Caramel Food

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CREME CARAMEL



Creme Caramel image

Provided by Food Network

Categories     dessert

Time 5h10m

Yield 6 servings

Number Of Ingredients 6

1/2 pound granulated sugar
2 cups milk
1/2 lemon, zested
1/2 teaspoon vanilla extract
1 1/2 drops yellow food coloring
4 eggs

Steps:

  • In a large heavy saucepan, combine all but 1/2 cup of the sugar with 2 cups of water and bring to a boil over high heat. Reduce the heat to medium and simmer, without stirring, until thick and amber in color. When caramelized, remove from the heat and divide among 6 individual crème caramel cups or ramekins. Let caramel cool to room temperature.
  • Preheat the oven to 350 degrees F.
  • In a medium bowl, combine the remaining 1/2 cup sugar, milk, lemon zest, vanilla, food coloring, and eggs, and mix very well. Pour this mixture into the cups or ramekins; fill each until nearly full.
  • Place the creme caramel cups into a large baking dish. Make a water bath by adding water to the dish so that it comes about halfway up the sides of the cups. Bake for 45 minutes. Carefully remove from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.

CARAMEL CORN



Caramel Corn image

Provided by Food Network Kitchen

Time 30m

Yield 10 cups of caramel corn

Number Of Ingredients 6

1/2 cup honey
4 tablespoons unsalted butter
1 tablespoon molasses
1 teaspoon pure vanilla extract
1/2 teaspoon salt
10 cups popped popcorn

Steps:

  • Preheat the oven to 300°. Combine the honey, butter, molasses, vanilla and salt in a small saucepan. Bring to a boil over medium-high heat; boil, stirring, until the butter melts, about 2 minutes.
  • Pour the caramel over the popcorn in a large bowl; toss well. Spread the popcorn evenly on a rimmed baking sheet.
  • Bake, checking often, until the popcorn is crisp, 10 to 15 minutes. Transfer the pan to a rack to cool completely.

CARAMEL CHOCOLATE SHORTBREADS



Caramel Chocolate Shortbreads image

Shortbread alone is a treat, but when topped with layers of caramel, chocolate and toasted coconut, it becomes akin to a candy bar. Using mini chocolate chips makes this recipe super easy -- they melt right into the cookie.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 pieces

Number Of Ingredients 9

3/4 cup sweetened shredded coconut
2 sticks (1 cup) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
3/4 cup confectioners' sugar
2 cups all-purpose flour, plus more for dusting (see Cook's Note)
One 11-ounce bag caramels, pieces unwrapped
Nonstick cooking spray, for spraying the spoon
1 cup mini semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside.
  • Beat the butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and creamy. Add the confectioners' sugar and mix on low until just incorporated. Beat in the flour in 2 batches to make a smooth dough.
  • Lightly flour your hands and press the dough into the prepared baking pan. Bake the shortbread until the edges are firm and the top is dry, 28 to 30 minutes. Top the shortbread with the caramels in an even layer. Return to the oven along with the baking sheet of coconut and cook, tossing the coconut once, until the caramels are melted and the coconut is golden, about 10 minutes.
  • Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. Sprinkle with the chocolate and let sit until the chips are melted, about 5 minutes. Sprinkle with the toasted coconut and let cool completely, about 1 hour.
  • Using the foil overhang as handles, lift the shortbread out of the pan and cut into 12 pieces.

CARAMEL SAUCE



Caramel Sauce image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield about 2 cups

Number Of Ingredients 6

1 cup heavy cream
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1 cup sugar
1 vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons vanilla extract)

Steps:

  • Combine the heavy cream, corn syrup, butter and salt in a saucepan. Bring to a simmer over medium heat, whisking; remove from the heat.
  • Sprinkle the sugar evenly in a large skillet. Cook over medium heat, undisturbed, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the pan (but not stirring) until the caramel is dark amber, 10 to 15 more minutes.
  • Remove from the heat and add the warm cream mixture. Return to medium heat and bring to a simmer; cook, whisking, until smooth, about 7 minutes. Stir in the vanilla. Let cool slightly before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.

CARAMEL CHICKEN



Caramel Chicken image

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/2 cup dark brown sugar
8 cloves garlic, finely minced
One 2-inch piece ginger, finely minced
1/3 cup rice vinegar
1/4 cup fish sauce
1/4 cup low-sodium soy sauce
8 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon coconut or vegetable oil
White rice, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
  • Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
  • Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.

CARAMELS



Caramels image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 36 pieces

Number Of Ingredients 8

1 cup maple syrup
1 cup brown sugar
1 cup heavy cream
1/2 cup sweetened condensed milk
1/2 cup corn syrup
1 teaspoon salt
4 tablespoons unsalted butter
Nonstick cooking spray, for the knife

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.

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