Molasses Caramels Recipes

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.

Steps:

• Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 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.
• Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
• Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.

Steps:

• Pre-heat oven to 250 deg.
• Place butter in a medium pot, on medium heat.
• While the butter's melting, pop the corn and put it in a large roasting pan. I used a disposable aluminum pan and a hot air popper (you won't need to butter the pan).
• Keep an eye on the butter and add the sugar, molasses, and salt to it as soon as its melted.
• Bring the candy to a boil and stir and cook it only till the sugar melts and the butter blends in entirely - just a couple minutes.
• Turn off the heat and stir the vanilla and peanuts into the candy.
• Quickly add the baking soda and stir untill it's well mixed. It foams to make a lighter, more delicate candy.
• Pour the candy over the popcorn and toss untill it's evenly coated.
• Put the popcorn in the oven for 1 hour, tossing every 15 or 20 minutes.
• Let it cool completely before breaking up and putting into an airtight container.
• I developed this recipe by hacking others because I couldn't find another to suit me. I made this for Christmas treats and it was INHALED, you'll find it tastes like Cracker Jack; that candy is made with molasses, not corn syrup, I got a box yersterday to compare.
• You can easily double this, but double the baking time too.

Steps:

• Combine molasses, 1/2 cup water, and sugar in a medium saucepan. Heat over medium-high, gently stirring, until sugar has dissolved. Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250 degrees on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely. Transfer to 6 seven-ounce jars. Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.

Steps:

• 1. Stir the brown sugar, molasses, butter and vinegar together. Boil them to the hard ball stage (drop forms a hard ball in ice cold water). Add the baking soda and stir rapidly. Turn the mixture at once into a buttered shallow pan 8" square. If desired, spread chopped nuts over the top. Cool the candy and break it into pieces for serving.

Steps:

• Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil.
• Bring sugar, water, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water. Boil without stirring until syrup registers 265°F (hard-ball stage) on a candy thermometer, about 10 minutes. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (hard-crack stage), 4 to 5 minutes. Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.)
• Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discard foil and break candy into pieces.