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.
PECAN CARAMELS
I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! -Patsy Howell, Peru, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 12mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
CHEWY CARAMEL
Rich, chewy caramel to individually wrap or use in candy making.
Provided by HARSHMA
Categories Desserts Candy Recipes
Time 40m
Yield 32
Number Of Ingredients 6
Steps:
- In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
- Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 28.5 g, Cholesterol 19.4 mg, Fat 6.8 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 66.8 mg, Sugar 23.2 g
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
CHEWY CARAMEL PECAN DIAMONDS
Make and share this Chewy Caramel Pecan Diamonds recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 32 cookie diamonds
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Line a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides; butter foil.
- In a food processor, blend the flour confectioner's sugar, cornstarch and salt for a couple of seconds.
- Add in 3/4 cup COld butter (cut into chunks); process until mixture begins to clump together.
- Press the dough evenly onto the bottom of the foil-lined baking pan.
- Bake until light and golden, about 25 minutes (don't overbake).
- Remove from oven; let stand while preparing the topping.
- Reduce the oven temperature to 325 degrees.
- FOR TOPPING: stir the brown sugar, corn syrup, and 1/4 cup butter in a heavy-bottomed saucepan over medium-high heat, until the sugar dissolves, and the mixture boils; boil for 1 minute.
- Add in the pecans and the whipping cream; boil until the mixture thickens slightly (about 3 minutes).
- Stir in vanilla.
- Pour over the warm baked crust.
- Bake for 20 minutes, or until the topping is darker, and bubbles thickly.
- Transfer pan to a wire rack; cool completely in the pan (topping will harden).
- In a double boiler, melt the caramels with 2-3 tsp whipping cream.
- Drizzle over the top of the cooked nut topping; cool.
- Lift foil out of the pan onto a cutting board.
- Using a heavy, sharp knife, cut the crust with nut topping into 1-1/2 x 1-inch diamonds.
- These keep for up to 1 week.
TEXAS CHEWY PRALINES
Make and share this Texas Chewy Pralines recipe from Food.com.
Provided by Chris70
Categories Lunch/Snacks
Time 1h
Yield 56 serving(s)
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with aluminum foil.
- Coat with nonstick cooking spray.
- (I have found that using Release aluminum foil works better).
- In a large saucepan over medium heat, combine sugars and corn syrup.
- Heat to 250 degrees F (120 degrees C).
- Remove from heat, and stir in butter until melted.
- Gradually stir in cream.
- Return to heat.
- Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C).
- Remove from heat, and stir in vanilla and pecans.
- Drop by spoonful onto prepared pans.
- Cool completely, then wrap each piece individually with plastic.
CARAMEL PECAN COOKIES
These are very good, kids of all ages love them!
Provided by DeeDee
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h33m
Yield 24
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
- Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
- Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
- Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 35.9 g, Cholesterol 37.1 mg, Fat 14 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 7 g, Sodium 135.3 mg, Sugar 24.6 g
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