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.
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
CARAMELS
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.
SOFT CHOCOLATE CARAMELS
Provided by Food Network
Categories dessert
Time 30m
Yield approximately 3 dozen
Number Of Ingredients 5
Steps:
- In a heavy-bottomed sauce pan, stir the sugar and corn syrup together until the sugar is completely moistened. Bring the mixture to a boil over medium heat and cook, without stirring, until it turns a very light caramel color, about 5 minutes. Remove from the heat and very slowly pour the cream into the hot sugar (be careful-it will bubble up) and stir to combine. Return the mixture to medium-low heat and simmer, stirring occasionally, until a candy thermometer inserted in the pot reads 238 degrees F, about 12 to 15 minutes.
- Remove from the heat and whisk in the chocolate and butter until smooth. Pour the mixture into a greased 8-by-8 inch square baking dish. Allow to cool completely (at least 2 hours) before cutting into 1-inch squares.
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
- From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres.
SOFT CARAMELS
These caramels are so good that we gave them away as Christmas gifts each year for about 5 years in a row and have been harassed ever since for not taking the time to make them as often. This recipe came from a very old Ball (as in Ball Canning Jars and Lids) cookbook my mom had, but I have added MANY tips to help you be successful right out of the gates. Very rich and yummy.
Provided by BitbeStitch
Categories Candy
Time 3h
Yield 3 large cookie sheets full
Number Of Ingredients 6
Steps:
- Heat sugar, syrup, & salt to boil in a VERY large stew pot (non-stick pot with no flaking is best). Please note that if you plan on doubling this recipe, you need to use a commercial size stew pot because the ingredients double in size as the temperature rises. Add cream VERY slowly. Cook stirring almost constantly to 239°F (or until you get just to the point where a little drizzle of cooled caramel gently rubbed between 2 fingers forms into a ball). This takes approximately 3-5 hours. Let cool a few minutes to help prevent sticking to the cookie sheets. Add nuts now if desired. Pour onto 3-4 buttered cookie sheets (cookie sheets should be buttered lightly so as not to end up with greasy caramels). Once cooled completely, flip cookie sheets over to release sheets of caramel (you may have to use a metal spatula to pull the sheet of caramel out of the cookie sheet). Use pizza cutter (if you have cooked them perfectly) or scissors (if you have slightly overcooked them to a stick-to-your-teeth texture) to cut into bite-size pieces. Each piece can now be dipped in chocolate or wrapped "as is" in small squares of wax paper (or candy wrappers).
- Note: This recipe also works great for caramel sauce -- just don't quite heat it to 239°F Hard toffee candies can be made if you heat it above 239°F Therefore, even if you mess up on your attempts to make SOFT caramels, you have SOMETHING left over for your efforts.
SALTED SOFT CARAMELS
Velvety smooth homemade caramels have a sprinkling of kosher salt to create a sweet-salty sensation. Best of all, these caramels don't call for each to be wrapped in waxed paper or plastic wrap...a very tedious chore. The hot caramel is poured into miniature muffin liners instead. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Arrange 30 paper or foil candy cups on a baking sheet. Spritz each cup with cooking spray; set aside. In a small heavy saucepan, bring the cream, butter and salt to a boil; keep warm., In a large heavy saucepan, combine the sugar, water and corn syrup; cook until sugar is dissolved, stirring occasionally. Bring to a boil; cook, without stirring, until mixture turns a golden amber color, about 4 minutes., Gradually stir in the cream mixture. Cook and stir over medium heat until a candy thermometer reads 247°., Remove from the heat. Pour into prepared liners (do not scrape saucepan). Sprinkle with salt. Let stand until firm, about 2 hours.
Nutrition Facts : Calories 45 calories, Fat 2g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 25mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
SOFT 'N' CHEWY CARAMELS
This candy is a must at our house for Christmas. I made these caramels with my children, and now I enjoy making them with our eight grandchildren, too. -Darlene Edinger, Turtle Lake, North Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter. Cube remaining butter. In a Dutch oven, combine sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat, stirring constantly. Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage), stirring frequently. Remove from the heat; stir in cubed butter and vanilla until well mixed, about 5 minutes. , Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
SOFT CANDY CARAMELS
I have listed the yield at 64 pieces sliced at 1-inch squares you may of coarse slice to desired size, you have the option of making the caramels soft or firm by adjusting the cooking time --- you will need a candy thermometer for this.
Provided by Kittencalrecipezazz
Categories Candy
Time 5m
Yield 64 serving(s)
Number Of Ingredients 5
Steps:
- Line an 8-inch glass square baking pan/dish with foil extending the foil over the edges of the pan.
- Generously coat the foil with cooking spray; set aside.
- In a heavy 3-quart saucepan melt 1 cup butter over low heat.
- Stir in brown sugar, condensed milk, corn syrup and maple syrup; bring to a bowl stirring gently.
- Cook over medium heat stirring often until a candy thermometer reaches 235 degrees (or for a firmer caramel cook to 240 degrees F).
- As soon ar the temperature reaches 235 or 240 degrees immediately remove from heat, and stir for 1 minute or until the mixture is smooth and no longer bubbling.
- Quickly pour the mixture into prepared pan.
- Allow to stand for 3 hours or until cool.
- Lifting the foil at the edges of the pan remove the caramel square out of the pan.
- Using a buttered knife cut into 1-inch squares.
- If desired wrap each piece with coloured plastic wrap.
Nutrition Facts : Calories 86.2, Fat 3.4, SaturatedFat 2.2, Cholesterol 9.7, Sodium 33, Carbohydrate 14, Sugar 12.4, Protein 0.5
ONE INGREDIENT SOFT CARAMEL
Make and share this One Ingredient Soft Caramel recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 4h
Yield 1 or more cans of caramel, 10 serving(s)
Number Of Ingredients 1
Steps:
- For an easy caramel topping or dip, simply heat Eagle Brand using the following directions. For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. Instead use one of the following methods.
- OVEN METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425° for 1 1/2 hours or until thick and caramel colored.
- STOVETOP METHOD; Pour 1 can Eagle Brand sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
- MICROWAVE METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes.
- CAUTION: NEVER HEAT UNOPENED CAN
- NEVER let the water level get down to the top of the can (s), because this could cause the can (s) to explode.
SOFT-AND-CHEWY CARAMELS
Make and share this Soft-And-Chewy Caramels recipe from Food.com.
Provided by Juenessa
Categories Candy
Time 20m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking pan with foil, extending foil over edges of pan.
- Generously coat foil with cooking spray; set aside.
- Melt 1 cup butter in a 3-quart sauce-pan over low heat.
- Stir in brown sugar, condensed milk, and corn syrup until smooth.
- Bring mixture to a boil.
- Cook over medium heat, stirring often, until a candy thermometer registers 235°.
- Remove mixture from heat; stir by hand 1 minute or until mixture is smooth and no longer bubbling.
- Quickly pour mixture into prepared pan; let stand 3 hours or until cool.
- Note: cook time does not include 3 hour cooling time.
- Lift foil and caramel out of pan.
- Cut caramels into 1-inch pieces with a buttered knife.
- Wrap each piece with plastic wrap.
Nutrition Facts : Calories 87.1, Fat 3.4, SaturatedFat 2.2, Cholesterol 9.7, Sodium 34.4, Carbohydrate 14.4, Sugar 11.6, Protein 0.5
More about "homemade soft caramels recipes"
AUNT EMILY'S SOFT CARAMELS RECIPE | LAND O’LAKES
From landolakes.com
3.7/5 (262)Calories 80 per servingServings 72
- Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
- Continue cooking 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.
SOFT, BUTTERY HOMEMADE CARAMELS - MEANINGFUL EATS
From meaningfuleats.com
5/5 (94)Total Time 1 hrCategory SnackCalories 69 per serving
- Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat.
- Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 15 minutes per can and stirring constantly. A labor of love indeed.
- Once all the milk is added use a candy thermometer and bring the mixture to 238F and not a touch hotter! Even 2 degrees hotter will make them chewy instead of soft.
HOW TO MAKE CARAMEL | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
Author By
SOFT AND CHEWY HOMEMADE CARAMELS RECIPE - INSPIRADIANCE
From inspiradiance.com
20 BEST HOMEMADE CARAMEL RECIPES - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE CARAMELS | LEIGH ANNE WILKES
From yourhomebasedmom.com
SOFT CARAMELS - SPRINKLE SOME SUGAR
From sprinklesomesugar.com
[HOMEMADE] SOFT CARAMELS : FOOD
From reddit.com
HOMEMADE CARAMEL CANDIES – SOFT AND CHEWY CARAMELS
From thecookingfoodie.com
SOFT-AND-CHEWY CARAMELS RECIPE | MYRECIPES
From myrecipes.com
SOFT AND CHEWY HOMEMADE CARAMELS (CORN SYRUP-FREE)
From mommypotamus.com
SOFT CARAMEL CANDY - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
EASY MICROWAVE SOFT CARAMELS - THE MOMMY MOUSE CLUBHOUSE
From mommymouseclubhouse.com
SMOOTH HOMEMADE CARAMELS : A PERFECT TREAT TO SHARE - KITCHEN …
From kitchencents.com
HOMEMADE CARAMEL CANDY (SOFT AND CHEWY) - OUR SALTY KITCHEN
From oursaltykitchen.com
SOFT CHEWY CARAMEL | EASY CARAMEL CANDY RECIPE
From revisfoodography.com
HOW TO MAKE CARAMELS (REFINED SUGAR FREE, DAIRY FREE, PALEO, VEGAN)
From dessertswithbenefits.com
SOFT CARAMELS | POPSUGAR FOOD
From popsugar.com
TRY THE BEST SOFT CARAMELS! THIS RECIPE MAKES 3 DIFFERENT KINDS!
From twelveonmain.com
HOW TO MAKE SOFT & CHEWY CARAMEL CANDIES - KITCHN
From thekitchn.com
SOFT AND CHEWY CARAMEL CANDY RECIPE - THE SPRUCE EATS
From thespruceeats.com
SOFT HOMEMADE CARAMELS RECIPE - PEAR TREE KITCHEN
From peartreekitchen.com
EASY 4 INGREDIENT SOFT CARAMELS - NO CANDY THERMOMETER
From lecremedelacrumb.com
HOW TO MAKE SALTED CARAMELS - THE PIONEER WOMAN
From thepioneerwoman.com
16 HOMEMADE CARAMEL CANDY RECIPES | TASTE OF HOME
From tasteofhome.com
HOW TO MAKE SOFT CARAMELS - PASTRY MAESTRA
From pastrymaestra.com
SOFT HOMEMADE CARAMELS - MY RECIPE CONFESSIONS
From myrecipeconfessions.com
BEST HOMEMADE CARAMEL CANDY RECIPE - I HEART NAPTIME
From iheartnaptime.net
SOFT HOMEMADE CARAMELS RECIPE - CREATE THE MOST AMAZING DISHES
SOFT BUTTERY HOMEMADE PECAN CARAMELS | FOODTALK
From foodtalkdaily.com
THE BEST SOFT HOMEMADE CARAMELS - YOUR CUP OF CAKE
From yourcupofcake.com
HOMEMADE SOFT CARAMELS | FOOD, SOFT CARAMEL, SWEET RECIPES
From pinterest.ca
HOMEMADE SOFT CARAMELS - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
HOMEMADE SOFT CARAMELS – ALL RECIPES GUIDE
From allrecipesguide.net
HOMEMADE SOFT CARAMELS - HOME - FACEBOOK
From facebook.com
HOW TO MAKE THE BEST CARAMELS OF YOUR LIFE - MEL'S KITCHEN CAFE
From melskitchencafe.com
SOFT CARAMELS RECIPE | FOOD APPAREL
From foodapparel.com
You'll also love
Related Search