Caramel Cuts Recipes
CARAMEL CUTS
This is from an old Punahou Bulletin, courtesy of retired Food Services Director Tita Mowat Lyons. It's a blond brownie that brings back fond memories of Punahou School. Note: for a less cakey, more "fudgy" brownie, use 1 tsp. baking powder instead of 2 tsp.
Provided by Chilicat
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325F . Grease an 8 by 8-inch pan.
- Melt butter, add brown sugar and blend.
- Add eggs, vanilla, dry ingredients and nuts.
- Pour into greased pan and bake for 40 minutes.
Nutrition Facts : Calories 208.8, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.5, Sodium 112.9, Carbohydrate 36.2, Fiber 0.3, Sugar 26.8, Protein 2.1
PEANUT CARAMELS
This peanut caramel recipe features a sweet, chewy caramel packed with salty, crunchy peanuts. Betcha can't eat just one!
Provided by Elizabeth LaBau
Categories Cookies and Candy Dessert
Time 30m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 294 kcal, Carbohydrate 40 g, Cholesterol 17 mg, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, Sodium 129 mg, Sugar 37 g, Fat 15 g, ServingSize 9x9 pan caramels (16 servings), UnsaturatedFat 0 g
PUNAHOU SCHOOL CARAMEL CUTS
These easy to make, chewy blonde brownies are always a hit at the Punahou School cafeteria in Honolulu, Hawaii. Rumor has it that these were also a big favorite of Barrack Obama when he was going to school there.
Provided by LJ in San Francisco
Categories Dessert
Time 30m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Combine butter and sugar. Add other ingredients and mix well. Bake in greased 15 1/2 x 10 1/2 x 1 inch pan for 25 minutes. Cool and cut into bars.
Nutrition Facts : Calories 118.6, Fat 3.5, SaturatedFat 2.1, Cholesterol 22.2, Sodium 76, Carbohydrate 20.8, Fiber 0.2, Sugar 14.2, Protein 1.3
CLASSIC CARAMEL CANDIES
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h30m
Yield Makes approximately 120
Number Of Ingredients 7
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 have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!
Provided by Barbara
Categories Desserts Candy Recipes
Yield 60
Number Of Ingredients 7
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.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g
CARAMEL CUTS
Steps:
- Cream butter and sugar. Add eggs and mix well. Add vanilla and baking powder, and then add flour slowly. Bake in a greased 9x13 inch pan at 325 for about half an hour. Check with a toothpick in center. It will rise and fall before done and get a little cracked and wrinkly on the surface.
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