Best Soft Chewy Caramels Recipes
SOFT 'N' CHEWY CARAMELS
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
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 & CHEWY CARAMELS WITH SEA SALT
I don't know who thought of sprinkling caramels with sea salt, but now I don't want them any other way! Pure genious!! These holiday caramels are sure please; soft, chewy and buttery! Sprinkle on your holiday goodie tray or give (some) away as gifts! Enjoy! Merry Christmas and Happy Holidays! (photo from bing images)
Provided by Kelly Williams
Categories Candies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Line a 13-in. x 9-in. pan with foil; butter the foil. Set aside. In a Dutch oven, combine the 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 butter and vanilla until well mixed, about 5 minutes. Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1-in. squares. Sprinkle each with a little coarse sea salt, just a few grains (6-8). Wrap individually in waxed paper; twist ends.
SOFT CHEWY CARAMELS
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
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-AND-CHEWY CARAMELS
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
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
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