Time 40m Yield 32 Number Of Ingredients 6 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.
Time 25m Yield about 2-1/2 pounds. Number Of Ingredients 4 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.
Time 35m Yield 2 pounds. Number Of Ingredients 5 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.
Time 20m Yield 64 pieces Number Of Ingredients 5 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.
More about “soft n chewy caramels recipes”
Time 1h10m Yield 90 caramels Number Of Ingredients 6 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.
