EASY 4 INGREDIENT SOFT CARAMELS (NO CANDY THERMOMETER REQUIRED)
EASY soft caramels with just 4 ingredients. You can whip these up in about 15 minutes with NO candy thermometer and they literally melt in your mouth!
Provided by Tiffany
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- In a medium sauce pan combine butter and sugar and stir over medium heat until melted. Stir in corn syrup and condensed milk.
- Bring to a boil and then decrease to simmer 7-10 minutes or until mixture achieves deep golden color, stirring constantly. (*For lower altitudes, simmer time may need to be reduced 2-3 minutes, watch carefully for coloring!) - See update below recipe!
- Pour caramel into a foil-lined 8x8 inch pan and allow to cool completely. Sprinkle with coarse sea salt if desired.
- When completely cooled, cut into squares and wrap in wax paper.
Nutrition Facts : Calories 74 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 22 mg, Sugar 15 g, ServingSize 1 serving
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.
FAT FREE SOFT CARAMELS
Make and share this Fat Free Soft Caramels recipe from Food.com.
Provided by Ceezie
Categories Candy
Time 45m
Yield 38 serving(s)
Number Of Ingredients 5
Steps:
- Lightly spray an 8 x 8-inch pan with non stick butter or regular cooking spray and set aside.
- In a medium sized heavy bottomed sauce pan combine sugar with corn syrup, butter flavoring and condensed milk. Stir mixture over low heat until sugar has dissolved. Increase heat to medium and continue to cook stirring frequently until mixture reaches 234 to 238 degrees on candy thermometer. (soft ball stage) Remove from heat and stir in vanilla and pour immediately into prepared pan.
- Cool to lukewarm and mark in 1-inch squares using a knife sprayed with cooking spray.
- Spray a teaspoon lightly with cooking spray and scoop 1 heaping teaspoon of caramel onto a 4 x 5-inch square of waxed candy papers. Roll paper jellyroll fashion and twist ends to seal. Store in a cool dark place for several weeks.
Nutrition Facts : Calories 53, Sodium 7.6, Carbohydrate 14, Sugar 9.4
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
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
FAT FREE CARAMEL POPCORN
Yummy caramel popcorn with no added fat! You can adjust the amounts of brown sugar and syrup to suit your taste- the more syrup, the thinner the sauce and vice versa. We prefer more brown sugar than syrup as this helps the popcorn stick together when cool.
Provided by VeganJen
Categories Lunch/Snacks
Time 10m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 4
Steps:
- Spray 2 large popcorn bowls with Pam.
- Pop popcorn in an air popper and split evenly into the greased bowls.
- Heat brown sugar and maple syrup on high in a small pot, stirring constantly until boiling.
- Pour sauce evenly over the two bowls of popcorn.
- Stir well and salt to taste!
- Eat, enjoy, and remember to brush your teeth, or you'll make your dentist rich beyond his/her dreams!
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.
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