CHEWY CARAMEL
Rich, chewy caramel to individually wrap or use in candy making.
Provided by HARSHMA
Categories Desserts Candy Recipes
Time 40m
Yield 32
Number Of Ingredients 6
Steps:
- In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
- Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 28.5 g, Cholesterol 19.4 mg, Fat 6.8 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 66.8 mg, Sugar 23.2 g
CARAMELS I
I got this from a co-worker about 12 years ago. These are the best melt in your mouth caramels I have ever had, and I always have to make them for Christmas.
Provided by JUDI K.
Categories Desserts Candy Recipes
Time 1h30m
Yield 117
Number Of Ingredients 5
Steps:
- Butter a 9x13 inch dish.
- In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
- When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 6.8 g, Cholesterol 9.7 mg, Fat 3.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 15.3 mg, Sugar 4.6 g
SOFT CHEWY CARAMELS
One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. -Robert Sprenkle, Hurst, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
BROWN SUGAR CARAMELS
Steps:
- Line an 8-inch-square baking pan with aluminum foil that extends over the sides. With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil. Set aside.
- In a 3-quart heavy-bottomed saucepan over medium heat, combine the brown sugar, granulated sugar, corn syrup, milk, butter, and salt. Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes). Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
- Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 240°F on the thermometer (10 to 15 minutes), stirring constantly.
- Remove the pan from the heat and pour the mixture into the prepared pan. Let the caramel cool completely at room temperature (8 hours or overnight).
- With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef's knife. Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel. Cut the caramel evenly into 1-inch squares. In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.
- VARIATION
- Add 1 cup roughly chopped, toasted nuts to the caramel mixture before pouring into the prepared pan.
BROWN SUGAR CARAMELS
Provided by Barbara Kafka
Categories quick, dessert
Time 25m
Yield 100 squares
Number Of Ingredients 6
Steps:
- Oil an 8-by-8-by-2-inch square pan. Cut a piece of wax paper to fit bottom of pan; oil. Place paper in pan and reserve.
- Combine cream and milk in a 2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power microwave oven for 3 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Stir in sugars until dissolved. Cook, uncovered, for 18 minutes, stirring carefully twice.
- Remove from oven and stir in butter until melted. Pour into the reserved pan, scraping thoroughly.
- Refrigerate until set firm, several hours or overnight. Run the tip of a small knife around inside edge of pan. Use the knife to lift the caramel and paper out of the pan. Cut into small squares. Peel the paper away from the caramels. Wrap and store in refrigerator
Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 3 grams, TransFat 0 grams
OH-SO-EASY CARAMEL SAUCE
This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.
Provided by BARB MAXWELL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g
CARAMELS
I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!
Provided by Barbara
Categories Desserts Candy Recipes
Yield 60
Number Of Ingredients 7
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.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g
BROWN SUGAR CANDY
This recipe is from my mother. This is only one of the many candy recipes she makes at Christmas and gives away to friends.
Provided by KAYKWILTS
Categories Desserts Candy Recipes Fudge Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Butter a 8 or 9 inch square baking dish.
- In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 29.6 g, Cholesterol 7.2 mg, Fat 4.8 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 1.7 g, Sodium 30.8 mg, Sugar 28.8 g
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HOMEMADE CARAMELS - TASTES BETTER FROM SCRATCH
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- Line a 9x13'' pan or jelly roll pan with parchment paper. (If you don't have parchment paper you can generously butter the pan.) Either size pan will work--9x13'' will yield thicker caramels.
- Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
- Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a constant boil, otherwise your caramels can curdle.
- Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it's sooo worth it! (Also, I don't really trust or rely on a candy thermometer--I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.)
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