Chewy Caramel Recipes

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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



Soft Chewy Caramels image

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.

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

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



Soft 'n' Chewy Caramels image

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.

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

CHEWY CARAMEL

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



Chewy Caramel image

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

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

CHEWY CARAMEL APPLE COOKIES

We took everyone's favorite fall snack and transformed it into a chewy cookie that tastes just like biting into a caramel apple. Whether they're the sweet ending to a savory meal or simply a midday treat, there's no better way to indulge than with these easy cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 36

Number Of Ingredients 12



Chewy Caramel Apple Cookies image

Steps:

  • Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
  • In medium bowl, mix flour, baking soda and salt with whisk; stir in oats. In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy. On low speed, beat in flour mixture until blended. Stir in apples.
  • Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
  • In 1-quart saucepan, cook caramels and water over low heat 7 minutes, stirring until smooth. Drizzle warm glaze over cookies. Let stand 15 minutes or until set. Store tightly covered up to 5 days.

Nutrition Facts : Calories 115, Carbohydrate 18 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 60 mg

1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups old-fashioned oats
1/2 cup plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons packed brown sugar
1 egg
2 tablespoons milk
3/4 teaspoon vanilla
2 baking apples, peeled, chopped
20 caramels, unwrapped
2 tablespoons water

CHEWY CARAMEL MYSTERY COOKIES

Take a peek inside your cauldron and see what candy is leftover from Halloween. Chop it up and mix it in these decadent and delightful cookies, which extend the holiday by a few extra days.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 18

Number Of Ingredients 11



Chewy Caramel Mystery Cookies image

Steps:

  • Preheat oven to 350 degrees, with racks in upper and middle thirds. In a large bowl, whisk together flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, about 3 minutes. Beat in eggs, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions until combined. Beat in vanilla. Fold in caramels and candy bars.
  • Using a 1/3-cup spring-loaded scoop, drop dough, 2 inches apart, on parchment-lined baking sheets. Bake 8 minutes. Remove from oven; immediately press candies onto cookies, then rotate sheets and bake until golden around edges and set in centers, about 8 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 364 g, Fat 16 g, Fiber 1 g, Protein 5 g, SaturatedFat 10 g

3 cups all-purpose flour (spooned and leveled)
1 teaspoon fine salt
1 1/4 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup caramels, such as Kraft (about 20), halved
1 cup roughly chopped assorted miniature chocolate candy bars, such as Mr. Goodbar (about 16)
3/4 cup small button-shaped chocolate candies, such as M&M's, for decorating

CHEWY CARAMELS

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



Chewy Caramels image

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

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

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