Easy Homemade Caramels Recipes
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
EASY HOMEMADE CARAMELS
These caramels melt in your mouth,not overly sweet....This recipe came about because, I had 1/2 a can of evaporated milk leftover from another recipe and I wanted to use it up,you may double recipe for a whole can..
Provided by Potluck
Categories Candy
Time 30m
Yield 1 1/4 pounds, 100 serving(s)
Number Of Ingredients 6
Steps:
- In heavy saucepan melt butter.
- Add brown sugar and salt, stir in corn syrup. Mix well.
- Stirring constantly add milk gradually.
- Stir over medium heat until candy reaches soft ball stage--242°F.
- Remove from heat,add vanilla.
- Pour into buttered 8x8-inch dish.
- Cool for 4-6 hours.
- Cut into small squares and wrap in wax paper.
- Note:It took approximately 25 minutes of stirring and cooking to reach soft ball stage. Also I refrigerated the candy.
Nutrition Facts : Calories 24.6, Fat 1.1, SaturatedFat 0.7, Cholesterol 2.9, Sodium 13.3, Carbohydrate 3.9, Sugar 2.8, Protein 0.1
OH-SO-EASY CARAMEL SAUCE
This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.
Provided by BARB MAXWELL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g
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- Note: making caramel is something that needs your undivided attention. Make sure you have all your ingredients gathered before starting and that you are not distracted. Leaving the caramel alone at any point can cause it to burn.
- Place sugar in a heavy-bottomed medium saucepan. Make sure the sides of the pot come up a little bit (that it’s not a shallow pan) because it will boil up when you add the cream later.
- Place the pan over medium-low heat. Cook stirring often but being careful not to spread the sugar up the sides of the pan too much. The sugar will form clumps then melt into a light amber liquid. Keep stirring until the lumps have all become liquid. This will take about 7-12 minutes, depending on your pot and the heat of your stove. DO NOT LEAVE THE SUGAR ALONE, it will burn fast.
- As soon as the lumps are dissolved, add the butter and stir until it’s melted. Add half of the heavy whipping cream, stir, then add the rest. It will bubble up as you add it to the mixture. Turn off the heat and then stir in the vanilla and salt. Stir until smooth. At this point, add up to an additional 1/2 teaspoon salt (to taste) for salted caramel.
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- Line an 8x8-inch pan with parchment paper, with a slight overhang (for easy removal later.) Butter the parchment paper well. (If you don't have parchment paper you can generously butter the pan.)
- Add the butter, sugar, corn syrup, and salt to a medium heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
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