Of Ingredients 6

2 cups sugar
2 cups heavy cream
1 3/4 cups light corn syrup
8 ounces butter
1 pinch salt
2 teaspoons vanilla extract

Steps:

  • Lightly butter the bottom of a 9 X 13 inch baking pan.
  • Line the pan with foil, pressing it evenly into the corners.
  • Lightly butter the foil.
  • Butter the sides of a heavy, 4-quart saucepan.
  • Add the sugar, 1 cup of the heavy cream, the corn syrup, butter and salt and cook over medium heat, stirring, until the butter has melted and the sugar has dissolved completely, about 5 minutes.
  • Bring the mixture to a boil and clip a candy thermometer to the pan.
  • Continue cooking at a medium boil, without stirring, until the temperature reaches 242F, 25-30 minutes.
  • Slowly pour in the remaining 1 cup cream, letting the mixture continue to boil; stir.
  • Boil without stirring until the temperature reaches 246F, about 20 minutes.
  • Remove the pan from heat.
  • Add the vanilla and stir just to blend.
  • Pour the caramel into the prepared pan.
  • Do not scrape any caramel left on the bottom of the saucepan into your prepared pan - enjoy that by yourself, you deserve it!
  • Set the baking pan on a rack to cool, then cover with plastic wrap and let sit at room temperature for at least 4 hours or overnight.
  • Invert the caramel slab onto a cutting board and peel off the foil.
  • Using a sharp knife, score the caramel lengthwise into 9 strips and crosswise into 10.
  • Cut through the slab.
  • You will end up with 90 candies.
  • Wrap each candy in cellophane and store at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 1 month.

Nutrition Facts : Calories 72.5, Fat 4, SaturatedFat 2.5, Cholesterol 12.7, Sodium 22.4, Carbohydrate 9.7, Sugar 6.2, Protein 0.1

CHEWY CARAMEL



Chewy Caramel image

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

Provided by HARSHMA

Categories     Desserts     Candy Recipes

Time 40m

Yield 32

Number Of Ingredients 6

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 ½ teaspoons vanilla extract

Steps:

  • 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 Facts : Calories 173.7 calories, Carbohydrate 28.5 g, Cholesterol 19.4 mg, Fat 6.8 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 66.8 mg, Sugar 23.2 g

BLACK PEPPER AND BOURBON CARAMEL CHEWS



Black Pepper and Bourbon Caramel Chews image

Soft caramels are not inherently elegant, but these are thanks to a gentle sprinkle of black pepper and a dash of bourbon. The recipe does require a candy thermometer.

Provided by Melissa Clark

Categories     dessert

Time 40m

Yield 50 pieces

Number Of Ingredients 7

420 grams granulated sugar (about 2 cups)
2 cups heavy cream
6 tablespoons honey
2 tablespoons bourbon
1/4 teaspoon fine sea salt
4 tablespoons unsalted butter
2 teaspoons black pepper

Steps:

  • Line an 8-inch square baking pan with parchment and coat with cooking spray.
  • In a medium heavy-bottomed pot over medium heat, combine sugar, cream, honey, bourbon and salt. Clip a candy thermometer to the side of the pot. Cook mixture, stirring frequently, until it reaches 245 degrees, 15 to 30 minutes, depending on the size of the pot. Quickly stir in butter and pepper.
  • Pour mixture into prepared pan. Let cool completely until it is set to a semi-firm consistency, about an hour. Cut into 50 rectangular pieces and wrap in parchment paper, cellophane or other candy wrappers, twisting ends to seal.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 16 milligrams, Sugar 10 grams, TransFat 0 grams

CHOCOLATE-CARAMEL CHEWS



Chocolate-Caramel Chews image

This comes from "The Joy of Cookies" by Sharon Tyler Herbst. Mixing is done in saucepans on the stove instead of using bowls. She describes it as having a brownie-like base with nutty caramel topping and a chocolate glaze. Half way between a candy and a cookies. Sounds yummy! Prep time and cook time are a guess and DO NOT include the various cooling times.

Provided by the_cookie_lady

Categories     Bar Cookie

Time 1h25m

Yield 54 bars, 54 serving(s)

Number Of Ingredients 17

4 ounces unsweetened chocolate
3/4 cup butter
1 3/4 cups packed brown sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs, lightly beaten
1 1/2 cups all-purpose flour
1 1/3 cups packed brown sugar
3/4 cup whipping cream
3/4 cup light corn syrup
1/3 cup butter
1/8 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts, toasted (pecans can also be used)
2 ounces semisweet chocolate, coarsely chopped
1 tablespoon whipping cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F Grease a 9x13-inch baking pan.
  • Cookie Base: In a heavy, medium saucepan over low heat, warm chocolate and butter, stirring often, just until melted and smooth. Do not heat mixture any more than necessary. Remove from heat. Add brown sugar and salt; beat by hand until smooth. Stir in vanilla and eggs. Add flour 1/2 cup at a time, blending well after each addition. Spread evenly into prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on rack 1 hour.
  • Caramel Topping: In a heavy, medium saucepan, combine all ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches 230°F on a candy thermometer or forms a 2-inch wide thread when dropped from a spoon (should take about 25 minutes). Immediately remove from heat; stir in vanilla and nuts. Spread hot caramel evenly over cookie base. Let stand until cool.
  • Chocolate Glaze: In a small saucepan, combine chocolate and cream. Warm over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat; stir in vanilla. Drizzle over caramel in a lacy pattern. Or pour melted chocolate into a pastry bag and pipe over caramel.
  • Let chocolate set before cutting into 54 (about 1x2-inch) bars, cutting 9 strips one way and 6 strips the other way. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage.

Nutrition Facts : Calories 159.3, Fat 9, SaturatedFat 4.4, Cholesterol 22.5, Sodium 65.8, Carbohydrate 20.1, Fiber 0.8, Sugar 13.6, Protein 1.6

CARAMEL CRISPY TREATS I



Caramel Crispy Treats I image

A gooey, crunchy snack that is absolutely delicious!

Provided by J. Cooke

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Yield 12

Number Of Ingredients 6

3 tablespoons butter
2 ½ cups miniature marshmallows
1 (5 ounce) can chow mein noodles
12 individually wrapped caramels, unwrapped
1 tablespoon cold water
2 tablespoons peanut butter

Steps:

  • Melt butter with marshmallows over low heat - stir until smooth.
  • Add noodles - toss until coated.
  • Drop spoonfuls of noodle mixture onto a greased baking sheet.
  • Melt caramels with water over low heat - stir until smooth. Add peanut butter; mix well. Drizzle over treats. Chill.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 23.5 g, Cholesterol 8.3 mg, Fat 8.7 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 117.2 mg, Sugar 12.9 g

SALTED CASHEW & CARAMEL CHEWS



Salted Cashew & Caramel Chews image

Nothing says "welcome home" like warm, gooey, chewy cookies right out of the oven with a cold glass of milk-mmm, heaven. You don't need a plate. Just grab and go. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 10

3/4 cup unsalted butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1/4 cup hot caramel ice cream topping
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips, divided
1-1/4 cups lightly salted cashews, divided

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.

Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 68mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

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2020-10-26 CBD Caramel Chews. When mixed well, stir in the corn syrup and gradually add milk, stirring the entire time. Cook and stir continually over medium heat, until you get a firmness to the candy. This should take about 10 minutes. Take off from the heat and stir in the vanilla. Then pour into a pan, preferably 9"x13". Let cool, then cut and wrap.
From thecbdguru.org


POPCORN CARAMEL CHEWS ⎮ WELL NOURISHED (NO-BAKE TREAT IN 5 …
2019-02-06 Add the popcorn (and any extras) and fold it thorough the caramel. If it's cold and the caramel is to thick to work through the popcorn, stand the mixing bowl in hot water for a few minutes. Divide between 18 mini patty cases. You can top with extras if you like also. Put in the freezer for 30 minutes or so to set.
From wellnourished.com.au


REAL FOOD CARAMEL CHEWS | COCOSWELL.COM
2019-12-12 Chewy delicious buttery caramel cannot be ruined for me! And that leads us here today…. After many failures in the kitchen(5 batches later) I have come up with a real food caramel recipe that ROCKS! Before starting this recipe I HIGHLY recommend reading through it once or twice so you are familiar with each step. Once your caramel reaches a ...
From cocoswell.com


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