Homemadecaramels Recipes

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

Ingredients

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

HOMEMADE CARAMELS

Perfect for gift giving! They suggest wrapping these individually in freezer paper. Use the waxy side against the candy then you can decorate the outside of the wrap. Another recipe from a local grocery.

Provided by PrimQuilter

Categories Candy

Time 30m

Yield 48 pieces

Number Of Ingredients 6

Homemade Caramels image

Steps:

Melt butter; add brown sugar and salt, mixing well.
Stir in corn syrup.
Gradually add milk, stirring constantly.
Cook and stir over medium heat until candy reaches firm ball stage (245 degrees).
This will take 12-15 minutes.
Remove from heat and stir in vanilla.
Pour into greased 9x13 pan.
Let cool.
Cut into 48 pieces with a sharp knife.

Nutrition Facts : Calories 119.7, Fat 4.6, SaturatedFat 2.9, Cholesterol 13, Sodium 52.2, Carbohydrate 20, Sugar 16.3, Protein 0.7

Ingredients

1 cup butter
2 1/4 cups brown sugar, firmly packed
1/8 teaspoon salt
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla

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

Caramels image

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

Ingredients

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 ¼ teaspoons vanilla extract

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

Oh-So-Easy Caramel Sauce image

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

Ingredients

1 cup packed brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract

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.

Ingredients

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

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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.)

Homemadecaramels Recipes

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.

HOMEMADE CARAMELS

Perfect for gift giving! They suggest wrapping these individually in freezer paper. Use the waxy side against the candy then you can decorate the outside of the wrap. Another recipe from a local grocery.

CARAMELS

I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!

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.

CREAMY CARAMELS

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