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
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.
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
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.
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
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
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
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
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
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.
CREME CARAMEL
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F.
- In a heavy-bottomed saucepan heat the milk, the vanilla pod over medium-low heat and bring to a simmer. Do not boil.
- For the caramel: Mix together 1 cup of sugar and 1/4 cup of water in a small saucepan over medium-high heat. Heat until the sugar dissolves and continue cooking until the sugar turns golden brown. Do not stir. Remove from heat and add 2 tablespoons of orange juice. (Be very careful when you add this because the hot sugar will fly everywhere.) Shake the pan to incorporate the orange juice and sugar.
- Spray 8 (4 to 5-ounce) ramekin dishes or 1 large flan mold, with cooking spray. Pour the caramel into the dishes, to completely cover the bottom. In a large bowl mix together the remaining 2/3 cup sugar, the eggs, and a pinch of salt and whisk well. Remove the vanilla pod from the milk and gradually blend the milk into egg and sugar mixture while stirring or whisking constantly. Stir in the heavy cream, then strain the egg mixture through a sieve.
- At this point, add the vanilla bean seeds and pour the mixture into the ramekin dishes over the caramel. Fill a deep casserole dish with water and arrange ramekins in the casserole dish. The water should reach halfway up the dishes. Bake in the preheated 200 degrees F oven until the custard sets, about 1 1/2 hours. Remove the ramekins from the oven and cool. Refrigerate for 2 to 3 hours before serving.
- To serve: Mix together fresh berries and raspberry sauce in a small bowl. Remove the ramekins from the refrigerator and loosen the edges with a small knife. Put a dessert plate on top of the ramekin dish, and turn upside down, so that the caramel sits on top. Remove ramekin dish. Spoon the berries on top of each creme caramel and garnish with a fresh mint sprig.
CREME CARAMEL
Steps:
- Preheat the oven to 325 degrees F.
- Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
- In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
- Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
- To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
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
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
CREME CARAMEL
The beauty of this chilled flan dessert reveals itself in the final step: When turned out onto a serving plate, it is automatically glazed and sauced with the caramel in the mold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes two 4-cup desserts.
Number Of Ingredients 7
Steps:
- Make the caramel: Prepare an ice-water bath; set aside. Divide sugar evenly between two 4-cup charlotte molds; add 2 tablespoons water to each and swirl to combine (do not stir). Place molds over low heat; cover, and cook until sugar has dissolved.
- Uncover molds and increase heat to high; cook, swirling, until sugar mixture begins to caramelize. Remove from heat and immediately plunge molds into ice-water baths to stop cooking, about 30 seconds. Swirl caramel to evenly cover bottom of molds; set aside.
- Preheat oven to 325 degrees.
- Make the custard: Place cream, milk, and vanilla bean and seeds or extract in a medium saucepan and heat over medium heat for 5 minutes.
- Meanwhile, in a large bowl, whisk sugar with eggs and egg yolks until light and fluffy. Remove vanilla bean from milk mixture; whisking constantly, gradually add milk mixture to egg mixture. Strain and divide custard evenly between both charlotte molds.
- Place charlotte molds in a roasting pan. Add enough boiling water to come halfway up the sides of the molds. Transfer pan to oven and bake until custard is firm, about 45 minutes. Remove custards from pan and let cool; transfer to refrigerator until chilled.
- To unmold, run a sharp knife or offset spatula around the edge of the custard; dip mold into hot water to help remove if necessary. Quickly invert onto serving dish. Pour any remaining caramel around the custard; serve.
CHEWY CARAMELS
Buttery-rich, creamy, dreamy..divine caramels. Do not make these on a damp day as they may not set up properly.
Provided by evelynathens
Categories Candy
Time 1h10m
Yield 90 caramels
Number Of Ingredients 6
Steps:
- Lightly butter the bottom of a 9 X 13 inch baking pan.
- Line the pan with foil, pressing it evenly into the corners.
- Lightly butter the foil.
- Butter the sides of a heavy, 4-quart saucepan.
- Add the sugar, 1 cup of the heavy cream, the corn syrup, butter and salt and cook over medium heat, stirring, until the butter has melted and the sugar has dissolved completely, about 5 minutes.
- Bring the mixture to a boil and clip a candy thermometer to the pan.
- Continue cooking at a medium boil, without stirring, until the temperature reaches 242F, 25-30 minutes.
- Slowly pour in the remaining 1 cup cream, letting the mixture continue to boil; stir.
- Boil without stirring until the temperature reaches 246F, about 20 minutes.
- Remove the pan from heat.
- Add the vanilla and stir just to blend.
- Pour the caramel into the prepared pan.
- Do not scrape any caramel left on the bottom of the saucepan into your prepared pan - enjoy that by yourself, you deserve it!
- Set the baking pan on a rack to cool, then cover with plastic wrap and let sit at room temperature for at least 4 hours or overnight.
- Invert the caramel slab onto a cutting board and peel off the foil.
- Using a sharp knife, score the caramel lengthwise into 9 strips and crosswise into 10.
- Cut through the slab.
- You will end up with 90 candies.
- Wrap each candy in cellophane and store at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 1 month.
Nutrition Facts : Calories 72.5, Fat 4, SaturatedFat 2.5, Cholesterol 12.7, Sodium 22.4, Carbohydrate 9.7, Sugar 6.2, Protein 0.1
More about "creamycaramels recipes"
CREAMY CARAMELS TUB, 1750 GRAMS : AMAZON.CA: GROCERY
From amazon.ca
Reviews 37
CREAMY CARAMELS | FOOD CHANNEL
From foodchannel.com
CREAM CARAMELS RECIPE | EAT SMARTER USA
From eatsmarter.com
CARAMEL CREAMS® - CARAMEL CANDY RECIPES AND CRAFTS
From caramelcreams.com
CHEWY CREAMY CARAMEL CANDY RECIPE - GREAT EIGHT FRIENDS
From greateightfriends.com
HOW TO MAKE CREAMY CARAMELS - DUMMIES
From dummies.com
GRANDMA’S OLD-FASHIONED CREAM CARAMELS - LIFE CURRENTS
From lifecurrentsblog.com
GIANT FOOD WEEKLY CIRCULAR - JUN 10 TO JUN 16
From circular.giantfood.com
REGAL CREAMY CARAMELS, 750-G CANADIAN TIRE
From canadiantire.ca
CREAMY CARAMELS RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOMEMADE CREAMY CARAMELS | MAGICALBUTTER
From magicalbutter.com
CREAMY CARAMELS RECIPE | EAT SMARTER USA
From eatsmarter.com
FALL CRéME CARAMELS - FIFTEEN SPATULAS
From fifteenspatulas.com
3 STEPS FOR CREAMY CARAMEL—WHAT ELSE DO YOU WANT? - BON APPéTIT
From bonappetit.com
20 BEST HOMEMADE CARAMEL RECIPES - THE SPRUCE EATS
From thespruceeats.com
32 IRRESISTIBLE CARAMEL RECIPES YOU HAVE TO TRY - BRIT - CO
From brit.co
THE CREAMY CARAMEL COMPANY - HOME - FACEBOOK
From facebook.com
RECIPE: CREAMY CARAMELS - THE GRIST MILL AND GARDENS AT KEREMEOS
From oldgristmill.ca
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
HOW TO MAKE AND WRAP CREAMY CARAMELS (WITH PICTURES)
From thespruceeats.com
CREME CARAMEL | RICARDO
From ricardocuisine.com
CREAMY CARAMELS CANDY, 240 × 6.7 G | COSTCO
CREME CARAMEL RECIPE | EATINGWELL
From eatingwell.com
WERTHERS ORIGINAL: WERTHER’S ORIGINAL CREAMY CARAMEL FILLED
From werthers-original.ca
CREAMY SOFT HOMEMADE CARAMELS – MY RECIPE REVIEWS
From myrecipereviews.com
SOFT, BUTTERY HOMEMADE CARAMELS - MEANINGFUL EATS
From meaningfuleats.com
CREAM CITY CARAMELS
From creamcitycaramels.com
CRèME CARAMEL RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
CREME CARAMEL (2) | RICARDO
From ricardocuisine.com
CREAMY BUTTERY CARAMELS - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
EASY HOMEMADE CREAM CARAMELS - HOUSE OF NASH EATS
From houseofnasheats.com
HOW TO MAKE CREAMY CARAMELS - YOUTUBE
From youtube.com
HOW TO MAKE CREAMY CARAMELS AND CHOCOLATE SALTED CARAMELS
From lifeisaparty.ca
CREAMY OLD FASHIONED CARAMEL CANDIES - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CREAMY CARAMELS - KARO
From karosyrup.com
EASY CREME CARAMEL IN 20MIN WITHOUT CREAM | FOOD VOYAGEUR
From foodvoyageur.com
HOMEMADE CREAMY CARAMELS | MAGICALBUTTER
From magicalbutter.ca
CREME CARAMEL RECIPE - EASY FRENCH FOOD
From easy-french-food.com
CREAMY CARAMEL FUDGE (THAT TASTES AMAZING!) - PRETTY. SIMPLE.
From prettysimplesweet.com
You'll also love