Chewy Caramel Recipe

I love this recipe! Only thing is, I've never understood the temperature given on the original. I always cook to about 254 or so on a very accurate thermometer, to make caramel squares that stay squares on their own for days, but still get chewy when you eat them.

I used this recipe for salted caramels with two changes. I used 1/2 lb light brown sugar and 1/2 lb white. Stirred constantly over medium low heat for 30 -40 minutes until it hit 246 degrees to get the firmness I wanted. Results were a soft, smooth, rich melt in your mouth caramel. I rolled it into 1/2" balls and dipped in 45% cocoa Belgian milk chocolate and sprinkled with coarse kosher salt. EVERYONE LOVES the candy, I will definitely make again and again and again. Thank you HARSHMARK.

I have been using this recipe for the past couple of Christmases… And it is absolutely fantastic! Here is what I learned in my trial and error process, which was lengthy: - Adjust for altitude! Water boils at 212° at sea level. As you go up in altitude, water boils at a lower temperature. So do the math and adjust accordingly. - ALWAYS ALWAYS test your candy thermometer. Boil some water, and check to see if your thermometer registers 212° ( Or whatever temperature water boils at your altitude) If not, do the math and adjust accordingly. - The caramel does not need to be stirred continuously until you add the sweetened condensed milk. At that point, if milk solids settle on the bottom of the pan they will burn and you will have brown flakes in your Carmel. I also don’t let the mixture get too hot before I add the milk. If it gets too hot it can burn that milk on Contact! - Mix it up! You can add instant coffee, Cocoa, or a different flavor from vanilla, like maple or cinnamon. Good luck!

First - making any candy without an accurate thermometer is asking for disaster because heat every heat source is different. Second - accuracy is essential, weigh if possible rather measure. Finally - I've made these literally dozens of times with consistent results. I use a heavy bottomed pan, small burner electric stove set on medium I melt the butter, then add the brown sugar and a good pinch of salt. Let the sugar dissolve for a couple minutes, add the corn syrup (in a 1 cup measure sprayed with cooking spray, it will slide right out), mix well and add condensed milk, stirring constantly. Increase heat to med. high, #6 on my stove, bring it to a boil, about 6 minutes. The butter will incorporate nicely, insert the thermometer and bring to 245 stirring constantly. Remove from heat stir in vanilla. I use a ungreased 9x13 pan lined with parchment. Pour it in let in sit at room temp for 15 or 20 minutes and refrig for 2 hours n cut to size. I wrap them in wax paper n store in the refrig. Melt in your mouth chewy every time. Sorry this is so long but these are really excellent when done right. I hope this helps, good luck!

I always cook at 250 degrees, so they hold there shape while remaining chewy. I wrap them in cut 3.75" wax paper squares, and then in 4" tin foil squares. If you don't want to cut, Wilton makes 50 gold, red, or silver candy wrappers available on Amazon for $1.99. They look and taste like professional candy without the high cost. I make this recipe every year at Christmas for friends, co-workers, neighbors and family. I always get tons of compliments.

Great recipe but you have to just surpass 250 for a firm enough caramel, it ever so slightly changes color to a shade darker at 250-then stir in the vanilla and work fast. We spoon enough over 4 pecans (for turtle flippers) to hold them together and swirl a small spoonful of semisweet chocolate over the caramel while still warm for a ‘turtle shell’. This is my kids favorite holiday candy. We also cut them when cooled into 2-3” ‘tails” and make a cow tail switch by dipping them in melted semisweet chocolate. Easy for little ones. They take a few hours to totally cool on parchment. Because there’s no preservatives or stabilizers, we think they’re best to eat within a week- keep in a cool dry place to keep them stable. They are now a request at holiday time.

I made this with dark brown sugar otherwise, kept the recipe the same. I layered the bottom of a 9x13 pan with almond, poured the caramel over top, then poured a bag if semisweet chocolate chips on top. Once the chocolate was melted I spreadthe chips. Let it completely cool on the counter. YUM!

I went to 243 degrees for slightly chewier caramels. When cooled, cut into bite sized pieces, dipped in chocolate and sprinkled with salt. Huge hit at Christmas with family! Awesome caramel recipe- Thankyou!!

This is the first time I tried making caramel, and OMG - it turned out AMAZING! I used exactly the amount of ingredients stated in the recipe. I cooked over med heat until my thermometer read 248 degrees. The caramel seemed a little hard while cutting (used a heavy knife and lots of elbow grease!) but they were perfect - very chewy and creamy. My one suggestion is to never stop stirring. I made this twice, the first time I used a silicone spatula and continuously scraped the bottom and sides of the pan while it was cooking and there was no scorching at all. The second time I used a wooden spoon, and apparently didn't hit all areas of the pan while stirring so it scorched a little and got a little darker, but the caramel was still delish!

Great candy. This was my third batch. I used a candy thermometer for the first two and while both batches were delicious. They were a little hard. This batch I used the tried and true softball method with a cup of cold water. The caramels were chewy and delicious. Definitely keeping this recipe

I love this recipe. I like firmer caramels. I cooked at 245f it was perfect. I also cooked to 250f and got a tootsie roll like harder caramel nice to savor. I will definately keep this recipe going!

Made it and everyone loved it.

Easy recipe. Very good taste. Will make it again. How does it need to be stored once wrapped? Refrigerate?

I used 1 cup white sugar and 1 cup brown sugar instead of 1lb brown sugar and it turned out great!

Easy and wonderful taste, will make over & over!

Good & easy

I made this and it turned out great. Are you supposed to constantly mix the last two minutes as well (after it reaches the temp you want)? Thanks!

as someone who loves softer caramel- i personally loved this recipe. though i wouldn’t recommend this to someone who prefers chewier and stickier caramel. i made a few mistakes along the way but i’ve watched many videos on how to make good caramel chews and this recipe worked really well. the only issue i had was it was a bit creamier than i would’ve wanted- but quickly realized i accidentally used only half the amount of brown sugar. everything else was perfect and i will make this again in the future.

I just finished making this and judging by the little bit I set aside for taste testing - this is awesome! I think next time I’ll cook it to firm or hard ball stage instead, so it will be a bit more chewy.

Delicious, all over the poppycock. I mixed the caramel a bit early with popcorn, marshmallows, roasted mixed nuts and mini butter cups. Whole lotta melted sweetness. Great Caramel.