Soft Buttery Homemade Caramels Food

HOMEMADE BUTTERY CARAMELS

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

SOFT CHEWY CARAMELS

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.

AUNT EMILY'S SOFT CARAMELS

Steps:

• Butter 13x9-inch pan; set aside.
• Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
• Continue cooking 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.
• Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Refrigerate 1 hour.
• Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.

SOFT, BUTTERY HOMEMADE CARAMELS

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!

BUTTER CARAMELS

Steps:

• Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature.

BETTY CROCKER CARAMELS

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.

SOFT CANDY CARAMELS

Steps:

• Line an 8-inch glass square baking pan/dish with foil extending the foil over the edges of the pan.
• Generously coat the foil with cooking spray; set aside.
• In a heavy 3-quart saucepan melt 1 cup butter over low heat.
• Stir in brown sugar, condensed milk, corn syrup and maple syrup; bring to a bowl stirring gently.
• Cook over medium heat stirring often until a candy thermometer reaches 235 degrees (or for a firmer caramel cook to 240 degrees F).
• As soon ar the temperature reaches 235 or 240 degrees immediately remove from heat, and stir for 1 minute or until the mixture is smooth and no longer bubbling.
• Quickly pour the mixture into prepared pan.
• Allow to stand for 3 hours or until cool.
• Lifting the foil at the edges of the pan remove the caramel square out of the pan.
• Using a buttered knife cut into 1-inch squares.
• If desired wrap each piece with coloured plastic wrap.

CREAMY SOFT CARAMELS

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.