DIVINE CARAMEL SAUCE
Four ingredients and two steps is all you need to make this luscious caramel sauce that's ready in 45 minutes - perfect homemade dessert topping.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 45m
Yield 40
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.
- Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 25 mg, Sugar 10 g, TransFat 0 g
CRèME CARAMEL
Betty Crocker's Heart Healthy Cookbook shares a recipe! Try a heart-smart sweet treat that will appeal to your taste buds.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Heat 1/2 cup of the sugar in medium nonstick skillet over medium heat 7 to 10 minutes, stirring frequently with wooden spoon, until sugar is melted and a light caramel color (mixture will be very hot and could melt a plastic spoon). Immediately pour sugar mixture into round pan, 8x1 1/2 inches; tilt pan to coat bottom. Place on wire rack to cool.
- Mix remaining 1/2 cup sugar, milk, egg product, salt and vanilla in large bowl. Pour mixture over sugar mixture in pan. Place in rectangular pan, 13x9x2 inches. Pour very hot water into rectangular pan to within 1/2 inch of top of round pan.
- Bake 50 to 60 minutes or until knife inserted in center comes out clean. Remove round pan from pan of water. Cover; refrigerate until thoroughly chilled, about 3 hours or overnight. To unmold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit.
Nutrition Facts : Calories 150, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 31 g, TransFat 0 g
BETTY CROCKER CARAMELS
These are the best caramels that I have ever had!!! (They are soft caramels, not the hard, chewy kind!) This recipe is posted here so I don't misplace it!
Provided by Dwynnie
Categories Candy
Time 2h50m
Yield 64 candies
Number Of Ingredients 4
Steps:
- Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter.
- Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly.
- Cook about 35 minutes, stirring frequently, to just under (about 3 degrees)soft ball on a candy thermometer.
- For chewier caramels, cook until soft ball.
- Immediately pour/spread in baking dish.
- Cool completely, about 2 hours.
- Cut into 8 X 8 rows (or desired size), using kitchen scissors or sharp knife.
- Wrap individually in waxed paper or plastic wrap.
- Store wrapped candies in airtight container at room temperature.
Nutrition Facts : Calories 73.9, Fat 4.2, SaturatedFat 2.6, Cholesterol 14, Sodium 18, Carbohydrate 9.5, Sugar 7.3, Protein 0.2
CREAMY CHOCOLATE CARAMELS
Enjoy these creamy candies made using chocolate and nuts - perfect party dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 64
Number Of Ingredients 6
Steps:
- Grease bottom and sides of 8- or 9-inch square glass baking dish with butter. Spread nuts in pan. Heat remaining ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly.
- Cook over medium heat about 35 minutes, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread over nuts in pan. Cool completely, about 2 hours.
- Cut candy into 1-inch squares. Wrap individually in waxed paper or plastic wrap. (Use metallic plastic wrap for a candy shop finish.) Store wrapped candies in airtight container.
Nutrition Facts : Calories 85, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Caramel, Sodium 15 mg
OVEN CARAMEL CORN
Make and share this Oven Caramel Corn recipe from Food.com.
Provided by Crabbycakes
Categories Lunch/Snacks
Time 1h25m
Yield 15 cups
Number Of Ingredients 6
Steps:
- Heat oven to 200F.
- Divide popcorn between 2 ungreased rectangular pans, 13x9x2 inches.
- Heat brown sugar, butter, corn syrup and salt in a 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges.
- Cook 5 minutes, stirring occasionally; remove from heat.
- Stir in baking soda.
- Pour mixture over popcorn; stir until well coated.
- Bake 1 hour, stirring every 15 minutes.
Nutrition Facts : Calories 156.6, Fat 6.5, SaturatedFat 3.9, Cholesterol 16.3, Sodium 172.9, Carbohydrate 24.9, Fiber 1.2, Sugar 15.7, Protein 1.1
CARAMEL APPLE BARS
Do you have extra apples but don't feel like making a pie? Try this easy-to-make bar with layers of brown sugar and oats surrounding apples and melted caramel.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
- Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
- Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.
Nutrition Facts : Calories 145, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg
CARAMEL CANDY BARS
Bake an irresistible combination of caramel, chocolate and nuts into a sweet cookie bar!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 54
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches.
- Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth.
- Stir together flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter with fork until mixture is crumbly. Press half of the crumbly mixture in pan.
- Bake 10 minutes. Sprinkle chocolate chips and walnuts over baked layer. Drizzle with caramel mixture. Sprinkle with remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely. For 54 bars, cut into 9 rows by 6 rows.
Nutrition Facts : Calories 145, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 90 mg
CARAMEL CANDY BARS
Make and share this Caramel Candy Bars recipe from Food.com.
Provided by karla1
Categories Dessert
Time 40m
Yield 54 pieces, 54 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Grease 13 x 9" pan.
- Melt caramels and milk in a saucepan over medium heat.
- Mix flour, oats, brown sugar, baking soda and salt.
- Mix in beaten egg.
- Mix butter in with fork until mixture is crumbly.
- Pat 1/2 of the batter into the bottom of the pan to make bottom crust. Bake for 10 minutes.
- Pour chocolate chips and nuts over crust, drizzle caramel mixture over that.
- Crumble remaining batter over top and continue to bake 15- 20 minutes until lightly brown.
- Let cool for 5 minutes, with a knife go around the outside edge of the caramel candy bars to put a small space between the bar and the pan.
- After 30 minutes use a sharp knife to cut into small bite sized squares.
Nutrition Facts : Calories 126.9, Fat 5.3, SaturatedFat 3, Cholesterol 13.2, Sodium 97.2, Carbohydrate 19.3, Fiber 0.6, Sugar 12.5, Protein 1.6
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