CARAMELS
Steps:
- Combine the maple syrup, brown sugar, cream, condensed milk, corn syrup and salt in a saucepan. Stir over medium heat until the mixture reaches 245 degrees F on a candy thermometer. Take from the heat and stir in the butter. Pour into a 6-inch square baking pan lined with parchment and allow to cool and set about 3 hours.
- Take the caramel from the pan and, using a very sharp knife gently sprayed with nonstick cooking spray, cut the caramels into squares and wrap in wax paper or candy wrappers (see Cook's Note). Store in a cool dry place.
GOLDEN CARAMELS
Provided by Food Network
Categories dessert
Time 6h30m
Yield Makes about 2 pounds
Number Of Ingredients 7
Steps:
- Line bottom and sides of a 9-inch square pan with parchment paper; set aside.
- Split the vanilla bean in half with a small paring knife, and scrape out the seeds; discard the pod. Add the seeds to the cream in a 1 1/2 quart saucepan; scald the cream and keep the saucepan near the stove so that if the cream cools too much when needed, you can reheat it briefly. In a deep, heavy-bottomed 4-quart saucepan over low heat, blend the corn syrup and the sugar, stirring occasionally until the mixture becomes more fluid and most of the sugar appears dissolved.
- Stop stirring, raise heat to medium-high, and gently boil until a candy thermometer registers 305 degrees F (hard crack stage), about 9 to 12 minutes.
- Add the butter and salt to the sugar mixture, stirring constantly. Pour in the warm vanilla-flavored cream in a slow but steady stream without letting the boiling stop (be careful-mixture foams up and is steamy). Lower heat to medium and continue to boil gently until the thermometer registers about 248 degrees F, stirring occasionally to prevent scorching, about 14 to 15 minutes.
- Let the candy stand about 3 minutes to allow bubbling to subside, then pour into the prepared pan without scraping the saucepan; allow to cool at least 5 hours.
- Invert onto a clean cutting board and cut into 1/2-inch-wide strips; then cut across the strips to form 1/2-inch squares. To apply a patch of gold leaf to each square, use a small artist's brush. With the brush, lift a tiny patch about the size of an oatmeal flake of gold leaf and deposit it on top of the caramels for decoration.
- Cut caramels tend to stick together and not hold their shape unless individually wrapped, so for easiest storage wrap the block of caramels in aluminum foil and cut off portions as needed. Store cut caramels in layers, separated by aluminum foil in an airtight metal or plastic container in a cool place for up to 3 weeks.
HOMEMADE CARAMELS
Homemade caramels.
Provided by Linda Rogers
Categories Desserts Candy Recipes
Time 2h20m
Yield 64
Number Of Ingredients 4
Steps:
- In a medium saucepan combine brown sugar, sugar, condensed milk and butter. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Pour into an 8x8 inch pan. Cool until firm and cut into squares.
Nutrition Facts : Calories 53.1 calories, Carbohydrate 8.7 g, Cholesterol 5.9 mg, Fat 2 g, Protein 0.5 g, SaturatedFat 1.2 g, Sodium 18.6 mg, Sugar 8.7 g
TRIED AND TRUE CARAMEL CANDY
My aunt Cathy has been making caramel candies for us for Christmas for 25 years. I have never tasted caramels as good as hers. They are always soft and creamy with a wonderful flavor. With this recipe you can make your caramel as soft or as hard as you want to. Because confection recipes are always easily affected by altitude, my aunt, who lives at a much lower elevation than me, suggested I use the drop test method instead of a candy thermometer for figuring out how hard or soft my caramel is going to turn out. I went along with her suggestion because, for one I didn't want to Spring for a candy thermometer, and also because the temperature I would need to cook it to would differ for me from what she would cook it to and so she couldn't tell me what that temperature would be. (She says she cooks it to approx. 248 degrees F). So, instead of going through the trouble of trial and error, I have always used the drop test method, and it has worked for me every time. I will explain this method for those who don't know it in the directions.
Provided by alice Dave
Categories Candy
Time 20m
Yield 50 pieces, 15 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a heavy saucepan and cook on medium-high flame.Stir consistently as the ingredients melt and combine.
- Let mixture come to a rolling boil and continue stirring consistently.
- Mixture will begin to thicken more and more the longer it is allowed to boil. Keep in mind that the caramel will firm up considerably when it is cooled.
- Cook to medium ball stage. Do the drop test to see how firm your caramel is.
- DROP TEST: Get a small bowl and fill it with ice water. Set it to the side of the stove and when you think your Caramel is firming up, take a spoonful and drop it in the ice water. Wait about thirty seconds so it has time to cool, then take the caramel out of the ice water and squish it between your fingers. If it isn't as firm as you want it, cook the caramel for a bit longer and then do another drop test. Keep doing this until it has reached the stage you want. See how easy and simple that was?.
- Remove caramel from heat and let cool for a while in the pan.
- When it is somewhat cooled, pour it out onto a greased counter, or onto parchment paper.Let cool to room temperature.
- Use a pizza cutter to cut strip off the caramel, then cut the strip into small pieces and wrap in pieces of wax or parchment paper. The softer the caramel, the more likely it is to stick to the wrapping. So if you like it really soft, I would suggest you use parchment paper instead of the wax.
- The best thing about this recipe is that it tastes good no matter how hard or soft you cook it. If you want a caramel syrup, then you boil it for a very short while. If you want a caramel toffee, the flavor will still be as wonderful. I hope you enjoy this recipe as much as I have over the years.
Nutrition Facts : Calories 204.6, Fat 12, SaturatedFat 7.5, Cholesterol 38, Sodium 60.5, Carbohydrate 25.6, Sugar 17.4, Protein 0.4
MICROWAVE CARAMELS
Make and share this Microwave Caramels recipe from Food.com.
Provided by Debbwl
Categories Low Protein
Time 6m
Yield 12 Caramels, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Cook 6 minutes, stirring every two minutes.
- Stir and pour into lightly greased dish.
- Let cool.
- Cut, wrap in wax paper & store in air tight container.
Nutrition Facts : Calories 182.1, Fat 5, SaturatedFat 3.1, Cholesterol 14.5, Sodium 61.4, Carbohydrate 35.2, Sugar 27.9, Protein 1.1
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
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.
CARAMELS
I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!
Provided by Barbara
Categories Desserts Candy Recipes
Yield 60
Number Of Ingredients 7
Steps:
- Grease a 12x15 inch pan.
- In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
- Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g
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.
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 CARAMELS :)
These are so good they taste like a name brand candy outlet when you use the nuts. You can make these without nuts too. I use more nuts than called for and use 2 cups total of half & half. Got this recipe from a friend and everyone loves it. I put them in the refrigerator until starts to set and then I take them out so they don't get too hard. Enjoy!! If for some reason they set too long and get hard, pop them in the microwave for a few for a nice warm chewy caramel.
Provided by faith58
Categories Candy
Time 1h10m
Yield 60 serving(s)
Number Of Ingredients 5
Steps:
- Bring slow to a boil the sugar, corn syrup, butter and 1 cup of the half & half. Then gradually stir in 1 more cup of cream. Stir frequently as mixture begins to thicken. then constantly stir as it darkens.
- Cook to 254 degrees ( a little dropped into cold water forms a hard ball) I find this takes about an hour.
- Pour into buttered cookie sheet with 1/2 cup broken nuts scattered over bottom.
- Put in refrigerator until they begin to set and take out. When cold, cut into squares.
- Wrap individually in small pieces of saran wrap.
Nutrition Facts : Calories 68.3, Fat 3.1, SaturatedFat 1.6, Cholesterol 7, Sodium 16.9, Carbohydrate 10.4, Fiber 0.1, Sugar 7.8, Protein 0.4
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.
SOFT, BUTTERY HOMEMADE CARAMELS
Soft, buttery and perfect. Our family's tried and true recipe!
Provided by Erin Collins
Categories Snack
Time 1h
Number Of Ingredients 5
Steps:
- Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat.
- Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 5-10 minutes per can and stirring constantly. A labor of love indeed.
- Once all the milk is added use a candy thermometer and bring the mixture to 238F-240F and not any hotter! Even a few degrees hotter will make them chewy instead of soft.
- Pour into a parchment lined 13x9 pan and cool completely. Cut and serve. Enjoy!
Nutrition Facts : Calories 69 kcal, Carbohydrate 17 g, Cholesterol 1 mg, Sodium 39 mg, Sugar 17 g, ServingSize 1 serving
SALTED CARAMELS
Treat your nearest and dearest to these homemade salted caramels. The perfect edible gift, wrap them up in a gift box for a deliciously decadent treat
Provided by Esther Clark
Categories Treat
Time 25m
Yield Makes 55
Number Of Ingredients 8
Steps:
- Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
- Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
- In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn't catch.
- Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 0.1 grams protein, Sodium 0.15 milligram of sodium
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.
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
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 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
EASY HOMEMADE CARAMELS
These caramels melt in your mouth,not overly sweet....This recipe came about because, I had 1/2 a can of evaporated milk leftover from another recipe and I wanted to use it up,you may double recipe for a whole can..
Provided by Potluck
Categories Candy
Time 30m
Yield 1 1/4 pounds, 100 serving(s)
Number Of Ingredients 6
Steps:
- In heavy saucepan melt butter.
- Add brown sugar and salt, stir in corn syrup. Mix well.
- Stirring constantly add milk gradually.
- Stir over medium heat until candy reaches soft ball stage--242°F.
- Remove from heat,add vanilla.
- Pour into buttered 8x8-inch dish.
- Cool for 4-6 hours.
- Cut into small squares and wrap in wax paper.
- Note:It took approximately 25 minutes of stirring and cooking to reach soft ball stage. Also I refrigerated the candy.
Nutrition Facts : Calories 24.6, Fat 1.1, SaturatedFat 0.7, Cholesterol 2.9, Sodium 13.3, Carbohydrate 3.9, Sugar 2.8, Protein 0.1
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.
More about "homemade caramels food"
HOMEMADE CARAMELS - THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 3 hrs 10 minsCategory DessertCalories 78 per serving
- Prepare the baking dish. Spray a square 8×8 baking dish with non-stick cooking spray. Line with parchment paper and spray again with non-stick cooking spray.
- Add the water, cane sugar, brown sugar, and corn syrup to a medium saucepan. Make sure the saucepan is about four times the size of the liquid you are adding. When you add the cream and butter, the mixture will bubbly and rise to the top so you want to have a pan big enough to accommodate that extra growth.
- Turn the heat on medium-high and bring to a boil. Use a pastry brush dipped in water to make sure there are no sugar crystals on the sides of the pan. Once the mixture starts to boil, turn the temperature down so it’s at a steady boil, but isn’t boiling over. Continue to boil the mixture until it reaches 240 degrees on a candy thermometer.
- While the sugar syrup boils, brown the butter. Add TWO TABLESPOONS of the butter to a small skillet and melt over a medium-high heat. When the butter starts to brown on the edges, start to swirl the pan. Continue to swirl the pan until the butter turns a VERY deep brown color and smells very nutty. Remove from the heat immediately and pour into a bowl.
HOW TO MAKE CARAMEL : RECIPES AND COOKING : FOOD NETWORK ...
From foodnetwork.com
Estimated Reading Time 2 mins
SOFT HOMEMADE CARAMELS RECIPE - PEAR TREE KITCHEN
From peartreekitchen.com
5/5 (2)Total Time 2 hrsCategory Candy, SnackCalories 60 per serving
- To the center of the pot, add the sugars, being careful to avoid getting sugar on the sides of the pan. If this happens, use a pastry brush moistened with melted butter or water and gently brush the sides of the pan to get the sugar off the sides.
- Allow this to sit in the pan for a few minutes to allow the cream to start working its way into the sugars.
HOW TO MAKE THE BEST CARAMELS OF YOUR LIFE - MEL'S …
From melskitchencafe.com
4.8/5 (46)Total Time 1 hrCategory CandyCalories 69 per serving
- Butter the bottoms and sides (get into the corners, too!) of a 9X9-inch square baking pan. (Alternately, you can line with parchment and butter the parchment - this may make it easier to pull the slab of caramels out of the pan after they have cooled in order to cut and wrap them.) Set aside.
- For the caramels, in a large, heavy-bottomed pot (at least 5- or 6-quarts), stir together the sugar, corn syrup, and water, taking care to not splash the mixture up the sides of the pot.Clip a candy thermometer onto the side of the pan.
- Bring the mixture to a boil over medium-high heat WITHOUT STIRRING or moving the pan. As it begins to boil, fill a cup with water and use a pastry brush to wash down the sides of the pan so there are no granules of sugar sticking to the sides of the pan (you probably won't need to repeat this after the sides have been well-cleaned). This prevents the caramel mixture from crystallizing in later steps.
FOOLPROOF HOMEMADE CARAMELS - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.4/5 (111)Category CandyServings 36-60Total Time 1 hr 10 mins
- In a medium heavy-bottomed saucepan, combine the butter, salt, corn syrup, sugar and 1 cup of the cream. Over low heat, warm the ingredients until the butter is melted. Gently stirring during this part is ok to help combine the ingredients - just take care not to stir too vigorously and splash the liquid high up on the sides of the pan; also, take care to use low heat for this step. Too high of heat can cause the ingredients to melt unevenly and cause the butter to separate.
- Once the ingredients are warmed and melted, increase the heat to medium-low (I keep my stovetop dial between a 3 and 4 the entire time; each stove is different so just keep an eye on the heat). Because these are no-stir caramels, too high of heat will burn the ingredients on the bottom. Moderate the heat of your stove so that the mixture maintains a simmer without burning. If you turn down the heat and the caramel stops simmering, simply increase the heat little by little until a good simmer is reached and then leave it there. You'll be good to go.
- Clip a candy thermometer to the side of the pan and bring the mixture to a simmer. Cook, without stirring, until the mixture reaches 236 degrees F. Pour in the remaining 1 cup cream. Gently swirl the caramel once or twice with a wooden spoon or spatula to incorporate.
HOMEMADE CARAMELS - GARNISH & GLAZE
From garnishandglaze.com
4.9/5 (18)Calories 64 per servingCategory Dessert
- Prepare a 9x9 inch or 11x7 inch baking pan and line with parchment paper or grease with butter on bottom and sides.
- Place sugar, corn syrup, butter, and 1 cup cream in a 4 quart pot and bring to a boil over medium heat, stirring constantly with a wooden spoon or heat resistant spatula.
- Once it reaches a boil, heat the remaining cup of cream in the microwave for 45-60 seconds. Gradually add the cream in a slow stream to the pot while constantly stirring. You need to add it slow enough that the caramel never stops boiling (if it stops your caramel will become sugary/crystallized).
- Stir frequently (and scrape the sides of the pan) as the mixture begins to thicken and then stir constantly as it starts to darken. Cook until it reaches 240-242 degrees F*. I usually just do the cold water test by spooning a little of the caramel into cold water, let it sit for a few seconds and then pull it out and if it can hold the shape of a ball then it's done. If not, keep cooking and repeat the test.
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