Reduced Fat Caramels Recipes

Steps:

• Preheat oven to 325.
• Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.
• Continue cooking 4 minutes or until golden.
• Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.
• Beat eggs and egg white in a medium bowl with a whisk.
• Stir in milk, vanilla, 2/3 cup sugar and salt.
• Divide mixture evenly amond prepared custard cups.
• Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.
• Bake at 325 for 50 minutes or until knife inserted in center comes out clean.
• Remove cups from pan.
• Cover and chill at least 4 hours.
• Loosen edges of custards with a knife or rubber spatula.
• Place a dessert plate, upside down, on top of each cup; invert onto plates.
• Drizzle any remaining carmelized syrup over custards.

Steps:

• In a heavy saucepan, combine sugar, syrup and 1 cup milk.
• Cook over medium heat, stirring constantly, until the sugar dissolves.
• Continue to cook, stirring occasionally, until the mixture reaches 246-248 degrees on a candy thermometer or makes a firm ball when a dropped into cool water.
• Slowly add second cup of milk and continue to cook to firm ball stage.
• Slowly add third cup of milk, butter and salt.
• Cook to firm ball stage and remove from heat.
• Immediately pour into buttered pan.
• Let cool completely before cutting to pieces with a sharp, wet knife.

Steps:

• Preheat oven to 350°F.
• In a heavy skillet cook sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir.
• Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.
• Immediately pour into an ungreased 9-inch round baking pan; tilting to coat bottom completely.
• In medium bowl, combine egg substitute and water; stir in condensed milk, vanilla and salt.
• Pour over caramelized sugar in pan.
• Set pan in a larger pan. Fill larger pan with 1-inch boiling water.
• Bake 50 minutes or until knife inserted near center comes out clean.
• Cool. Chill at least 2 hours.
• To serve, loosen side of flan with knife; invert onto serving plate with rim.

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.