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.
CARAMEL BUBBLE RING
Lots of caramel and ice cream topping make this quick pull-apart bread oh so gooey and delicious. It truly is a finger-lickin' good baked good.-Laura Clifton, Wenatchee, Washington
Provided by Taste of Home
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.
Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 220mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL ORANGES
Steps:
- In a saucepan combine 1 cup sugar, 2 tablespoons water and 1 teaspoon lemon juice. Cook until caramel turns a golden amber, about 15 minutes. Pour caramel onto a greased baking sheet to cool. Break into shards. Peel oranges so that no pith remains. Run knife between membranes to release segments. Squeeze whatever juice remains in the membrane over orange segments. Sprinkle with 2 tablespoons Grand Marnier. Let macerate for 20 minutes. Spoon orange segments into glasses. Spoon remaining juice over segments. Garnish with caramel shards.
ORANGE CARAMELS
This is a great, different caramel recipe that I've had forever. I make these for my Christmas boxes, rolled in toasted coconut, and they are always a favorite.
Provided by Lisa Lynn
Categories Candy
Time 1h5m
Yield 64 1inch suares
Number Of Ingredients 6
Steps:
- Butter an 8" square pan and set aside Combine first 4 ingredients in a heavy 4qt saucepan.
- Cook on medium heat, stirring constantly, to 248F (firm ball).
- Stir in cream and butter.
- This will lower the temperature.
- Continue cooking and stirring constantly to 245F.
- Remove from heat.
- Pour into prepared pan.
- Allow to stand at room temperature overnight.
- If you wish to add nuts, you can stir them in right before pouring or spread them in the pan before you pour in the caramel.
- These are good with cashews.
- They're also great rolled in toasted coconut.
Nutrition Facts : Calories 70.1, Fat 2.8, SaturatedFat 1.8, Cholesterol 8.9, Sodium 24.1, Carbohydrate 11.7, Sugar 8.9, Protein 0.2
ORANGE CARAMEL SAUCE
Categories Sauce Dessert Orange Winter Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2/3 cup
Number Of Ingredients 4
Steps:
- Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
- Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
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