Bestevercaramels Recipes

Steps:

• Grease a 12x15 inch pan.
• In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
• Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Steps:

• Combine the maple syrup, brown sugar, cream, condensed milk, corn syrup and salt in a saucepan. Stir over medium heat until the mixture reaches 245 degrees F on a candy thermometer. Take from the heat and stir in the butter. Pour into a 6-inch square baking pan lined with parchment and allow to cool and set about 3 hours.
• Take the caramel from the pan and, using a very sharp knife gently sprayed with nonstick cooking spray, cut the caramels into squares and wrap in wax paper or candy wrappers (see Cook's Note). Store in a cool dry place.

Steps:

• Butter a square pan and line it with foil. Butter the foil as well.
• Combine ingredients in a heavy pan except vanilla. Cook over medium heat, stirring constantly until mixture reaches 248 degrees on a candy thermometer.
• Remove from heat and stir in vanilla. Pour into the pan and set on a wire rack. Cool completely. Turn out and cut into squares and wrap in waxed paper.
• For caramel apples: Wash and dry apples completely (air dry is best) and stick the sticks into the BOTTOM of the apples. They will sit better if you stick them from the bottom instead of the top. Make the caramel and dip the apples and sit them on buttered waxed paper. I tried parchment paper and it didn't work as well as I'd hoped. I always eat any excess caramel with a spoon~a yummy treat for the hard-working chef!

Steps:

• Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature.

Steps:

• In medium saucepan, over medium heat, mix sugar, corn syrup and butter. Continue stirring until the mixture comes to a "ploppy" boil. Time for 7 minutes - do not stir.
• Add condensed milk. Mix well, and continue stirring over medium heat. When the mixture comes again to a "ploppy" boil, time for 13 minutes, stirring constantly.
• Take off heat, add vanilla, mix well and pour into a well-buttered 8 by 8 inch glass pan. Cool overnight at room temperature. Cut into bite-sized squares and wrap in squares of waxed paper.

Steps:

• Combine sugars, corn syrup, cream, milk and butter.
• Cook slowly stirring occassionally to firm ball stage (248).
• Remove from heat add vanilla (and pecans).
• Pour into greased 8x8x2.
• Cool- when cool turn on to cutting board.
• Cut with heavy knife into small squares.
• Wrap with waxed paper.