HOMEMADE CARAMELS
Homemade caramels are perfectly soft and chewy and so easy to make!
Provided by Lauren Allen
Categories Dessert
Time 1h10m
Number Of Ingredients 5
Steps:
- Line a 9x13'' pan or jelly roll pan with parchment paper. (If you don't have parchment paper you can generously butter the pan.) Either size pan will work--9x13'' will yield thicker caramels.
- Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
- Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a constant boil, otherwise your caramels can curdle.
- Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it's sooo worth it! (Also, I don't really trust or rely on a candy thermometer--I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.)
- Once you reach 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
- Pour caramels into prepared pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap).
- The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.
- Try these dipped in chocolate or pretzel rods.
Nutrition Facts : Calories 94 kcal, Carbohydrate 17 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 34 mg, Sugar 17 g, ServingSize 1 serving
BEST HOMEMADE CARAMEL RECIPE
Best Homemade Caramel RECIPE is perfect for making caramel apples & all your favorite fall treats & desserts. It's incredibly easy & ready in about 30 min. It truly is THE BEST homemade caramel recipe around.
Provided by Gina Kleinworth
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Line a 13x9 pan with foil and then spray it with cooking spray or an oil mister. Set aside.
- In a 2qt heavy saucepan, combine brown sugar, sweetened condensed milk, butter, and corn syrup. Bring to a boil over medium heat.
- Cook & stir until the candy thermometer reads 248 degrees (firm ball stage). This should take about 25-30 minutes depending on the BTU's of your stove. Don't turn the heat higher to rush the process.
- Remove from heat and carefully stir in the vanilla extract.
- Carefully pour the caramel into the prepared pan. Move quickly as it will firm up fast.
- Let cool completely before pulling out of the pan by any overhanging foil. Cut into squares and wrap individually with parchment paper.
HOMEMADE SALTED CARAMEL RECIPE
Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning.
Provided by Sally
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
- Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you're nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually- just keep whisking. Return to heat when it's combined again.)
- After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See "What is the Texture of This Salted Caramel?" above.
EASY CARAMEL SAUCE
For an easy go-to caramel sauce, try Ree Drummond's recipe, perfect over ice cream or pie, from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
HOMEMADE CARAMEL FROSTING
This is the BEST, buttery caramel frosting. It comes from my great aunt and she always used it on top of her chocolate zucchini cake. YUM!
Provided by mrsteacher22
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a pan.
- Add brown sugar and boil for two minutes, stirring constantly.
- Add milk and stir until mixture boils, remove and cool.
- Pour into mixing bowl and add powdered sugar a little bit at a time.
- Beat well after each addition of powdered sugar.
HOMEMADE CARAMEL SAUCE
This easy caramel sauce recipe is to die for! It's a classic homemade caramel recipe that you'll make over and over again.
Provided by Lindsay
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Pour sugar into an even layer in a large saucier pan.
- Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
- Once the sugar has melted, stop whisking. You can allow to cook until the sugar has turned to a little darker amber color to get a deeper caramel flavor, if you like. You may notice a nutty aroma. The change in color will happen quickly, so don't let it go too long or get too dark or it'll burn. Remove caramel from the heat.
- Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
- Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest.
- Cool for about 10-15 minutes before using. Store leftovers in a jar with a lid. Refrigerate up to 2 weeks.
Nutrition Facts : ServingSize 1/4 cup, Calories 298 calories, Sugar 33.9 g, Sodium 97 mg, Fat 18.7 g, SaturatedFat 11.9 g, TransFat 0.7 g, Carbohydrate 33.9 g, Fiber 0 g, Protein 0.7 g, Cholesterol 52.9 mg
HOW TO MAKE HOMEMADE CARAMEL
We're breaking down exactly how to make homemade caramel. Rich and delicious, this easy caramel sauce is perfect for all sorts of recipes! We took out any guess work with step by step photos so you'll know exactly how to make caramel like a pro!
Provided by Sarah | Broma Bakery
Categories sauce
Time 15m
Number Of Ingredients 4
Steps:
- In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.
- Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You're doing it right.
- Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Taste a spoonful of cooled caramel. If desired add the remaining sea salt to taste!
- Pour into small bowl or cup and allow to cool completely before using.*
HOMEMADE CARAMELS
Perfect for gift giving! They suggest wrapping these individually in freezer paper. Use the waxy side against the candy then you can decorate the outside of the wrap. Another recipe from a local grocery.
Provided by PrimQuilter
Categories Candy
Time 30m
Yield 48 pieces
Number Of Ingredients 6
Steps:
- Melt butter; add brown sugar and salt, mixing well.
- Stir in corn syrup.
- Gradually add milk, stirring constantly.
- Cook and stir over medium heat until candy reaches firm ball stage (245 degrees).
- This will take 12-15 minutes.
- Remove from heat and stir in vanilla.
- Pour into greased 9x13 pan.
- Let cool.
- Cut into 48 pieces with a sharp knife.
Nutrition Facts : Calories 119.7, Fat 4.6, SaturatedFat 2.9, Cholesterol 13, Sodium 52.2, Carbohydrate 20, Sugar 16.3, Protein 0.7
EASY HOMEMADE CARAMEL SAUCE
Quick and easy Homemade Caramel Sauce is thick, gooey, and made with just five ingredients in five minutes...perfect for apples, brownies, ice cream, or as a gift!
Provided by Samantha Skaggs
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- In a medium saucepan set over medium-low to medium heat, melt the butter. Mix in the brown sugar and stir for 2 minutes. Mix in the heavy cream and stir continuously for 2 more minutes (the sauce should be gently bubbling, so adjust the heat, if necessary). Remove the pot from the heat and stir in the vanilla and the salt until well incorporated.
- Pour the hot caramel sauce into a jar and allow it to cool completely. Cover and store in the refrigerator for up to a month.
Nutrition Facts : Calories 69 kcal, Carbohydrate 6 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 38 mg, Sugar 6 g, ServingSize 1 serving
HOMEMADE CARAMEL
Steps:
- In a heavy bottom pan, melt butter over low heat.
- Once butter is melted, add brown sugar and a dash of salt. Stir thoroughly.
- Next, add corn syrup and continue to stir.
- Slowly add condensed milk, stirring constantly.
- Cook over low heat and continue stirring constantly.
- Once caramel starts to boil, continue cooking until the caramel reaches 230° and then start to test for "soft ball stage." This takes approximately 16-18 minutes to get to this point, all the while stirring constantly.
- If you are unsure what "soft ball stage" means, get a small bowl of cold water and once the temperature reaches 220° drop a little caramel into the cold water and see if it feels soft, but somewhat firm between your fingers. This might need to be done a few times to get to the right temperature for the caramel. If it is too soft and doesn't form somewhat of a ball, continue cooking a little bit longer, stirring constantly. Keep testing for the firmness with the "soft ball stage" method. Once the caramel reaches the desired texture and temperature, remove from heat. Make sure the caramel's temperature does not reach beyond 240° because then your caramel will be too hard.
- Once removed from heat, add vanilla and stir.
- Pour caramel into a generously buttered 9 x 13 glass baking dish.
- Once caramel has cooled, remove from baking dish and place caramel on a piece of wax paper. I use a long spatula that has been buttered so the caramel will not stick to it when removing from glass dish.
- Cut into bite size pieces.
- You can wrap the caramel individually in wax paper and twist up the ends, or place caramel in a container with wax paper between the layers.
SOFT CARAMELS
Soft caramels may be the most popular chocolate in any box; they always seem to be the first to disappear. These caramels can be flavored many different ways
Provided by Anna Monette Roberts
Categories Candy, Desserts
Time 50m
Yield Makes about 117 caramels
Number Of Ingredients 12
Steps:
- Lightly butter a 9 x 13-inch baking pan. Combine the water, sugar, vanilla bean, condensed milk, corn syrup, and butter in a heavy-bottomed 4-quart saucepan. Bring to a boil, stirring constantly with a heat-resistant rubber spatula. Continue stirring while cooking until the batch reaches 245ºF. This is a good estimation of the required temperature. When the thermometer reads 240ºF, begin testing the caramel using the spoon technique.
- Spoon Technique: Place a small bowl of ice water next to the saucepan of cooking sugar. As the sugar boils, spoon small samples of the syrup out of the saucepan and immerse the spoon holding the syrup in the ice water. Allow the syrup to cool for several seconds, then remove the spoon from the water. Take the cooled sample of syrup between your thumb and forefinger and squeeze it to evaluate the consistency. The cooled piece on the spoon should be firm but not hard when the caramel is properly cooked.
- Remove from the heat and stir in the salt. Pour into the prepared pan and remove the vanilla bean using a fork. Allow to cool completely to room temperature, at least 2 hours. Remove the sheet of caramels from the pan. Cut into the desired size pieces using a sharp chef's knife. The pieces may be dipped in tempered chocolate or compound coating, or may be wrapped individually in cellophane or waxed paper if they are not going to be used within a day or two.
HOMEMADE BUTTERY CARAMELS
these buttery caramels are easy to make and taste amazing, the best soft caramel recipe you'll ever try
Provided by Ashlee Marie
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- In a large saucepan dissolve the brown sugar and salt in the butter over medium heat.
- Add the Karo syrup and mix
- Pour the sweetened condensed milk in and stir.
- Boil the mixture over medium heat until it hits 240 degrees F on a candy thermometer (remember candy temperatures are listed as sea level degree's so adjust according to your altitude - for example I lower all temperatures by 20 degrees F because I live so high up)
- Add the vanilla and stir
- Pour into a prepared large jelly roll pan (sprayed with baking spray) and let it set
- Cut with a knife also sprayed with baking spray
Nutrition Facts : Calories 80 kcal, Carbohydrate 13 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 41 mg, Sugar 13 g, ServingSize 1 serving
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