Introduction: Grandma's Super Easy Caramel Chews


My grandma (Lois Wilbert)  has taught me how to make these through the years. These candies taste like Werther's Hard Caramels. You can also dip apples on a stick into liquid for caramel apples. (There will be a lot!!!) Shout out to Jeanna Livingston for telling me to post this.

Step 1: What You Need


What you will need:

Ingredients:

3 cups of granulated sugar
1 cup light corn syrup
1 cup cream
1 cup (2 sticks) butter or margerine
1/8 teaspoon salt
1 teaspoon vanilla extract
More butter

Useful Tools:

3 quart pan
Candy thermometer
Cookie sheet with raised edges
Pizza Cutter
Wax paper
Spoon

Step 2: Liquid Sugar = Caramel!

In your pan, combine sugar, corn syrup, cream, butter (margarine), and salt. Put in probe of candy thermometer about 1 inch from bottom. Slowly bring to a boil. Stir until sugar boils. (when sugar boils DON'T stir anymore!!!!!).Use a pastry brush dipped in water to brush the sides if any sugar starts to crystallize on the side of the pot. Gently swirl the boiling sugar througout the boiling process. Cook to hard ball stage(250F°-266F°) Add in vanilla. Pour immediately into buttered dish. Allow to completely cool.

Step 3: Shape


When cooled, cut into squares with oiled pizza cutter. (Optional: Roll into logs. They are easier to wrap.) Wrap them in wax paper. store at room temperature in a nice bowl.

Enjoy

Comments

author
cupcakepopcorn234 (author)2017-06-29

is it possible to use half + half??? i dont wanna run to the store again .-.

author
Starleaf (author)2011-02-22

any way I can leave out the corn syrup?I never have that stuff.

author
bowow0807 (author)Starleaf2011-03-10

try to make your own it is really easy to make just sugar, water, and cream of tartar just search it up on google "how to make homemade corn syrup"

author
eggyeggyeggy (author)bowow08072011-03-22

Or, search it up on INSTRUCTABLES duuuuhhhh ;D

author
TT-MON! (author)eggyeggyeggy2012-02-09

DOH! hahahahaha

author

DOH BRUH

author
WhyHello (author)eggyeggyeggy2011-10-23

win!

author
katebetak (author)eggyeggyeggy2011-09-11

hahaha!

author
bowow0807 (author)eggyeggyeggy2011-04-21

well i tried that before nothing came up only recipes that say to use cornsyrup so that why i used google next
"if instructibles fails, there is alway google"

author
garrettg (author)Starleaf2012-11-21

Try honey. I myself have never tried it. But the chemistry says why wouldn't it work?

author
wmkcross (author)Starleaf2012-07-04

Substitutes for corn syrup GOLDEN SYRUP RICE SYRUP BARLEY MALT SYRUP ALFALFA HONEY .....If making a caramel, and a recipe calls for corn syrup, you can substitute a dash of lemon juice or cream of tartar, which performs nearly the same function.

author
AussieAnglerGal (author)Starleaf2012-04-23

golden syrup works as a substitute :D

author
suayres (author)Starleaf2011-07-03

There's a very good reason for the corn syrup: it keeps the sugar in the caramel from crystallizing and ruining your recipe. I don't like using it myself, as my daughter is violently allergic to corn and it's many products. You could try making it without, but it's risky.

author
MsMissyG (author)suayres2012-01-12

You can use Tapioca Syrup ...if you can find it.

author
suayres (author)MsMissyG2012-01-13

I believe you can also use Lyle's Golden Syrup. You can find it at larger grocery stores. What you need is some form of invert sugar.

author
katebetak (author)Starleaf2011-09-11

i think you can use honey instead. hopefully it wont be that different! :) hope this helps.

author
armywife89 (author)2013-03-10

Hi I tried the recipe and mine turned out beige instead or caramel did I do something wrong

author
garrettg (author)armywife892013-03-12

Do they taste like caramel?

author
qwety_u (author)garrettg2016-12-23

they ARE caramel.

author
MathB2 (author)2016-05-01

I loved hw it tastes thank u for sharing the recipe!!!!!!!!!!!!!!!!!!!

author
VivianR1 (author)2015-04-05

made the recipe overhere in the Netherlands! It taste AWESOME!! Thank you for sharing:)

author
azhabiel (author)2014-12-23

did 1/3 of the recipe , here in Rio de Janeiro, with my 7 year old daughter... it became a hard caramel but it was very nice... my little chef love it and is very proud of herself for her hardwork stiring de mixture in the heated pan for the first time in her life (for a few seconds of course and with my parental supervisioning)... thanks a lot

author
zuzubird (author)2014-10-28

If you want soft, chewy caramels, don't heat the sugar-cream mixture all the way to 250; that's too hot. Boil your pot of caramel to 238 - 240 for soft candy, or to 244 - 248 for a firmer candy. Your candy thermometer should say all this on the strip of paper inside it.

I wouldn't care for a rock-hard caramel, either.

author
craftyv (author)2014-09-09

I like really hard caramels just not the brittle toffee. So thats caramel (with the cream) but hard. Any tips?

author
dwashington5 (author)2014-04-08

I made this tonight to cover apple's... I was afraid it wasn't going to taste right so I made one batch of this caramel and one batch of another caramel. THIS turned out so good. I threw the other batch out

author
shelli1 (author)2014-01-02

I've made a similar recipe for, well, let's just say nearly a half century. I know some of these posts have been awhile, but caramel is a passion of mine and a necessity in our home at Christmas time. I have had my share of failures through the years, but most of the time even less than perfection (and I've never mastered that level) is delicious. I've never had time to throw a batch out. (Someone's nabbed up every batch, every bite.) My mother's recipe has you hold part of the cream (and flavoring) and boil everything else for 30 minutes over medium heat. You want to keep a fairly good boil without scorching or boiling over. If you do a very low simmer, you get the lighter color and taste. I always try to monitor this since different stove tops cook so very differently. Other than that, this recipe practically cooks itself. After 30 minutes, I added the last bit of cream and then cooked to 240 degrees. The longer cooking (and a fairly good temp) help deepen the color and taste. This is the part that far surpasses anything you can buy! Enjoy!

author
Datawolf (author)2013-12-13

Missing step : fail washing the ruined pan

author
MARK FORTY TWO (author)2013-08-29

OMG just made it thank you so much

author
knex man123456 (author)2013-06-24

my only problem with this was cutting/removing the caramel was quite a pair in the ass

author
rubyniall (author)2013-03-26

can you use whipping cream instead of cream?

author
garrettg (author)rubyniall2013-04-02

I should work :) -Garrett

author
tutdude98 (author)2012-09-21

What can i use instead of corn syrup???

author
porkchoppiggy (author)tutdude982012-09-30

I used glucose syrup because they don't sell corn syrup in Australia ( or it really hard to find) and that worked perfectly :D

author
tutdude98 (author)porkchoppiggy2012-10-05

In Croatia they dont sell corn or glucose syrup ;P

author
garrettg (author)tutdude982012-11-21

Try honey :)

author
Kush222 (author)2012-10-20

Awesome recipe!! I replaced the "1 cup butter" with homemade "cannabusbutter" wonderful and delicious...

author
susanchen2011 (author)2012-07-11

Easy and quick to make. THX.

author
mikeltv1 (author)2012-01-15

What to use as a substitute for corn syrup?

author
AussieAnglerGal (author)mikeltv12012-04-23

well it depends on where u are, but u can use Golden Syrup
(here in Australia, its HARD to find corn syrup)
or make your own corn syrup (assuming your not allergic to it that is)
to find a recipe (if instructables doesn't have the answer)
google it :D

author
sliacco (author)2011-11-29

Hi! I need your help. I have done this recipe 3 times and I must say that I love how it tastes and how easy it is to make! However, on those 3 separate occasions, I am unable to remove the caramel from the cookie sheet with raised edges. The first time I tried this, I used Crisco because I couldn't find a cooking spray in my area, the second time I used vegetable oil. The third time, I finally found non-stick cooking spray but still, the caramel stuck to the foil. I wrap the cookie sheets with foil and then grease it. Should I try making it without the foil? Should I use parchment paper instead? What am I doing wrong? I need your help! Thanks!

author
garrettg (author)sliacco2012-01-22

I am so sorry about the delay! You should use a buttered dish. I would leave off the foil as it can get a little messy. I hope this helps!

- Garrett Mykel Lucas-Groves

author
Flying_MashedPotatoes (author)2011-03-18

what if you dont have a candy thermometer??? can you just Guess the temp by: "well, the caramel is liquidy, that should be enough"

author

Use the water test.

You can break down candy by stages

Hard Ball, soft ball, ect. Chewy caramel will be a soft ball. Take a spoonful and drop it into a bowl of water, when it cools you want it to be the way you imagine your caramel chew to be. If it's too liquidy, cook longer. Too hard, you cooked it for too long.

This is how I make my hard candies-I never use a thermometer.

author

How long does it take to go from softball to hardball? if it's under 10sec, you'd have a hard time, since the event would go like this:

1. *hmm time to test*, picks up sample.
2. Tests....... oh this looks like a good consistency
3.*back at stove* "Time to take it off of the heat"
4. "---Oh no! its already gone to hardball stage!....the 10sec it took to measure was too long and it cooked for too long and now it's ruined D:"

or

1. "looks like a good consistency"
2. Takes off heat...
3. Leaves off the heat, added flavour, and about to pour into tray.
4. "---Oh no!, the Heat of the pot was hot enough to cook the candy for too long and now it's in hardball stage in the middle of adding flavour and pouring it out of the pot D:"

Any tips on gaining a high success rate to get to Medium-ball? ie. gooey but also hard, but not too gooey and not too hard, I'd like a consitency of a Tootsie-Roll, if that is even possible.

Thank you.

author

No. Candy making is very precise. There is no guessing what so ever. it isn't like "Well it's boiling so it's close enough." It either is or it isn't.

author

well, i used a meat thermometer that i had, i guess i didnt boil it long enough because it never solidified after cooling, even when i left it in the freezer over night. but it works well on icecream :D

author
lemonie (author)2011-04-04


Please use a camera, not pictures of other people's stuff.

L

author
poppet2 (author)2011-02-13

Are these really chewable, or hard? How would chocolate covering work and what would you use for it?

author
garrettg (author)poppet22011-02-13

Very chewy.

author
broomhead (author)garrettg2011-02-27

When I made them the other day they cooled to be very hard (and very delicious) but had to be sucked on instead of chewed. I had a thermometer and cooked them precisely to the hardball stage. What am I doing wrong to get a COMPLETELY different texture. Thanks

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