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04/05/2011 National Caramel Day Caramel Candy Bars

Source of Recipe

Sugar Factory


Recipe Introduction

Caramel is a tasty treat used for a variety of purposes. It is a delicious topping on ice cream or custard, the perfect filling for candies and chocolate, and a delightful flavor of puddings, desserts, and even coffee! The color of caramel can range from beige to dark brown. Quality caramels are made with sugar, brown sugar, butter, heavy cream, and other flavorings. Soft caramel candy was invented in America, but the exact date and location is unknown. By 1650, Americans were boiling water and sugar in deep kettles over a fire to make hard candies. During the 1800's, butter and milk were added to the recipe and thus, soft caramel candy was created. Following its invention, candy manufacturers all over America began mass producing the caramel candies. Milton Hershey's first business was actually the Lancaster Caramel Company, where he learned to make chocolate while seeking a coating for his caramels. To celebrate National Caramel Day, enjoy some of your favorite caramel candies or try making some of your own homemade caramel! My Punch Bowl

List of Ingredients

HOME COOKIN’ 04/05/2011 National Caramel Day Caramel Candy Bars


Caramel Candy Bars

Crust Ingredients (bottom layer)
1 1/2 Cups Butter
3 1/2 Cups Graham Crackers (Crushed)
1 Cup Sugar

Filling Layer Ingredients (Middle Layer)

1 Can Sweetened Condensed Milk (14 ounce can)
2 Cups Marshmallow Cream
1/2 Cup Flour
1/2 Cup Sugar
4 Tbsp Corn Syrup
4 tsp Vanilla
1 tsp Salt

Chocolate Candy Ingredients (Top Layer)

4 Cups Sugar
1 Cup Evaporated Milk
1/4 Cup Brown Sugar
1/2 Cup Semi-Sweet Chocolate Chips



Recipe


Crust Directions:

Preheat oven to 325 degrees Fahrenheit.
Line a 9 X 13 inch pan with aluminum foil.

Mix crust contents well with a power mixer.

Pat crust evenly into the foiled pan.

Bake crust for 25 minutes at 325 degrees.

Filling Layer Directions:

Mix filling ingredients together well with a power mixer.

Pour on top of crust when it is done baking.

Return pan to oven with crust and filling layers in pan.

Bake for 25 minutes at 325 degrees Fahrenheit.

Candy Layer Directions:

Fill a bowl with 1/2 Cup of Semi-Sweet Chocolate Chips and set aside

Combine GREEN candy layer ingredients into a saucepan.

Cook over high heat stirring continuously.

Bring to a boil and reduce heat to maintain a gentle boil.
Boil the mixture for 8 minutes stirring continuously.

Add the bowl of chocolate chips immediately after 8 minutes of boiling and
stirring. Continue heat and stirring until chocolate is completely melted.

Pour the hot candy mixture into the 9 X 13 inch pan as soon as the chocolate is melted into the hot sugar.

Pour only enough to create a thin top layer. Spread the top layer quickly while it is still hot with the back side of a spoon.

The thinner the layer is, the easier it will be to cut into squares when it cools.

Allow the mixture to cool completely (if desired, place in refrigerator for two hours).

Cut the candy into small squares when cooled and serve.