CHEWY CARAMEL RECIPE
These soft and chewy caramels are a must in every kitchen! Learn it once and forever with details and you will never fail to make delicious treats!
Provided by Shadi HasanzadeNemati
Categories Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Line an 8X8 heat proof dish with parchment paper and coat it with non stick spray.
- Place butter and heavy cream in a small sauce pan over medium heat. Heat until butter is melted. Don't bring the mixture to boil. Add Salt to butter heavy cream mixture. Turn the heat off.
- In a big pot, mix sugar, corn syrup and water. Using a spoon stir it until forms a paste. Using a wet brush, wipe down the sides of the pot so there are no sugar crystals left on the sides.
- Turn the heat on to medium high and clip an instant-read thermometer to the side of the pot. Don not stir the mixture. Bring the mixture to boil and let it boil until it reaches 285-290°F.
- Turn the heat off.
- Whisk in the cream and butter mixture slowly to the pot. It will boil rapidly and triple in size. Stop whisking once all the cream is all in.
- Turn the heat on to medium high and clip the instant thermometer again. Bring the caramel to a boil and let it boil until it reaches 240°F.
- Turn the heat off and take the thermometer out of the pot.
- Pour the caramel into the lined dish and let it sit in the room temperature for at least 2 hours or until set completely.
- Cut into rectangles or squares and wrap them in wax paper or candy wrappers. Keep the caramels in a container with a lid.
Nutrition Facts : Calories 41 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 19 mg, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
SOFT 'N' CHEWY CARAMELS
This candy is a must at our house for Christmas. I made these caramels with my children, and now I enjoy making them with our eight grandchildren, too. -Darlene Edinger, Turtle Lake, North Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter. Cube remaining butter. In a Dutch oven, combine sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat, stirring constantly. Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage), stirring frequently. Remove from the heat; stir in cubed butter and vanilla until well mixed, about 5 minutes. , Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
CHEWY CARAMEL
Rich, chewy caramel to individually wrap or use in candy making.
Provided by HARSHMA
Categories Desserts Candy Recipes
Time 40m
Yield 32
Number Of Ingredients 6
Steps:
- In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
- Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 28.5 g, Cholesterol 19.4 mg, Fat 6.8 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 66.8 mg, Sugar 23.2 g
CREAMY ORANGE CARAMELS
Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 pounds (80 pieces).
Number Of Ingredients 6
Steps:
- Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
SOFT-AND-CHEWY CARAMELS
Make and share this Soft-And-Chewy Caramels recipe from Food.com.
Provided by Juenessa
Categories Candy
Time 20m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking pan with foil, extending foil over edges of pan.
- Generously coat foil with cooking spray; set aside.
- Melt 1 cup butter in a 3-quart sauce-pan over low heat.
- Stir in brown sugar, condensed milk, and corn syrup until smooth.
- Bring mixture to a boil.
- Cook over medium heat, stirring often, until a candy thermometer registers 235°.
- Remove mixture from heat; stir by hand 1 minute or until mixture is smooth and no longer bubbling.
- Quickly pour mixture into prepared pan; let stand 3 hours or until cool.
- Note: cook time does not include 3 hour cooling time.
- Lift foil and caramel out of pan.
- Cut caramels into 1-inch pieces with a buttered knife.
- Wrap each piece with plastic wrap.
Nutrition Facts : Calories 87.1, Fat 3.4, SaturatedFat 2.2, Cholesterol 9.7, Sodium 34.4, Carbohydrate 14.4, Sugar 11.6, Protein 0.5
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- Prepare the caramel mold. Line an 8x8-inch baking dish with parchment paper so that excess paper hangs over the edges. Coat the parchment and the sides of the baking dish with cooking spray.
- Melt the butter in the cream. Place the cream, butter, and salt in the 2-quart saucepan and heat over low heat until the butter melts. Remove from the heat, but keep the pan close by.
- Combine the sugar, corn syrup, and water. Place the sugar, corn syrup, and water in the larger 4-quart saucepan. Stir until the sugar is evenly moistened and it forms a thick, grainy paste. Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture. Clip a candy thermometer to the side of the pan so that the heat sensor is immersed in the sugar. Do not stir the sugar after this point.Note: The large saucepan is necessary because the sugar will bubble up and triple in size when you add the cream. Do not use a smaller pan.
- Cook the sugar syrup. Place the sugar mixture over medium to medium-high heat. Let the sugar syrup come to a boil without stirring. At first, you will see small bubbles around the edge of the pan, which will eventually move inward. Around 250°F, the sugar syrup will turn transparent and boil rapidly. Around 320°F, the syrup will darken slightly and smell caramel-like. You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F.Note: If your instant-read thermometer isn't quite submerged into the sugar, you may need to tilt the pan to get an accurate reading. Simply tilt the pan by the handle until the thermometer is submerged a few inches in the sugar syrup. If the syrup hasn't reached 250°, wipe down the sides with a pastry brush again. If it has, there's no need.
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