In this recipe you will learn how to make chewy caramel without condensed milk. I’ve been wanting to make this recipe for a long time. I love taking classic recipes and changing them a little bit here and there. Plus, it’s always a good idea to know different ways to make chewy caramel because you may not have what you need in the pantry when you get the impulse to make them.
- Prepare all the ingredients before starting with anything. Place each of them in small bowls and should be within easy reach the moment you need them.
- Also prepare a baking sheet lined with greased parchment paper. I usually use cooking spray to grease my lining. You will need to pour the caramel onto the baking sheet right away when it’s ready so you won’t have time to line the sheet later.
- Mix the cream, brown sugar, and salt in a tall heavy-bottomed pan.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Put in the candy thermometer and continue stirring until the temperature reaches 250 degrees Fahrenheit.
- Remove the pan from the heat and quickly add in the vanilla extract. Stir until well-combined.
- Immediately pour the mixture onto the lined baking sheet and spread evenly.
- Let the caramel rest for at least 8 hours.
- Using a greased knife, cut the caramels into your desired shapes.
- Wrap each piece using the wax paper.
- Store in an airtight container at room temperature. Consume within one week.
- Category: Candy