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
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
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
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.
BETTY CROCKER CARAMELS
These are the best caramels that I have ever had!!! (They are soft caramels, not the hard, chewy kind!) This recipe is posted here so I don't misplace it!
Provided by Dwynnie
Categories Candy
Time 2h50m
Yield 64 candies
Number Of Ingredients 4
Steps:
- Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter.
- Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly.
- Cook about 35 minutes, stirring frequently, to just under (about 3 degrees)soft ball on a candy thermometer.
- For chewier caramels, cook until soft ball.
- Immediately pour/spread in baking dish.
- Cool completely, about 2 hours.
- Cut into 8 X 8 rows (or desired size), using kitchen scissors or sharp knife.
- Wrap individually in waxed paper or plastic wrap.
- Store wrapped candies in airtight container at room temperature.
Nutrition Facts : Calories 73.9, Fat 4.2, SaturatedFat 2.6, Cholesterol 14, Sodium 18, Carbohydrate 9.5, Sugar 7.3, Protein 0.2
SOFT CHOCOLATE CARAMELS
Provided by Food Network
Categories dessert
Time 30m
Yield approximately 3 dozen
Number Of Ingredients 5
Steps:
- In a heavy-bottomed sauce pan, stir the sugar and corn syrup together until the sugar is completely moistened. Bring the mixture to a boil over medium heat and cook, without stirring, until it turns a very light caramel color, about 5 minutes. Remove from the heat and very slowly pour the cream into the hot sugar (be careful-it will bubble up) and stir to combine. Return the mixture to medium-low heat and simmer, stirring occasionally, until a candy thermometer inserted in the pot reads 238 degrees F, about 12 to 15 minutes.
- Remove from the heat and whisk in the chocolate and butter until smooth. Pour the mixture into a greased 8-by-8 inch square baking dish. Allow to cool completely (at least 2 hours) before cutting into 1-inch squares.
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
- From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres.
HOW TO MAKE SALTED CARAMELS
Steps:
- Use softened unsalted butter to grease an 8x8 pan. Cut two strips of parchment paper to fit the pan, leaving an overhang on each side and buttering each piece. Set aside. Combine sugar, heavy cream, corn syrup, salted butter, and fine sea salt in a 3-quart saucepan. Stirring frequently, cook on medium heat until the butter melts and the mixture starts to boil. Clip on a candy thermometer. Continue cooking and stirring until the temperature reaches 245ºF. (This will take about 30 minutes.) Lower the heat as needed to prevent bubbling over. As soon as the mixture reaches 245ºF, remove from heat and stir in the vanilla bean paste (see note). Immediately pour into the prepared pan. Sprinkle the fleur de sel over the top. Let the caramels set for at least two hours and up to overnight. Lift the caramel out of the pan using the parchment paper. Cut into pieces using kitchen shears. Wrap individual caramels in pieces of waxed paper. Store at room temperature. Note: To make chocolate caramels, omit the vanilla bean paste. Stir together 1/2 teaspoon vanilla extract with 1/4 teaspoon espresso powder. Add this mixture plus 3 ounces melted unsweetened chocolate in place of the vanilla bean paste.
CREAMY CARAMELS
This is a recipe that me and my husband make every christmas and give these away as gifts. Everybody now eagerly awaits their caramels.
Provided by nnreq
Categories Candy
Time 40m
Yield 72 caramels
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan.
- Add sugar and salt.
- Blend in corn syrup and milk, stirring constantly.
- Cook and stir over medium heat to 245 degrees on candy thermometer.
- Remove from heat and stir in vanilla.
- Pour into greased 9 inch square pan.
- Cool thoroughly.
- Cut into small squares and wrap in waxed paper.
CREAMY SOFT CARAMELS
Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.-Sharon Struthers, Belgrade, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk. , Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CREAMY CARAMEL SAUCE
Provided by Anne Thornton, Host of Dessert First
Time 4h25m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
- Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
SOFT CHEWY CREAM CARAMELS
Buttery homemade caramel candies that will outshine any grocery store version!
Provided by Liz Berg
Categories Food Gifts
Time 1h5m
Number Of Ingredients 5
Steps:
- Line an 8x8 pan with non-stick foil. Set aside.
- Melt the butter in a heavy saucepan. Stir in the sugar, cream and corn syrup. Mix and bring to a gentle boil and stir until the sugar is melted.
- Insert a candy thermometer and continue boiling over medium-low heat until the candy reaches 247-248 degrees. Stir occasionally. If you like your caramel slightly firmer, let cook to 250 degrees. This can take 45 minutes to an hour, so be patient.
- Remove from the heat, add the vanilla and stir to combine. Pour into prepared pan.
- Allow caramel to cool, then lift from the pan using the foil as a sling. Place on a cutting board and slice into 1-inch squares. Wrap in wax paper.
- These freeze well.
Nutrition Facts : Calories 166 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2 caramels, Sodium 53 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
LAURA KURELLA
If you've ever wanted to make homemade caramel, but avoided it because you thought it too complex, Culinary Correspondent Laura Kurella shows you how easy it can be. - Editor
Provided by By Laura Kurella | December 25, 2018 4:51 pm Follow @https://twitter.com/@Laurakurella !function(d,s
Time 40m
Yield -
Number Of Ingredients 5
Steps:
- 1 Line an 8-inch square pan with parchment paper then spray with cooking spray and set aside. 2 In a large heavy saucepan, combine sugar, corn syrup and butter. Over medium heat, bring mixture to a boil, stirring constantly, and then allow to boil for 4 minutes without stirring. 3 Remove from heat; stir in milk, reduce heat to medium-low, then insert a candy thermometer and allow to simmer until mixture reaches 240 degrees F on a candy thermometer. 4 Remove from heat; stir in vanilla (or other flavoring) then pour into prepared pan and chill until firm, about an hour. 5 Use parchment paper to lift candy out of pan then cut into desired size pieces. Wrap individually in waxed paper; twisting ends, if desired.
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- Prepare wrapping papers by cutting 4x4" pieces of waxed paper (about 36 pieces). Line an 8" square baking pan with parchment paper, allowing it to drape over 2 sides (for lifting out), and very lightly brush the paper with the oil.
- In a deep saucepan, combine the water, sugar, and corn syrup and bring them to a boil over medium-high heat (don't stir after the initial combining of ingredients). Boil until the mixture is a warm golden brown. Remove from heat immediately.
- While the sugar/syrup mixture is cooking, in a small pot bring the cream, butter and 1 tsp of salt to a simmer over medium heat. Turn off the heat and set aside.
- When the sugar/syrup mixture is finished and removed from heat, slowly add the cream mixture to the sugar/syrup pan. Be very careful! It will bubble up violently and is very hot! Stir in the vanilla with a wooden spoon and return the pan to medium-low heat for about 10 minutes, until a candy thermometer reaches 248 degrees (firm ball) on a candy thermometer.
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- Line a 9x9-inch pan with a parchment paper sling. It helps to spray the pan with a little cooking spray first to help the parchment paper stick in place.
- In a large, heavy bottomed pot that is at least 4-quart capacity, combine the sugar, corn syrup, butter, salt, and 1 cup of the cream. Slowly heat over medium heat, stirring constantly with a wooden spoon or heat resistant spatula, until the butter is melted and the mixture comes to a boil.
- Heat the remaining cream in a bowl in the microwave for 1-2 minutes until hot. Slowly pour the cream into the caramel mixture, stirring constantly until combined.
- Continue to cook over medium heat, stirring frequently, until the caramel reaches 240-245 degrees F on a candy thermometer. This can take quite a while! You can also test the caramel by dropping a spoonful in a bowl of cold water and shaping it into a ball. If it is pliable and soft but holds it's shape, then it is ready.
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- Melt butter in a large glass mixing bowl. Add sugar, corn syrup, and sweetened condensed milk. Cook 3 minutes, stir, cook 3 more minutes.
- Spoon a bit of the caramel into a cup of ice cold water. If it can be rolled into a soft ball, it's ready.
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- Line a pan with parchment paper and spray paper with baking spray. If you want taller caramels use a 9 x 9 pan. If you want short caramels use a 9 x 13 pan. If you want medium sized caramels use an in between sized pan. That's what I did.
- Use a large microwave safe bowl for this recipe. Make sure your bowl is pretty big or the caramel will boil over.
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