Caramel Chews
Surprisingly easy to make!
Equipment
- 1 candy Thermometer
Ingredients
- 1 cup butter
- 4 cups granulated sugar or brown sugar
- 2 cups light corn syrup
- 24 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Line a 9x13'' pan or jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal. If you don't have parchment paper, you can generously butter the pan.
- Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
- Gradually add the milk, one can at a time, while stirring constantly. You want to make sure the mixture maintains a steady heat and constant boil.
- Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 220-245 degrees F on a candy thermometer). It takes patience and time. If you don't have a thermometer, you can drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.
- Once you reach 220-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
- Pour the hot caramel into the prepared pan, spreading it evenly. Let it cool at room temperature for about 2 hours, or until fully set. Once set, use the parchment paper overhang to lift the caramel from the pan.
- Slice into small squares or rectangles with a sharp knife. Wrap each piece in wax paper or parchment paper to prevent sticking.
Notes
Stir in a pinch of sea salt for salted caramel.
For softer chews, cook to the lower end of the temperature range; for firmer ones, cook closer to 250°F.
Store wrapped chews in an airtight container at room temperature for up to 2 weeks.
Caramel is too soft after it has set up: It needed to cook longer. You can pour the whole batch back into a pot and warm it up again!