Soft N Chewy Caramels Recipes

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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

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.

SOFT 'N' CHEWY CARAMELS



Soft 'n' Chewy Caramels image

This candy is a must at our house for Christmas. I made these caramels with my children, and now I enjoy making them with our eight grandchildren, too. -Darlene Edinger, Turtle Lake, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 pounds.

Number Of Ingredients 5

2 teaspoons plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
2 cups half-and-half cream, divided
1 teaspoon vanilla extract

Steps:

  • Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter. Cube remaining butter. In a Dutch oven, combine sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat, stirring constantly. Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage), stirring frequently. Remove from the heat; stir in cubed butter and vanilla until well mixed, about 5 minutes. , Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

SOFT-AND-CHEWY CARAMELS



Soft-And-Chewy Caramels image

Make and share this Soft-And-Chewy Caramels recipe from Food.com.

Provided by Juenessa

Categories     Candy

Time 20m

Yield 64 pieces

Number Of Ingredients 5

vegetable oil cooking spray
1 cup butter
1 (16 ounce) package light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup

Steps:

  • Line an 8-inch square baking pan with foil, extending foil over edges of pan.
  • Generously coat foil with cooking spray; set aside.
  • Melt 1 cup butter in a 3-quart sauce-pan over low heat.
  • Stir in brown sugar, condensed milk, and corn syrup until smooth.
  • Bring mixture to a boil.
  • Cook over medium heat, stirring often, until a candy thermometer registers 235°.
  • Remove mixture from heat; stir by hand 1 minute or until mixture is smooth and no longer bubbling.
  • Quickly pour mixture into prepared pan; let stand 3 hours or until cool.
  • Note: cook time does not include 3 hour cooling time.
  • Lift foil and caramel out of pan.
  • Cut caramels into 1-inch pieces with a buttered knife.
  • Wrap each piece with plastic wrap.

Nutrition Facts : Calories 87.1, Fat 3.4, SaturatedFat 2.2, Cholesterol 9.7, Sodium 34.4, Carbohydrate 14.4, Sugar 11.6, Protein 0.5

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

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