Caramel Chews Recipes

SOFT 'N' CHEWY CARAMELS

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.

SOFT CHEWY CARAMELS

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.

CHEWY CARAMELS

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.

COCO-NUT CARAMEL CHEWS

Steps:

• Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
• Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
• Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.

CARAMEL CHEWS

Steps:

• 1. Combine corn flakes, rice cereal,coconut and nuts in bowl. Place caramels and cream in top of double broiler, stir over hot water until caramels are melted.
• 2. pour this over cereal mixture. mix well with greased spoon. Drop by spoonfuls onto wax paper and enjoy!!!!!!!!!!!

SALTED CASHEW & CARAMEL CHEWS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.