Creamy Caramels Recipes

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CREAMY CARAMELS

I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions-and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. -Marcie Wolfe, Williamsburg, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 pounds.

Number Of Ingredients 5



Creamy Caramels image

Steps:

  • Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring., Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla., Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

1 teaspoon plus 1 cup butter, divided
1 cup sugar
1 cup dark corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

CREAMY CARAMEL SAUCE

Provided by Anne Thornton, Host of Dessert First

Time 4h25m

Yield 3 cups

Number Of Ingredients 2



Creamy Caramel Sauce image

Steps:

  • Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
  • Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
  • Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

1 1/2 cups sugar
1 1/4 cups heavy cream

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



Soft Chewy Caramels image

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.

1 tablespoon plus 1 cup butter, divided
2-1/4 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup dark corn syrup

BLUE RIBBON CREAMY CARAMELS

These creamy caramels are melt-in-your-mouth perfection! This recipe is an old family favorite!! My mom earned many blue ribbons through through the years at our local county fair!

Provided by A. Vosberg

Categories     Desserts     Candy Recipes

Time 1h20m

Yield 25

Number Of Ingredients 9



Blue Ribbon Creamy Caramels image

Steps:

  • Spray a large loaf pan or 8-inch square baking dish with cooking spray.
  • Stir white sugar, 3/4 cup cream, corn syrup, butter, vinegar, and salt together in a heavy pot; bring to a boil. Stir in remaining cream. Cook, stirring constantly, until caramel is 244 degrees F (117 degrees C), or until a small amount of caramel dropped into cold water forms a firm but pliable ball, 10 to 20 minutes. Remove from heat and cool briefly.
  • Stir walnuts and vanilla extract into caramel; pour caramel into prepared baking dish. Cool completely, at least 1 hour. Turn baking dish over onto a flat work surface to remove cooled caramel from dish; cut caramel into serving pieces.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 24.6 g, Cholesterol 26.1 mg, Fat 10.8 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 5.1 g, Sodium 52.3 mg, Sugar 18.8 g

cooking spray (such as Pam®)
2 cups white sugar
1 ½ cups heavy whipping cream, divided
¾ cup corn syrup
⅓ cup butter
1 teaspoon white vinegar
¼ teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla extract

CREME CARAMEL

These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5



Creme Caramel image

Steps:

  • Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
  • In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
  • Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
  • With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

1 1/2 cups sugar, divided
3 cups whole milk
2 large eggs plus 3 large egg yolks
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract

CHEF JOHN'S CREME CARAMEL

Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h35m

Yield 4

Number Of Ingredients 10



Chef John's Creme Caramel image

Steps:

  • Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
  • Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
  • Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
  • Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
  • Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
  • Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
  • Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
  • Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
  • Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
  • To unmold, cover ramekin with a small plate, then invert. Chill before serving.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g

cooking spray
½ cup (scant) white sugar
1 large egg
3 large egg yolks
¼ teaspoon salt
¼ cup white sugar
½ cup creme fraiche
½ cup whole milk
1 teaspoon vanilla extract
½ teaspoon orange cognac (such as Grand Marnier®)

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



Caramels I image

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

2 cups white sugar
1 ½ cups corn syrup
2 cups heavy cream
1 cup butter
1 teaspoon vanilla extract

CREAMY SOFT CARAMELS

Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.-Sharon Struthers, Belgrade, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 pounds.

Number Of Ingredients 7



Creamy Soft Caramels image

Steps:

  • Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk. , Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

1 teaspoon plus 1 cup butter, divided
1-1/4 cups packed brown sugar
1 cup sugar
Dash salt
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

CREAMY CARAMELS

This is a recipe that me and my husband make every christmas and give these away as gifts. Everybody now eagerly awaits their caramels.

Provided by nnreq

Categories     Candy

Time 40m

Yield 72 caramels

Number Of Ingredients 6



Creamy Caramels image

Steps:

  • Melt butter in a large saucepan.
  • Add sugar and salt.
  • Blend in corn syrup and milk, stirring constantly.
  • Cook and stir over medium heat to 245 degrees on candy thermometer.
  • Remove from heat and stir in vanilla.
  • Pour into greased 9 inch square pan.
  • Cool thoroughly.
  • Cut into small squares and wrap in waxed paper.

1 cup butter
2 1/4 cups packed brown sugar
1 (14 ounce) can sweetened condensed milk
1 dash salt
1 cup light corn syrup
1 teaspoon vanilla

CREAMY CARAMEL SAUCE

Provided by Anne Thornton, Host of Dessert First

Time 4h25m

Yield 3 cups

Number Of Ingredients 3



Creamy Caramel Sauce image

Steps:

  • Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot!
  • Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat, and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify.
  • Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream

CREAMY CARAMEL SAUCE

Caramel sauce is perhaps the most versatile incarnation of caramel. Besides being both a hot and cold sauce, it makes a great filling for tarts and other pastries. It is also a major ingredient in some of my other recipes, such as truffles that I make with Caramel Ganache and Caramel Souffle. I always keep a variety of caramel blends refrigerated in my bakeshop. They last for weeks and are ready at a moment's notice to fulfill the inevitable special request. When I make creamy and clear caramels that have liquid added to them, I take the caramel to a high temperature, because I want a more, intense flavor that won't be diluted when the caramel is stretched. For example, you'll be heating the sugar to 375 degrees F in this recipe and you'll want to watch it carefully so it doesn't burn. Adding any liquid to hot caramel will cause it to bubble up like an eruption of molten lava. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. Heating the liquid first reduces the volatility of this reaction but does not eliminate it, so be prepared. Oven mitts and a long-handled whisk are helpful, and don't stick your head or arms directly over the pot. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside, and nothing is as painful as a steam burn. Creme fraiche adds the perfect balance to this sauce, taming the sweetness with a touch of acidity. If you can't find it, and don't have time to make it, sour cream is a good substitute. I also balance the flavor of this sauce with a second addition of sugar and a little lemon juice at the very end. This adds another subtle dimension of flavor.

Provided by Sherry Yard

Categories     dessert

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 7



Creamy Caramel Sauce image

Steps:

  • Heat a saucepan of water and place a whisk in it.
  • Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.
  • Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
  • As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
  • Add the cream to the caramel. It will bubble up vigorously, so be careful.
  • Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.

1/4 cup water
1 cup plus 1 tablespoon sugar
2 tablespoons light corn syrup
1/2 cup heavy cream, warmed to 100 degrees F
1/4 cup creme fraiche
1/2 teaspoon fresh lemon juice
Pinch salt (less than 1/8 teaspoon)

CREAM CARAMELS

Make and share this Cream Caramels recipe from Food.com.

Provided by Leta8076

Categories     Candy

Time 30m

Yield 60 candies

Number Of Ingredients 4



Cream Caramels image

Steps:

  • Butter a square 8X8 pan.
  • Combine sugar, corn syrup, butter and half of the cream in a large heavy saucepan.
  • Heat to boiling over medium heat, stirring constantly.
  • Stir in remaining cream.
  • Cook over medium heat, stirring occasionally, to 245 degrees F on a candy thermometer.
  • (Be patient. This takes a while, but to achieve the correct consistency you don't want to reach this point to quickly.) Immediately spread mixture evenly in prepared pan.
  • Cool.
  • Cut into 1 inch squares.
  • I wrap caramels individually in wax paper strips and refrigerate.
  • If candy sets up to hard in the refrigerator, just allow to set at room temp for about 30 minutes, and it is ready to eat.

2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups light cream (2%)

CREAMY CARAMEL DIP

Gently heating unwrapped caramels and half-and-half yields a lusciously creamy dip that's delicious with cookies, fruit and just about anything, frankly.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 11 servings, 2 Tbsp. each

Number Of Ingredients 2



Creamy Caramel Dip image

Steps:

  • Cook ingredients in saucepan on low heat 10 min. or until caramels are completely melted and mixture is well blended, stirring frequently.

Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 3.8182 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

1 pkg. (11 oz.) KRAFT Caramels
1/2 cup half-and-half

VANILLA CREAM FILLED CARAMELS BULL'S EYE COPYCAT (GLUTEN-FREE)

Goetze's Bull's Eye caramels are delicious but I haven't eaten one since being diagnosed with Celiac Disease since they contain wheat. I missed them so I started searching for a copycat recipe. I couldn't find one, so I combined a caramel recipe and a cream recipe. The resulting caramels are a lot creamier than authentic Bull's Eyes, but I think are better for it. You'll want a helper for the final stage; it took me around 2.5 hours.

Provided by Andrew Mollmann

Categories     Candy

Time 4h30m

Yield 100 caramels, 50 serving(s)

Number Of Ingredients 12



Vanilla Cream Filled Caramels Bull's Eye Copycat (Gluten-Free) image

Steps:

  • Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  • Combine the cream and condensed milk in a small saucepan and place the saucepan on a burner set to the lowest heat setting. Do not allow to boil, just keep warm.
  • In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat.
  • Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
  • Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250°F.
  • Add the softened butter and the warm milk-cream mixture. The temperature should decrease about 30°F.
  • Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244F, and the caramel is a beautiful dark golden brown.
  • Remove the caramel from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
  • When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
  • Cream Filling:.
  • Dissolve unflavored gelatin in cold water.
  • Set in heat proof cup in pan; Simmer until clear.
  • Let cool.
  • Cream together shortening, powdered sugar, and vanilla.
  • Add cooled gelatin and beat for 10 minutes.
  • Here comes the time consuming part. Cut a large amount of wax paper rectangles. Try around 3" x 3", adjusting once you get the hang of it.
  • Take a small piece of caramel, about half of a cubic inch, work into a doughnut shape.
  • Take a small amount of cream filling, about the size of .5" diameter sphere, and press into center of caramel. Dust caramel with powdered sugar. This will prevent the caramel from sticking to the paper and your hands.
  • Shape the caramel into a less flat figure and place into center of wax paper square. Wrap paper around caramel.
  • It will take you a few tries to get the technique down. Don't worry about less than perfectly shaped caramels, just eat them! (My stomach hurt after making these, heh).
  • I ended up with 105 caramels and used about 4/5 of the cream filling. It took me 2.5 hours alone to wrap all of them. I'd recommend enlisting some help.

2 cups heavy cream
1/2 cup condensed milk
2 cups light corn syrup
1/2 cup water
2 cups granulated sugar
1/2 cup butter, softened
1/8 ounce unflavored gelatin (1/2 an envelope)
2 tablespoons cold water
1/2 cup shortening
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
powdered sugar, for dusting

CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)

Creamy caramel filled cups that make an elegant statement to your cookie trays. And they freeze well, what more could you want?

Provided by Michele7

Categories     Dessert

Time 1h15m

Yield 45 cups

Number Of Ingredients 12



Creamy Caramel Cups (with or without Kahlua) image

Steps:

  • If you object to liqueur, the Kahlua can be omitted.
  • By hand, mix the dough ingredients together.
  • Make into small balls.
  • Press into mini muffin cups and prick with a fork 4-5 times.
  • Bake 350F for 12-15 minutes.
  • Let cool and then remove from tins.
  • Using a double boiler, melt the caramels.
  • Add the evaporated milk and Kahlua, stirring well.
  • Fill the tarts 1/2 full with the melted filling.
  • Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
  • Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
  • Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
  • Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
  • Sprinkle the tops with nuts or sprinkles.
  • If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
  • I keep them in the freezer until it's time to put them on my trays.

2 (3 ounce) packages cream cheese
1 cup margarine
2 cups flour
14 ounces caramels
1/2 cup evaporated milk
1 tablespoon Kahlua
1/2 cup margarine
1/2 cup Crisco, plain
1/2 cup sugar
2/3 cup evaporated milk
1 tablespoon Kahlua
nuts or candy sprinkles

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To wrap each caramel, cut a 3-inch square of wax or parchment paper. Place the caramel at the center of the square. Fold the bottom inch of paper up over the caramel, then overlap the top inch of paper down over the caramel. Twist the ends several times and repeat with the remaining candies. Continue to 10 of 10 below.
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CREAMY CARAMEL SAUCE RECIPE | FOOD & WINE
Directions. In a saucepan, combine the sugar and water and cook over moderate heat, stirring until the sugar dissolves. Cook without stirring until a …
From foodandwine.com


KERRS - CREAMY CARAMELS CALORIES, CARBS & NUTRITION FACTS
Find calories, carbs, and nutritional contents for Kerrs - Creamy Caramels and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Kerrs Kerrs - Creamy Caramels. Serving Size : 5 pieces. 170 Cal. 69 % 30g Carbs. 26 % 5g Fat. 5 % 2g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! …
From myfitnesspal.com


MONICA’S CREAMY CARAMELS - SPLENDA®
Instructions. Place all the ingredients in a shallow skillet over medium heat. Bring to a boil, and then reduce heat and simmer for 15-20 minutes or until thickened and color darkens to medium brown. The volume should be reduced by nearly half, stirring frequently with a rubber spatula to prevent burning. Once reduced, removed from heat and ...
From splenda.com


CREAMY CARAMEL RECIPE | DESSERT RECIPES | SBS FOOD
Instructions. Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside. Place the …
From sbs.com.au


FOOLPROOF CREAMY CARAMEL SAUCE (TIPS, TRICKS, STEP BY STEP …
Step 1: Add butter, brown sugar, water, and salt to medium saucepan and heat over medium-low heat, stirring until butter melts. Step 2: Bring to a boil then reduce to a simmer, whisking constantly until thickened, approximately 5-8 minutes. Keep in mind, the caramel sauce will thickens more as it cools.
From carlsbadcravings.com


32 IRRESISTIBLE CARAMEL RECIPES YOU HAVE TO TRY - BRIT + CO
1. Salted Caramel Swirl Marshmallows: Springy, egg-free marshmallows have caramel swirled right in. Just imagine how delicious Rice Krispies Treats made with these ‘mallows would be! (via Erika Rax) 2. Buttered Caramel Popcorn Cake: Tight-crumbed yellow cake, salted caramel Italian meringue buttercream (so fluffy!), buttery caramel corn and a ...
From brit.co


CARAMEL DESSERT RECIPES | ALLRECIPES
4. The holidays deserve a pie worthy of its occasion. This towering pie is piled high with apples that bathe in a deep maple caramel with a slight tang from cider vinegar. It's topped with a buttery crumble studded with crispy candied bacon. A pie that definitely earns its place at the table.
From allrecipes.com


CREAMY CARAMELS - KARO
Directions. Spray 8- or 9-inch square baking pan with cooking spray. Combine corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and continue cooking (at a low boil) and stirring occasionally until temperature on candy thermometer reaches 234 ° F ...
From karosyrup.com


CREAMY CARAMELS CANDY, 240 × 6.7 G | COSTCO
All prices listed are delivered prices from Costco Business Centre. Orders under $250 (before tax) will be charged a $25 delivery surcharge. Additional delivery fees may apply, including redelivery charges if applicable.
From costcobusinesscentre.ca


SALTED CARAMEL CHEESECAKE BITES RECIPE | STUFF.CO.NZ
While the gelatine soaks for 5 minutes, put 3⁄4 cup of the salted caramel sauce into a small saucepan or microwave-proof jug and heat until just simmering. Squeeze the excess water from the ...
From stuff.co.nz


CREAMY CARAMELS | FOOD CHANNEL
Recipes December 25, 2018 4:51 pm Creamy Caramels December 25, 2018 4:51 pm · By: Laura Kurella. If you’ve ever wanted to make homemade caramel, but avoided it because you thought it too complex, Culinary Correspondent Laura Kurella shows (…)
From foodchannel.com


20 BEST HOMEMADE CARAMEL RECIPES - THE SPRUCE EATS
Elizabeth LaBau. Soft, buttery caramels cooked on the stove-top are a true homemade treat. These caramels are satisfyingly chewy, melt-in-your-mouth soft, and deliciously sweet. You can make them in about an hour, but for the best texture, allow them to sit at room temperature overnight. 02 of 20.
From thespruceeats.com


CREAMY CARAMELS | FOOD TO LOVE
Creamy caramels Jul 31, 2010 2:00pm. 20 mins cooking; Makes 81 Item; Print. Ingredients. Creamy caramels. 1 cup (220g) caster (superfine) sugar; 90 gram (3 ounces) unsalted butter; 2 tablespoon golden syrup or treacle; 1/3 cup (115g) glucose syrup; 1/2 cup (125ml) sweetened condensed milk ; Method. Creamy caramels. 1. Grease deep 19cm (8 …
From foodtolove.co.nz


CREAMY CARAMELS RECIPE - FOOD.COM
Creamy Caramels. 1. Recipe by Luschka. 2 People talking Join In Now Join the conversation! Save Recipe These delicious candies are incredibly quick and relatively easy to make if you have some experience with candies. From switching on the oven to popping the tray in the fridge takes less than 25 minutes. I don't have a sugar thermometer, so I do it the old …
From food.com


16 HOMEMADE CARAMEL CANDY RECIPES | TASTE OF HOME
Creamy Caramels I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions—and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. —Marcie Wolfe, Williamsburg, Virginia . Go to Recipe. Even the …
From tasteofhome.com


HOMEMADE CREAMY CARAMELS - HOOSIER HOMEMADE
Line 8-inch square pan with parchment paper. Combine corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and continue cooking (at a low boil) and stirring occasionally until temperature on candy thermometer reaches 234°F.
From hoosierhomemade.com


CREAMY CARAMEL FILLING FOR CAKES, TARTS AND DESSERTS
Step by step instructions. Place brown sugar, golden syrup, and butter in a heavy-bottom saucepan over medium heat. Stir until all the butter has melted and the sugar has dissolved. Pro tip - Stir often and the heat to medium otherwise the sugar around the edges will burn and give the caramel a burnt taste.
From veenaazmanov.com


CREAMY CARAMELS RECIPE BY HOLIDAYCOOKING | IFOOD.TV
Creamy Caramels has a great taste. Creamy Caramels gets its taste from almonds mixed with butter, flavored with vanilla. Creamy Caramels is loved by kids.
From ifood.tv


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