Soft Caramel
Soft Caramel
Scroll to find recipe and step by step instructions.
Servings Size:
makes about 3-4 cups of caramel
Measurements:
3/4 cup butter
2 cups brown sugar
3/4 cup corn syrup
1 can condensed milk (14 oz)
2 tbsp vanilla extract
1 tsp salt
This soft caramel can be used for so many different things! One amazing way to use it is to use it as a cookie filling.
Measurements In Grams:
170 grams butter
440 grams brown sugar
390 grams corn syrup
330 grams condensed milk (14 oz)
16 grams vanilla extract
1 tsp salt
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Instructions:
Step 1
Put your butter, condensed milk, brown sugar, vanilla, corn syrup, and salt in a medium sized saucepan.
Step 2
Put saucepan over medium-low heat and mix with a whisk until ingredients are fully combined.
Step 3
Switch over to a rubber spatula and constantly mix caramel to avoid burning on the sides. (The spatula helps to get the caramel off the sides and bottom of the pan to avoid chunks and helps even cooking.)
Step 4
Mix over heat for 8-10 minutes, or until mixture slightly thickens and turns a darker golden-brown color.
Step 5
Pour in heat safe bowl and cool before using. You can also pour this in a tray to chill and cut up into individual soft caramel candies.
You can store this at room temperature for 2 weeks or in fridge for up to 2 months.