Product Infomation for Werther's Original caramel

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Once all of the butter has melted, whisk in the granulated sugar, brown sugar, corn syrup, and sweetened condensed milk until fully combined. Bring the mixture to a boil, stirring constantly. Once the mixture is boiling, continue cooking and stirring until it reaches 236°F to 240°F (soft ball stage).

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Allow to set in the freezer for about 15-20 minutes. Next spoon about 1 heaped teaspoon of the caramel on top of the base layer of chocolate. Lastly, to make the top of the caramel filled chocolates spoon an additional tablespoon of chocolate on top of the caramel layer making sure no caramel is exposed.

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Turn the heat to medium until you reach a boil, and then continue to cook on medium-high until you reach 241F. This will take around 25 minutes. Spread the caramel on parchment paper in a 10" x 15" rectangle. The caramel will be around ⅛" thick. Let the caramel cool completely while you make the vanilla cream.

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Our Products. Explore the varieties of Werther's Originals. From our classic hard caramels to our soft and chewy caramels. From our caramel-filled candies to our sugar-free selections. Each Werther's Original delights in its own way, but are all made with only the finest ingredients and an abundance of love and care.

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Prepare pan . Grease a 9" x 13" baking dish with butter and set aside. Cook the caramel . In a heavy bottomed saucepan over medium heat, add the butter, sugar, brown sugar, Karo syrup, sweetened condensed milk, salt and vanilla. Cook over medium heat, stirring with a flat bottomed wooden spoon or a rubber spatula.

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Instructions. Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the caramel once it has set. Lightly grease the foil with butter. Combine the cream, granulated sugar, brown sugar, and corn syrup in a 3-quart heavy duty saucepan over medium heat.

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Wait a few minutes, but don't leave your pan out of your sight, the sugar will burn very quickly. When the sugar is beautifully brown, add the butter and cream. be careful, caramel is very, very hot! after a few minutes, mix the caramel with glucose and let it cool off completely. the filling should be smooth and creamy, like in the picture.

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Turn the heat back to medium, and bring the caramel back to a boil for 30 to 60 seconds, stirring constantly. For firmer caramel, allow to boil for 2 to 3 minutes. Turn off the heat and remove the saucepan from the burner. Add the butter a little bit at a time, and stir until it is fully incorporated.

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Firm-Ball stage: 241-249°F (115-118°C) Hard-Ball stage: 250-260°F (122-127°C) Caramel stage: at 320°F (160°C) (Any hotter, the sugar will eventually explode.) For light-colored and delicate, mellow caramel flavor, cook the sugar to 300°F. For darker more robust caramels, cook the sugar to 350°F.

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Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15.

Product Infomation for Werther's Original caramel

Spoon the caramel into a piping bag, and then pipe a small amount into each chocolate mold, on top of the melted chocolate. After adding the caramel, use the spoon to cover the caramel with more melted chocolate. Tap the mold on the counter to remove any air bubbles, and then place the mold in the fridge to set for at least 30 minutes.

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Werther's Original Creamy Caramel Filled Pack of 2 - Bulk Bags of Hard Candy Individually Wrapped (27 oz) Each - Werthers Caramel Filled Candy - Bundle with Ballard Products Pocket Bag. 4.8 out of 5 stars. 151. 12 offers from $32.80. Werther's Original, Creamy Caramel Filled Hard Candy, 30 Ounce (Pack of 2) 4.6 out of 5 stars.

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Place 1 cup heavy cream, 4 tablespoons unsalted butter, and 1/4 teaspoon salt in the 2-quart saucepan and heat over low heat until the butter melts. Remove from the heat, but keep the pan close by. Place 1 1/2 cups granulated sugar, 1/4 cup corn syrup, and 1/4 cup water in the larger 4-quart saucepan.

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Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. Then stir. Heat again for another 30 seconds, stir, then 15 seconds, stir, then 10 seconds, stir. Make sure your temperature never goes above 90ºF for dark chocolate. 86F for milk chocolate and 84F for white chocolate.

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Directions. Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.

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Step 2: Assemble Chocolates. Add a spoonful of chocolate to each of the molds. Use the spoon (or your finger) to move the chocolate around the mold so it covers the bottom and side walls of each compartment. Then put a spoonful of caramel into each of the compartments. Finish by adding a layer of chocolate over each caramel.