CARAMEL CANDIES
These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, 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. Let cool before cutting.
Nutrition Facts : Calories 504.3 calories, Carbohydrate 72.7 g, Cholesterol 76.2 mg, Fat 25 g, Protein 1.2 g, SaturatedFat 15.7 g, Sodium 147.9 mg, Sugar 58.1 g
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
CARAMEL CANDIES
These homemade caramel candies are a joy to make and give to loved ones. Try your hand at orange caramels, espresso caramels, and salted caramels, too.
Provided by Sarah Kieffer
Yield Makes 24 Large or 48 Small Caramels
Number Of Ingredients 7
Steps:
- Grease an 8 by 4-inch (20 by 10 cm) loaf pan and line it with a parchment sling so that the paper comes up all the sides and has about a 2-inch (5 cm) overhang on each side. Grease the parchment paper.
- In a large, heavy-bottom saucepan (the caramel will bubble up quite a bit once it starts cooking, so it's important to have a deep pan) over medium-high heat, combine the sugar, corn syrup, water, and salt, stirring very gently to combine while trying to avoid getting any sugar crystals on the sides of the pan. Cover and bring to a boil, until the sugar has melted and the mixture is clear, 3 to 5 minutes.
- Uncover and cook until the sugar has turned light golden and reaches 300ºF (150ºC) on an instant-read thermometer, 6 to 7 minutes. Turn the heat down to medium and cook until deep golden (340ºF or 170ºC), about 4 to 5 minutes more. Immediately remove the pan from the heat and add the heavy cream and butter (the cream will foam considerably, so be careful pouring it in).
- Return the pan to medium-high heat and cook until the caramel reaches the desired stage, stirring frequently, 4 to 7 minutes. For soft, melt-in-your mouth caramels, cook until 248ºF (120ºC), and for firmer caramels with a bit more chew, cook until 252ºF (122ºC). Stir in the vanilla off the heat. Let the caramel sit for 2 to 3 minutes, until the bubbles subside.
- Carefully pour the caramel into the prepared pan and gently tap the pan on the counter a few times to eliminate any air bubbles. Let the caramel cool completely, then transfer to the refrigerator and chill for 1 hour.
- Using the parchment overhang, lift the caramel out of the pan. Peel away the parchment paper and cut the caramel in half lengthwise, then cut each half into twelve 2-inch (5 cm) pieces, for 24 rectangular pieces. Candies can be left as rectangles, or cut again into squares, for a total of 48 pieces. Individually wrap each caramel in wax paper or cellophane, twisting the ends of the paper closed. The wrapped caramels can be stored in an airtight container at room temperature for up to 2 weeks.
CREAMY SOFT CARAMELS
Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.-Sharon Struthers, Belgrade, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 pounds.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
More about "classic caramel candies recipes"
CLASSIC CARAMELS – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 40 minsCategory DessertCalories 53 per serving
- Line an 8-inch square baking pan with aluminum foil, letting the foil extend over the edges. Spray the foil with nonstick baking spray.
- In a 3-quart deep-sided saucepan, combine the sugar and corn syrup. Cook over medium heat, stirring constantly with a heat-resistant spatula, until the mixture comes to a boil, 5 to 10 minutes. Brush around the inside of the pan at the point where the sugar syrup meets the sides of the pan with a damp pastry brush. Do this twice during the cooking process to prevent the sugar from crystallizing.
- Place a candy or deep-fry thermometer in the saucepan, increase the heat to medium-high, and cook the mixture, without stirring, until it registers 305°F (152°C), 12 to 15 minutes. (When checking the temperature with your candy thermometer, make sure you hold it straight up and down and that the bottom of the thermometer is in the mixture, not sitting on the bottom of the pan.)
MOM'S CARAMELS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (134)Total Time 2 hrs 10 minsServings 120Calories 90 per serving
- Measure the vanilla into a small container, and set it aside for later., Cut the butter into 1" chunks, to help it melt faster.
- Combine the cut-up butter, half & half, corn syrup, sugars, and salt in a heavy-bottom, 5- to 6-quart saucepan., Heat the mixture over medium-low heat until everything has melted, stirring constantly.
- Attach a candy thermometer to the side of the pan., Cook slowly, stirring constantly, until the mixture reaches 248°F, or until a small amount dropped in cold water forms a firm ball.
SOFT CARAMEL CANDY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine AmericanTotal Time 3 hrs 35 minsServings 48Calories 110 per serving
GRANDMA'S HOMEMADE CARAMELS - THESTAYATHOMECHEF.COM
From thestayathomechef.com
HOMEMADE CARAMELS | COOKIES AND CUPS
From cookiesandcups.com
HOMEMADE CARAMELS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CREAMY OLD FASHIONED CARAMEL CANDIES RECIPE - AN …
From anitalianinmykitchen.com
CARAMEL RECIPES - OLD FASHIONED, SAUCES, SALTED | TASTE OF HOME
From tasteofhome.com
CARAMEL CANDIES RECIPE (SOFT AND CHEWY) | KITCHN
From thekitchn.com
14 SARAH KIEFFER RECIPES FOR COOKIES, CAKES, AND MORNING BAKES
From epicurious.com
SOFT, BUTTERY HOMEMADE CARAMELS - MEANINGFUL EATS
From meaningfuleats.com
16 HOMEMADE CARAMEL CANDY RECIPES | TASTE OF HOME
SIX MINUTE CARAMELS IN 2023 | CANDY RECIPES, CHRISTMAS CANDY …
From pinterest.com
HOMEMADE VANILLA CARAMELS CANDY RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST HOMEMADE CARAMELS RECIPE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
58 HOMEMADE CHRISTMAS CANDY RECIPES FOR THE HOLIDAYS - TASTE …
From tasteofhome.com
BEST HOMEMADE CARAMEL {RECIPE} - KLEINWORTH & CO
From kleinworthco.com
EASY HOMEMADE CARAMELS - BELLY FULL
From bellyfull.net
HOW TO MAKE HOMEMADE CARAMEL (RECIPE INCLUDED)
From tasteofhome.com
18 BEST CARAMEL RECIPES - CREATIVE WAYS TO USE CARAMEL - THE …
From thepioneerwoman.com
You'll also love