Best Ever Caramels Recipes

BEST HOMEMADE CARAMEL RECIPE

Steps:

• Line a 13x9 pan with foil and then spray it with cooking spray or an oil mister. Set aside.
• In a 2qt heavy saucepan, combine brown sugar, sweetened condensed milk, butter, and corn syrup. Bring to a boil over medium heat.
• Cook & stir until the candy thermometer reads 248 degrees (firm ball stage). This should take about 25-30 minutes depending on the BTU's of your stove. Don't turn the heat higher to rush the process.
• Remove from heat and carefully stir in the vanilla extract.
• Carefully pour the caramel into the prepared pan. Move quickly as it will firm up fast.
• Let cool completely before pulling out of the pan by any overhanging foil. Cut into squares and wrap individually with parchment paper.

PEANUT CARAMELS

Steps:

• Gather the ingredients.
• Prepare a 9-by-9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• Combine the corn syrup, cream, milk, sugar, and salt in a medium saucepan over medium heat. Stir continuously until the sugar is melted and the mixture is smooth. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
• Insert a candy thermometer and bring the candy to a boil. Stirring occasionally, cook the caramel to 240 F (soft-ball stage).
• Once the candy has reached the proper temperature, remove it from the heat and immediately stir in the peanuts.
• Pour the candy into the prepared pan and smooth it into an even layer.
• Allow the mixture to set for at least 4 hours, or overnight.
• Once the caramel has set, cut it into small squares to serve.

CARAMELS

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.

THE BEST CARAMEL...EVER

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes. Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day. Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

CARAMELS I

Steps:

• Butter a 9x13 inch dish.
• In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
• When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

BEST EVER CARAMEL CANDY

Steps:

• Add soda to buttermilk in heavy iron skillet.
• Add corn syrup and sugar and mix thoroughly.
• Cook, stirring occasionally, until a soft ball forms in water.
• Set aside to cool.
• Add pecans, vanilla, salt and butter.
• Drop by teaspoon on waxed paper.