Chewable caramel composition

The method of making chewable caramel comprising the steps of preparing a béchamel sauce by mixing between ⅛—1 cup flour mixed with ½ stick unsalted butter (melted);

• slightly cooking the mixture;
• adding one cup heavy cream while mixing constantly;
• adding one cup LACTAID® milk or 2 cups of other milk;
• mixing the resultant mixture ed constantly and lightly boiling the mixture;
• then, adding ¼ cup corn syrup;
• one-cup sugar, and boiling the mixture to between 213° F.-215° F. until the mixture starts to pull away from the sides of the pot;
• removing the pot from heat and adding 1 tsp. vanilla;
• mixing the mixture hard or aerating it for about 20 seconds;
• then placing the mixture into a buttered pan or onto aluminum foil and cooling the mixture for about 3 hours at room temperature.

A method of making a chewable caramel comprising the steps of:

• preparing a béchamel sauce by melting ½ stick butter with ½-cup flour, 1-cup heavy cream and 1-cup skim milk;
• then, mixing ½ cup of the sauce with 1-cup granular sugar, ¼ cup corn syrup and a flavoring;
• stirring and heating the mixture until 238° F.;
• then removing the mixture from the heat and stirring it vigorously for about 20 seconds;
• and pouring the mixture onto a pan.