Caramel Miranda Recipes

Steps:

• 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.

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.

Steps:

• * Commercially made caramel topping can be substituted for the home-made caramel topping.TO MAKE THE CARAMEL TOPPINGCombine the sugar, water, and cream of tartar in a medium-heavy saucepan over medium heat and stir the mixture with a wooden spoon until the sugar dissolves and it comes to a boil. Increase the heat to medium-high and boil, without stirring, for 6 to 8 minutes or until the mixture begins to caramelize and turns a deep amber color, swirling the pan occasionally. Remove the saucepan from the heat. Using a longhandled wooden spoon, add the whipping cream all at once (the mixture will boil vigorously), and stir the mixture until it's well blended. Add the butter and whisk until smooth. Allow the caramel topping to come to room temperature. Transfer the topping to a covered dish and refrigerate until well chilled.TO MAKE THE SMOOTHIEPlace the milk, caramel topping, banana, pecans, and gelato in a blender and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a wine goblet or glass and garnish with a Poppy Seed Caramelized Shard (see Glorious Garnish), if desired.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. 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 minutes.
• Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
• Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.