Recipe By HARSHMA
Rating
Published Mar 5th
Prep 10m Cook 30m Additional - Ready In 40m
Servings 1 pound Calories 173.7

Rich, chewy caramel to individually wrap or use in candy making.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 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.
  2. 2 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
  • Carbohydrate 28.5 g
  • Cholesterol 19.4 mg
  • Fat 6.8 g
  • Protein 1 g
  • Saturated Fat 4.3 g
  • Sodium 66.8 mg
  • Sugar 23.2 g

Reviews

  1. Great recipe! Tips for perfect caramels that my Grandma gave me: After you mix all the ingredients except Vanilla use a cold wet paper towel to wipe down inside of pan up to caramel and throughout cooking make sure you stir gently as not to deposit lots of caramel on the edges of the pan. - Read more ...
  2. This recipe is excellent and easy to make. The caramel is rich, buttery and just plain fantastic! I have been making it strictly for caramel apples (soft ball stage), and it stays on the apple even when loaded with nuts, candies, etc. Everyone who tried it was just raving about it. *Tip: 1 lb of - Read more ...
  3. This recipe IS WONDERFUL !! I cooked it to firm ball stage about 248 ( about 20 min). It is a very easy recipe that will impress family and friends. I omitted the vanilla and used dark brown sugar. I also used an 8x8 pan instead of the 9x13 as I like thicker pieces of - Read more ...
  4. This recipe rocks!! The first time I made it the carmel did'nt hold it's shape but was still good. The next time I made it I cooked it to firm ball stage about 248 ( about 20 min).
  5. This caramel was PERFECT for making filled chocolates! I only used approx. 2/3 cup of corn syrup(All I had left!) and let it get to about 250 degrees. I let it set overnight and made the chocolates the next day. So delicious! I will DEFINATELY be making this again! One suggestion though- butter only the - Read more ...
  6. The taste of this recipe is awesome! One fault that I had, I forgot to put the vanilla. It doesn't even need it. Next time I would definitly cook til 245-250F. It was still a little soft. I rolled it into balls and used on turtles. I will make again, but will cook longer so - Read more ...
  7. I just wasn't impressed with this recipe. You may appreciate this recipe if you like softer caramel, but I prefer a more chewy caramel and this was too soft for my liking. It also tasted VERY strongly of brown sugar instead of the buttery, mellow flavor of caramel. It was easy to make and the - Read more ...
  8. 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.
  9. I added the vanilla between steps 1 and 2 since it wasn't specified in the directions. Tastes good but my batch seems a tad too soft; I'm going to try chilling it for a bit before attempting to cut and wrap peices. This recipe is definitely easy!! And not too messy; I'll probably try it - Read more ...
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