Old Fashioned Caramel Food

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OLD-FASHIONED CARAMELS



Old-Fashioned Caramels image

Before I was married, my future father-in-law would fix these creamy caramels at Christmas and send me some. The recipe has been in my husband's family for decades...so, when we got married, I learned to make them, too.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 pounds.

Number Of Ingredients 6

1 tablespoon plus 1 cup butter, divided
2 cups sugar
1-3/4 cups light corn syrup
2 cups half-and-half cream
1 teaspoon vanilla extract
1 cup chopped pecans, optional

Steps:

  • Line an 11x7-in. pan with foil; grease with 1 tablespoon butter and set aside. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly; boil gently for 4 minutes without stirring. , Remove from the heat; stir in cream. 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 and pecans if desired. Pour into prepared pan; cool. Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-in. squares.

Nutrition Facts :

OLD FASHIONED EVAPORATED MILK CARAMELS



Old Fashioned Evaporated Milk Caramels image

Make and share this Old Fashioned Evaporated Milk Caramels recipe from Food.com.

Provided by Kimke

Categories     Candy

Time 35m

Yield 2 1/2 pounds

Number Of Ingredients 7

2 cups white sugar
2 cups white Karo
1/2 cup butter
2 cups evaporated milk
1 teaspoon vanilla
1 cup pecans, chopped
1/4 teaspoon salt

Steps:

  • Boil sugar,salt and corn syrup to 245 degrees.
  • Stir occasionally.
  • Add butter and evaporated milk so gradually that the mixture does not stop boiling.
  • STIR CONSTANTLY!
  • Cook rapidly to 240 degrees, being careful not to scorch.
  • Add vanilla and nuts.
  • Pour into greased pan.
  • Cool before cutting.
  • Cut with heavy,sharp knife with saw-life motion.

Nutrition Facts : Calories 2293, Fat 84, SaturatedFat 35.3, Cholesterol 156.1, Sodium 877, Carbohydrate 396, Fiber 4.2, Sugar 234.9, Protein 18.1

OLD FASHIONED CARAMEL PIE



Old Fashioned Caramel Pie image

This pie is made mostly the old fashioned way. I caramelize the sugar in an iron skillet, but I make the rest of the filling in the microwave. My mom taught me to make this. She just dumps the ingredients in, though, so I had to make her let me measure before she "dumped" so I could write down the recipe. This recipe sounds long and involved, but is really easy. I do it from memory now. My kids won't even try caramel pie from a restaurant. They say they can tell by looking at restaurant caramel pies that they won't be as good!

Provided by CaramelPie

Categories     Pie

Time 30m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 10

2 (9 inch) pie crusts, baked
1 2/3 cups sugar
1/4 cup cornstarch
2 cups milk
6 extra large eggs, separated
1/2 cup butter
2 teaspoons vanilla
2/3 cup sugar
1/2 teaspoon cream of tartar (optional)
3/4 cup sugar

Steps:

  • Leave oven on from baking pie shells. Whisk together the 1-2/3 cups sugar and cornstarch in a large (at least 2 qt.) microwaveable bowl until there are no more lumps from the cornstarch. Pour the milk into the sugar mixture and whisk together until smooth. Add the butter to the top of the mixture.
  • Microwave on high for 3 minutes. Whisk thoroughly. Microwave for 3 more minutes, whisk again. Have the egg yolks in a separate bowl. Beat them slightly. Add a tablespoon full of the hot mixture at a time to the egg yolks, stirring well after each addition. Do this until the yolk mixture is warm. (This will keep it from getting lumpy.) Then add the yolk mixture to the cooked mixture. Microwave in one minute increments, whisking each time, until the mixture is of pudding consistency. Whisk in the vanilla. Set aside.
  • Put the 2/3 cup sugar into a small iron skillet. Cook, stirring constantly, on high until brown and bubbling. It will look like it's going to boil over. Pour IMMEDIATELY into cooked filling and whisk thoroughly. Divide between the 2 pie shells.
  • Beat the egg whites and cream of tartar (if using) until foamy and slightly holding shape. Turn beaters on low speed. Add the 3/4 cup sugar. After sugar is mixed in, turn beaters on high again. Beat until meringue is hard to shake off a spoon (or it stays on beater when you turn off mixer and pull beaters out of bowl). Spread meringue onto filling all the way to the edges.
  • Bake about 10 minutes or until brown. Watch closely. Turn off oven, open oven door slightly, and let pies cool in oven for 1 hour. Let pies cool completely on counter. Spray plastic wrap with Pam, cover pies and refrigerate.

OLD FASHIONED CARAMEL POPCORN



Old Fashioned Caramel Popcorn image

This is so yummy, an old family recipe. I use it at christmas as gifts. I place it in old but decorated coffee tins and give it to teachers and bus drivers as gifts, not to mention my Mom, brother and Grandma who wait for it. My kids love this stuff and it makes a great Friday night movie treat it you want to try something different. You can add nuts, but I never do!!

Provided by Erica_Hildebrand

Categories     Dessert

Time 30m

Yield 2 ice cream pails worth

Number Of Ingredients 6

1 1/3 cups butter
3 cups brown sugar
2/3 cup corn syrup
1 1/2 teaspoons vanilla
1 teaspoon baking soda
2 bags of popped microwave popcorn

Steps:

  • In a saucepan mix butter brown sugar, corn syrup and vanilla and bring to a boil.
  • Boil for 5 to 6 minutes stirring occasionally.
  • Remove from the heat and stir in the baking soda until the mixture has puffed up.
  • Allow 1 minute to rest.
  • Placed popped popcorn in a large baking dish.
  • (I use my very large turkey roasting pan without the lid.) Pour mixture over popcorn and stir until well coated.
  • Bake at 300 degrees for 10 minutes.
  • Stir well to make sure the bottom doesn't burn, Bake for another 10 minutes.
  • Pour onto a large surface to cool.
  • (I cut a green garbage bag in half and cover my dining room table with it before pouring out the popcorn onto it. It saves on clean up.) Break apart to serve.

Nutrition Facts : Calories 3999.9, Fat 138.8, SaturatedFat 80, Cholesterol 325.3, Sodium 1660.1, Carbohydrate 675.9, Fiber 51.4, Sugar 348.3, Protein 47.1

OLD FASHIONED MOLASSES "CARAMEL" CORN



Old Fashioned Molasses

Back in the day, down South, cooks didn't have corn syrup on their shelves, they had sorghum molasses as it was cheaply and locally produced. It's an old fashioned taste I love and candy made w/ molasses is far more flavorful than candy made w/ corn syrup. My Granny cooked her candy till 'hard crack' on the stovetop and poured it over the corn, but doing it that way takes a lot more babysitting and using this method you won't burn or undercook it because it hardens in the oven.

Provided by Weewah

Categories     Candy

Time 1h15m

Yield 14 Ziplock sandwich bags, 14 serving(s)

Number Of Ingredients 8

6 quarts popped popcorn (for me it was 1 cup, unpopped)
3/4 cup butter
3/4 cup molasses
2 cups brown sugar
1 teaspoon salt
1 teaspoon vanilla
1 cup Spanish peanut (optional)
1 teaspoon baking soda

Steps:

  • Pre-heat oven to 250 deg.
  • Place butter in a medium pot, on medium heat.
  • While the butter's melting, pop the corn and put it in a large roasting pan. I used a disposable aluminum pan and a hot air popper (you won't need to butter the pan).
  • Keep an eye on the butter and add the sugar, molasses, and salt to it as soon as its melted.
  • Bring the candy to a boil and stir and cook it only till the sugar melts and the butter blends in entirely - just a couple minutes.
  • Turn off the heat and stir the vanilla and peanuts into the candy.
  • Quickly add the baking soda and stir untill it's well mixed. It foams to make a lighter, more delicate candy.
  • Pour the candy over the popcorn and toss untill it's evenly coated.
  • Put the popcorn in the oven for 1 hour, tossing every 15 or 20 minutes.
  • Let it cool completely before breaking up and putting into an airtight container.
  • I developed this recipe by hacking others because I couldn't find another to suit me. I made this for Christmas treats and it was INHALED, you'll find it tastes like Cracker Jack; that candy is made with molasses, not corn syrup, I got a box yersterday to compare.
  • You can easily double this, but double the baking time too.

Nutrition Facts : Calories 312.9, Fat 10.5, SaturatedFat 6.3, Cholesterol 26.1, Sodium 359.4, Carbohydrate 55, Fiber 2, Sugar 40.7, Protein 1.9

OLD FASHIONED CARAMEL POPCORN IN THE MICROWAVE!



Old Fashioned Caramel Popcorn in the Microwave! image

My mother used to make caramel popcorn for us kids on special occasions, except she made it in the oven and it took FOREVER! This replicates the old fashioned hardened caramel coated popcorn. She got her first Amana "Radarange" and this recipe from a lady named Pat Tyner at church and our lives were forever changed... yummy caramel popcorn that was easy for mom and no waiting for us impatient, whiny kids. We've been making this recipe for many, MANY years. Posting the original recipe for safe keeping. I've added a few updates... feel free to do the same!

Provided by CheCheCherie

Categories     Lunch/Snacks

Time 8m

Yield 7 serving(s)

Number Of Ingredients 6

2/3 cup popcorn (un-popped)
1/4 cup light corn syrup
3/4 cup brown sugar
1/2 cup butter
1 teaspoon vanilla
1 teaspoon baking soda

Steps:

  • Pop popcorn. (Update: 2- 3.5 oz bags popped microwave popcorn can be substituted, approximately same volume).
  • Put popped popcorn in a large, brown paper grocery bag.
  • Stovetop: Add syrup, sugar and butter to a pan and bring to a boil for two minutes. (Update: In a microwave safe bowl, nuke until ingredients are melted and bubbly, 3-5 minutes.).
  • Add vanilla and baking powder and stir briefly.
  • While foaming, quickly pour caramel into the brown bag, over the popped popcorn. Roll the top of the bag together until closed and shake well.
  • Place brown bag into the microwave and nuke 45 seconds.
  • Remove bag from the microwave and shake well. Do not open the bag.
  • Repeat steps: nuke for 45 seconds, remove, shake well, 3 more times.
  • Nuke again for 30 seconds, remove, shake well and pour onto baking sheets to cool. Toss the bag.
  • Caramel will harden as it cools, break apart and enjoy!

Nutrition Facts : Calories 245, Fat 13.2, SaturatedFat 8.3, Cholesterol 34.9, Sodium 309.8, Carbohydrate 33.1, Fiber 0.1, Sugar 26.2, Protein 0.3

OLD FASHIONED CARAMEL CAKE



Old Fashioned Caramel Cake image

This cake is wonderful with a cup of coffee! Or a big glass of milk. I remember my Mom eating this cake for breakfast when I was little....she still eats cake for breakfast, but at least this one sounds a little like a caramel sweet roll! Maybe we should all follow her example....she's 82 and still running around like crazy! Special tip for preparation: Be sure to spread the caramel frosting immediately after it reaches spreading consistency because it will harden quickly and be difficult to spread.

Provided by breezermom

Categories     < 4 Hours

Time 1h15m

Yield 1 2-layer cake

Number Of Ingredients 13

1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons cocoa
1 cup buttermilk
1/2 cup warm water
1 teaspoon vanilla extract
2 cups sugar
1 cup butter
1 cup evaporated milk
1 teaspoon vanilla extract

Steps:

  • Beat 1 cup butter at medium speed of an electric mixer until it is creamy; gradually add 2 cups sugar, beating well. Add the eggs, one at a time, beating after each addition.
  • In a separate bowl, combine the flour, baking soda, and coca; Stir well. Then add to the butter mixture, alternating with the buttermilk and water, beginning and ending with the flour mixture. Mix after each addition. Stir in 1 tsp vanilla.
  • Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes; then remove from pans and let cool completely on wire racks.
  • For the frosting, combine 2 cups sugar, 1 cup butter, and 1 cup evaporated milk in a large saucepan. Bring to a boil over medium heat. Cover and cook for 2 to 3 minutes to wash down the sugar crystals from the sides of the pan.
  • Uncover and cook, stirring constantly, until the mixture reaches soft ball stage or a candy thermometer registers 234 degrees. Remove from heat and add vanilla (do not stir). Let cool for 10 minutes.
  • Beat at medium speed of an electric mixer for 8 to 10 minutes or until the mixture is spreading consistency. Quickly spread the Caramel Frosting between the layers and on the top and sides of the cake.
  • Garnish with pecan halves and grated chocolate if desired.

Nutrition Facts : Calories 8450.5, Fat 408.9, SaturatedFat 251.4, Cholesterol 1617, Sodium 5257.3, Carbohydrate 1134.5, Fiber 13.1, Sugar 813, Protein 89.7

OLD-FASHIONED CARAMEL APPLES (FROM ABOUT 1964)



Old-Fashioned Caramel Apples (From About 1964) image

Make and share this Old-Fashioned Caramel Apples (From About 1964) recipe from Food.com.

Provided by Wildflour

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup dark corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
1 teaspoon butter
8 medium jonathan apples
8 bamboo skewers

Steps:

  • Combine sugars, syrup and milk in heavy saucepan.
  • Cook to 230º-234º, stirring constantly, over medium heat.
  • Remove from heat and add butter and vanilla.
  • Dip skewered apples, one at a time, twirling to coat smoothly.
  • Immerse immediately into a bowl of ice water, lift out, let water drain off, place on waxed paper to set.
  • Reheat caramel over hot water if needed while dipping.

Nutrition Facts : Calories 395.6, Fat 5, SaturatedFat 3.1, Cholesterol 18.1, Sodium 105, Carbohydrate 87.9, Fiber 3.3, Sugar 72.6, Protein 4.3

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