Cranberry Caramels Recipes

Steps:

• In a small bowl, combine the cranberries, dates, pecans and 2 tablespoons sugar; set aside. , In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and remaining sugar. Stir in butter; set aside 1 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes. , Meanwhile, place the remaining flour in a small bowl. Stir in caramel topping until smooth; set aside. Sprinkle cranberry mixture over crust; drizzle with caramel mixture. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Steps:

• Butter a 9x5-inch loaf pan.
• Combine cranberries, sugar, corn syrup, and salt in a heavy, large saucepan; bring to a boil. Heat to 245 degrees F (118 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, 20 to 30 minutes.
• Gradually stir cream and butter into cranberry mixture, keeping the boil steady. Cook until 245 degrees F (118 degrees C) is reached again, 5 to 10 minutes. Pour mixture into the prepared loaf pan. Cool caramel in pan on a wire rack, about 1 hour. Remove caramel from pan, cut, and wrap individually or serve from pan.

Steps:

• Combine 2 cups flour (save the 1/3 cup for the caramel) and the next 4 ingredients.
• Stir in butter until crumbly.
• Reserve a cup of this mixture.
• Press remaining mixture into lightly greased 13x9" pan.
• Bake 350ºF for 15 minutes.
• Sprinkle with cranberries and pecans.
• Stir together caramel and 1/3 cup flour.
• Spoon over cranberries.
• Sprinkle with reserve 1 cup mixture.
• Bake 25 more minutes.

Steps:

• Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, cranberries, corn syrup, cream, salt and remaining butter. Cook and stir over medium heat until mixture comes to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

Steps:

• Preheat the oven to 315 degrees F.
• For the caramel: Pour the sugar into a medium-size, heavy-bottomed frying pan and place over medium-high heat. Make a dry caramel by letting the sugar cook until evenly dark golden brown, 3 to 5 minutes. Remember, the caramel will continue to cook in the oven, when baking the custard, so do not make it too dark or it will taste bitter. Occasionally stir the sugar with a wooden spoon to remove any lumps. When the caramel has reached the proper color, add water (it may splatter) to keep it from becoming too hard. Mix in the water and remove the caramel from the heat. Carefully pour the hot caramel into the bottom of a 2-quart mold. It may be necessary to tilt the mold from side to side so that the caramel completely covers the bottom.
• For the custard: Pour the milk and 1/2 cup of the sugar into a non-reactive 2-quart heavy-bottomed saucepan. While the milk is heating over medium-high heat, use a sharp paring knife to slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the bean with the knife. Place the skin and seeds in the heating milk. Scald the milk mixture by heating it until bubbles start to form around the edge of the pan. Remove from heat.
• Place the remaining sugar, the whole eggs, and egg yolks in a large mixing bowl and whisk until well incorporated. When you add sugar to eggs (especially to egg yolks), it is important to create an emulsion quickly or else a chemical reaction that produces heat will occur. If you do not whisk immediately, this heat will cook the egg yolks and cause lumps in the custard. Continue to whisk while slowly pouring the hot milk into the egg mixture and whisking until the mixture is smooth and homogenous in color. Try not to create air bubbles on the surface of the custard when you whisk, as these can form a crust on the baked custard. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and any overcooked eggs. Sprinkle the cranberries into the bottom of the mold. Then, pour the milk mixture into the mold and place in a roasting pan in the oven.
• Traditionally, custard is baked in a hot water bath to insulate it from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Use hot water from the tap and pour enough water into the roasting pan to reach halfway up the side of the mold. When baked correctly, the custard should tremble slightly when gently shaken. In a conventional oven, this should take about 1 hour. If you detect any liquid under the skin, the custard is underbaked. Put it back in the oven and shake it every 5 minutes until it is ready. If the custard begins to bubble during baking, reduce the oven temperature 25 degrees F (14 degrees C).
• Remove the mold from the oven and the water bath and place on a wire rack for 30 minutes. Refrigerate for 2 hours before serving; it will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
• To unmold the creme caramel: Carefully run a sharp paring knife around the inside of the mold to loosen the custard. Invert a flat plate over the creme caramel. Place 1 hand on either side, grasping both plate and mold, and flip them both so that the mold is on top. Gently lift off the mold. You may need to tap the bottom of the mold to release the custard. Sometimes I like to serve this dessert with whipped cream. Creme caramel will keep in the refrigerator, well wrapped in plastic wrap, for a couple of days.

Steps:

• Mix all ingredients in a medium mixing bowl.
• If you want it warm microwave on medium in 30 second increments, stirring until desired temperature.

Steps:

• In a food processor purée cranberries and transfer to a small bowl.
• In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and cool completely. Sauce may be made 4 days ahead and chilled, covered. Bring sauce to room temperature before serving.

Steps:

• In a small heavy-bottomed saucepan, combine 1/2 cup water with sugar and corn syrup. Place over high heat and cook, brushing down sides of pan with a wet pastry brush, until mixture is amber in color. Immediately remove from heat and slowly stir in cream. Let cool to room temperature before using.

Steps:

• Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
• Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
• Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.