CARAMEL HEAVENLIES
Before I cut these bars into triangles, I usually trim the edges so all the cookies look the same. My husband and daughter love this part because they get to eat the "scraps." -Dawn Burns, Lake St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows., In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat; stir in vanilla., Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned,14-16 minutes. Cool completely in pan on a wire rack., Using foil, lift cookies out of pan. Cut into triangles; discard foil.
Nutrition Facts : Calories 110 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 68mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
HEAVENLY CARAMELS
I remember the day that Karen Bennion and Lynn McRae brought these into the composing room at NAC in Salt Lake City (way back in the late 70's). They were so good and better than any caramel I had ever tasted. I was grateful for the recipe that they simply recited to me. They had gotten together over the weekend and dreamed this...
Provided by Marcia McCance
Categories Candies
Number Of Ingredients 4
Steps:
- 1. Melt the butter in a heavy sauce pan then add the sugar and milk and bring to slow boil
- 2. Cook until it reaches the Firm-Ball Stage using a candy thermometer -- 245°F to 250°F (about 20 to 25 minutes)
- 3. Stir in the nuts, and pour on to cookie sheet
- 4. Let air cool, cut, and enjoy
- 5. Wouldn't these be excellent covered in chocolate? Yummmy
OLD-FASHIONED CARAMELS
Before I was married, my future father-in-law would fix these creamy caramels at Christmas and send me some. The recipe has been in my husband's family for decades...so, when we got married, I learned to make them, too.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 pounds.
Number Of Ingredients 6
Steps:
- Line an 11x7-in. pan with foil; grease with 1 tablespoon butter and set aside. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly; boil gently for 4 minutes without stirring. , Remove from the heat; stir in cream. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat; stir in vanilla and pecans if desired. Pour into prepared pan; cool. Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-in. squares.
Nutrition Facts :
HEAVENLY CARAMELS
These caramels are the best I have had yet... You MUST watch your candy thermometer closly and STIR pretty much the entire time... It takes a while, but well worth the wait... GREAT christmas gifts...
Provided by Megan Krape
Categories Candy
Time 1h
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 x 13 inch pan. or- I use Parchment paper VERY lightly greased -- and even then, i wipe it off with a napkin so it is just barly covered.
- In a LARGE pot (because it tripples in size ladies) combine 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 ABOUT 242-250 degrees. ***If you want the kind of caramel that is really soft and stringy when you bite into it, cook closer to 242. If you want chewier caramel yet they are still beautifully soft, cook closer to 250*** This usually takes around 40-50 minutes, and cook on a medium heat -- It will not burn this way- it my be necessary to turn it up at about 220 -- It seems to sit at that temp if you dont increase the heat. But you must stand and stir constantly at that point so it doesnt burn.
- Remove from heat.
- Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares USING A PLASTIC KNIFE and wrap them in wax paper for storage. The plastic knife is a God-send -- Slides right through.
Nutrition Facts : Calories 115.5, Fat 6.3, SaturatedFat 4, Cholesterol 20.2, Sodium 32.2, Carbohydrate 15.1, Sugar 11.8, Protein 0.5
PECAN CARAMELS
I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! -Patsy Howell, Peru, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 12mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
More about "heavenly caramels recipes"
HEAVENLY CARAMEL PIE RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (52)Category DessertServings 10Total Time 2 hrs 45 mins
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
- In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust.
- In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended. Fold in whipped topping just until blended (do not overmix). Spoon cream cheese mixture into pie crust. Refrigerate at least 2 hours until set.
- Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie.
CARAMEL HEAVENLIES - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.5/5 (10)Category DessertCuisine AmericanTotal Time 20 mins
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly spray with cooking spray. Arrange graham crackers in a single layer in the prepared pan; If your pan isn't quite those dimensions you may need to break graham crackers to fit. Sprinkle with marshmallows in an even layer.
- In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted, about 2 -3 minutes. Remove from heat; stir in vanilla and 1/4 teaspon salt if using unsalted butter.
- Spoon butter mixture over marshmallows and graham crackers making sure to get some on all of the graham crackers. Sprinkle with almonds and coconut. Bake 10-14 minutes (mine only took 10) or until the marshmallows and coconut are golden brown. Be careful! You want them cooked enough that the bars caramelize and aren't sticky but not too much so that the top starts burning.
- Let them cool. Using foil, lift cookies out of pan. Cut into small triangles; trimming the edges if necessary.
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#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #low-protein #desserts #candy #dietary #low-sodium #low-in-something #number-of-servings
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