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
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
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
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.
SALTED CARAMELS
Treat your nearest and dearest to these homemade salted caramels. The perfect edible gift, wrap them up in a gift box for a deliciously decadent treat
Provided by Esther Clark
Categories Treat
Time 25m
Yield Makes 55
Number Of Ingredients 8
Steps:
- Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
- Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
- In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn't catch.
- Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 0.1 grams protein, Sodium 0.15 milligram of sodium
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