Cinnamon Caramels Food

CARAMEL CINNAMON ROLLS

Steps:

• Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water. Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
• Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface. Spread the filling on the dough and roll up, starting at a long side. Cut into 1-inch pieces and arrange cut-side up on the caramel. Cover loosely and let sit at room temperature until puffed, about 1 hour.
• Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.) Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.

CINNAMON HARD CANDY

Steps:

• In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310° (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor with be very strong. , Immediately pour onto a greased baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife, score into 1-in. squares. Re-cut rectangle along scored lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary.

CINNAMON CARAMEL CORN

Steps:

• Preheat oven to 250 degrees. Place popcorn in a large bowl. Melt butter in a medium heavy-bottomed saucepan over medium heat. Stir in sugar, corn syrup, cinnamon, food coloring, and 1/2 teaspoon salt; cook, stirring occasionally, until sugar dissolves. Raise heat; bring to a boil (do not stir). Cook until syrup reaches 245 degrees to 250 degrees (firm-ball stage) on a candy thermometer, 2 to 4 minutes. Add caramel to popcorn; stir to coat.
• Spread mixture on a rimmed baking sheet, and bake until crisp, about 45 minutes, stirring twice. Remove from oven, and immediately sprinkle with remaining salt. Let cool, then break into clusters.

CARAMEL CINNAMON ROLLS

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
• Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
• Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
• Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
• Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
• Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
• Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

CINNAMON CARAMELS

Steps:

• Lightly butter a 13x9-inch baking pan. Set aside.
• Melt butter in large microwavable bowl. Stir in sweetened condensed milk, corn syrup and sugars. Microwave on HIGH 15 minutes, stirring every 5 minutes. Using a clean spoon, drop a small amount of the caramel mixture into a cup of cold water. When mixture forms a firm ball in the water, it is ready. If the caramel mixture does not form a firm ball, continue microwaving in 5-minute increments, repeating cold water process until a firm ball is formed. Let cool 5 minutes, stirring occasionally. Stir in extracts and salt.
• Pour caramel mixture into prepared pan. Allow to cool 2 hours or until firm and cool enough to handle. Cut into bite-size pieces. Wrap individual pieces in wax paper, or place between layers of wax paper, and store in airtight container.
• Test Kitchen Tip: To make using a candy thermometer, microwave on HIGH 15 minutes, stirring every 5 minutes. Place candy thermometer into mixture and check temperature. Remove thermometer before placing bowl back into microwave. Continue microwaving in 5-minute increments, checking temperature with clean thermometer until temperature reaches 240°F (soft-ball stage). Continue as directed.

CINNAMON-CARAMEL ROLLS

Steps:

• Please yeast in a measuring cup and add warm water to the 1/4-cup line. Pour mixture into a bread machine; add eggs. Add the remaining water, flour, oil, 1/3 cup sugar, salt, and vanilla extract. Run Dough cycle, 1 to 2 hours.
• Mix 2/3 cup butter, brown sugar, and corn syrup together in a bowl. Spread caramel mixture into the bottom of a 9x13-inch baking pan.
• Roll dough out onto a floured work surface. Spread 1/4 cup butter, 1/4 cup sugar, and cinnamon over the dough; add the caramel topping. Roll up the dough and cut into rolls using a thread. Place rolls on top of the caramel sauce in the pan. Cover with a kitchen towel; let rise until doubled in volume, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown, about 30 minutes. Turn out immediately to avoid sticking.

CINNAMON CARAMEL APPLES

Steps:

• In a microwave-safe bowl, combine the caramels, chocolate chips, water, cinnamon and vanilla. Microwave, uncovered, on high for 1-1/2 minutes; stir. Microwave 30-60 seconds longer or until caramels are melted., Insert Popsicle sticks into the apples; dip into caramel mixture, turning to coat. Roll in or press on desired toppings. Place on waxed paper; let stand until set.

CINNAMON CARAMEL SWIRL BARS

Steps:

• Preheat oven to 350°F Mix flour, baking powder, cinnamon and salt in medium bowl; set aside.
• Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
• Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring every minute. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
• Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan; remove foil. Cut into 24 bars.