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
DARK CHOCOLATE-CARAMEL CAKE WITH GOLD-DUSTED CHESTNUTS
Provided by Dorie Greenspan
Categories Cake Milk/Cream Chocolate Bake Christmas Brandy Chestnut Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 29
Steps:
- For ganache:
- Combine milk chocolate and bittersweet chocolate in medium bowl. Stir sugar, 2 tablespoons water, and cinnamon stick in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes (time will vary depending on size of pan). Add cream and salt (mixture will bubble vigorously). Bring caramel to boil, whisking until smooth and caramel bits dissolve, about 1 minute. Discard cinnamon stick. Pour hot caramel over chocolate; stir until chocolate is melted and mixture is smooth. Let stand until completely cool, stirring occasionally, about 1 hour.
- Using electric mixer, beat butter in large bowl until fluffy. Beat in chocolate mixture in 4 additions. Cover and refrigerate ganache overnight.
- For cake:
- Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Line bottom of pan with parchment paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in 1 cup brown sugar, then egg yolks and vanilla extract. Beat in chestnut spread, then milk. Sift dry ingredients over and gently mix together. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining 1/4 cup brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.
- Transfer batter to pan. Bake cake until golden and tester inserted into center comes out clean, about 48 minutes. Cut around cake to loosen. Cool cake completely in pan on rack.
- For syrup:
- Stir brandy and brown sugar in small bowl until sugar dissolves.
- Turn cake out onto work surface. Peel off parchment. Using long serrated knife, cut cake horizontally into 3 equal layers. Place 1 cake layer, cut side up, on 8x8-inch cardboard square. Brush cake layer with half of brandy syrup. Spread with 1 cup ganache. Sprinkle with half of chopped chestnuts. Top with second cake layer, cut side up. Repeat with remaining brandy syrup, 1 cup ganache, and remaining chopped chestnuts. Top with remaining cake layer, cut side up. Spread remaining ganache over top and sides of cake. Place cake rack on sheet of foil; place assembled cake on rack. Chill while preparing glaze.
- For glaze:
- Bring cream, sugar, and 1/4 cup water to boil in heavy medium saucepan, stirring until sugar dissolves. Add chocolate and whisk until melted and glaze is smooth. Let cool until thick but still pourable, about 4 hours.
- Pour glaze atop cake, spreading evenly over sides. Chill until glaze sets.
- Brush 12 whole chestnuts with gold dust. Arrange chestnuts across top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at least 4 hours and up to 8 hours at room temperature.) Serve cake at room temperature.
- *Sweetened chestnut spread is flavored with vanilla. It is available at specialty foods stores amd at some well-stocked supermarkets during the holidays. You can also order it from Joie de Vivre (800-648-8854; frenchselections.com).
- **Whole chestnuts are sold in jars and in vacuum-packed pouches. Like the sweet chestnut spread, they are available at specialty foods stores and at some supermarkets during the holidays.
- ***Edible gold dust is available at many baking supply stores. You can order it from L'Epicerie (866-350-7575; lepicerie.com).
TRIED AND TRUE CARAMEL CANDY
My aunt Cathy has been making caramel candies for us for Christmas for 25 years. I have never tasted caramels as good as hers. They are always soft and creamy with a wonderful flavor. With this recipe you can make your caramel as soft or as hard as you want to. Because confection recipes are always easily affected by altitude, my aunt, who lives at a much lower elevation than me, suggested I use the drop test method instead of a candy thermometer for figuring out how hard or soft my caramel is going to turn out. I went along with her suggestion because, for one I didn't want to Spring for a candy thermometer, and also because the temperature I would need to cook it to would differ for me from what she would cook it to and so she couldn't tell me what that temperature would be. (She says she cooks it to approx. 248 degrees F). So, instead of going through the trouble of trial and error, I have always used the drop test method, and it has worked for me every time. I will explain this method for those who don't know it in the directions.
Provided by alice Dave
Categories Candy
Time 20m
Yield 50 pieces, 15 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a heavy saucepan and cook on medium-high flame.Stir consistently as the ingredients melt and combine.
- Let mixture come to a rolling boil and continue stirring consistently.
- Mixture will begin to thicken more and more the longer it is allowed to boil. Keep in mind that the caramel will firm up considerably when it is cooled.
- Cook to medium ball stage. Do the drop test to see how firm your caramel is.
- DROP TEST: Get a small bowl and fill it with ice water. Set it to the side of the stove and when you think your Caramel is firming up, take a spoonful and drop it in the ice water. Wait about thirty seconds so it has time to cool, then take the caramel out of the ice water and squish it between your fingers. If it isn't as firm as you want it, cook the caramel for a bit longer and then do another drop test. Keep doing this until it has reached the stage you want. See how easy and simple that was?.
- Remove caramel from heat and let cool for a while in the pan.
- When it is somewhat cooled, pour it out onto a greased counter, or onto parchment paper.Let cool to room temperature.
- Use a pizza cutter to cut strip off the caramel, then cut the strip into small pieces and wrap in pieces of wax or parchment paper. The softer the caramel, the more likely it is to stick to the wrapping. So if you like it really soft, I would suggest you use parchment paper instead of the wax.
- The best thing about this recipe is that it tastes good no matter how hard or soft you cook it. If you want a caramel syrup, then you boil it for a very short while. If you want a caramel toffee, the flavor will still be as wonderful. I hope you enjoy this recipe as much as I have over the years.
Nutrition Facts : Calories 204.6, Fat 12, SaturatedFat 7.5, Cholesterol 38, Sodium 60.5, Carbohydrate 25.6, Sugar 17.4, Protein 0.4
CARAMEL GOLD
If you love caramel candies, this recipe will be like heaven to you! It is soft and wonderful. I use it to make homemade turtles candy, but you can use it to make anything you want. It is EXCELLENT!! Note: I like to use a metal spatula to stir with so it helps keep it from burning.
Provided by michEgan
Categories Candy
Time 20m
Yield 12-15 squares
Number Of Ingredients 6
Steps:
- Melt butter in a heavy 3 quart sauce pan.
- Add sugar and salt.
- Stir thoroughly.
- Now stir in corn syrup.
- Mix well.
- Add sweetened condensed milk, stirring constantly.
- Cook and stir over medium heat and heat to firm ball stage (245 degrees), about 12 to 15 minutes.
- Remove from heat and add the vanilla.
- Pour into a 9x9x2 buttered pan; cool, cut into squares (or make turtles by arranging two pecan halves on a buttered sheet of waxed paper and spooning a little caramel on top of the pecans, let cool, then spooning a little melted milk chocolate on top).
- Enjoy when cooled.
Nutrition Facts : Calories 487.6, Fat 18.5, SaturatedFat 11.7, Cholesterol 52.7, Sodium 222.2, Carbohydrate 81.6, Sugar 67, Protein 3
GOLDEN CARAMELS
Provided by Food Network
Categories dessert
Time 6h30m
Yield Makes about 2 pounds
Number Of Ingredients 7
Steps:
- Line bottom and sides of a 9-inch square pan with parchment paper; set aside.
- Split the vanilla bean in half with a small paring knife, and scrape out the seeds; discard the pod. Add the seeds to the cream in a 1 1/2 quart saucepan; scald the cream and keep the saucepan near the stove so that if the cream cools too much when needed, you can reheat it briefly. In a deep, heavy-bottomed 4-quart saucepan over low heat, blend the corn syrup and the sugar, stirring occasionally until the mixture becomes more fluid and most of the sugar appears dissolved.
- Stop stirring, raise heat to medium-high, and gently boil until a candy thermometer registers 305 degrees F (hard crack stage), about 9 to 12 minutes.
- Add the butter and salt to the sugar mixture, stirring constantly. Pour in the warm vanilla-flavored cream in a slow but steady stream without letting the boiling stop (be careful-mixture foams up and is steamy). Lower heat to medium and continue to boil gently until the thermometer registers about 248 degrees F, stirring occasionally to prevent scorching, about 14 to 15 minutes.
- Let the candy stand about 3 minutes to allow bubbling to subside, then pour into the prepared pan without scraping the saucepan; allow to cool at least 5 hours.
- Invert onto a clean cutting board and cut into 1/2-inch-wide strips; then cut across the strips to form 1/2-inch squares. To apply a patch of gold leaf to each square, use a small artist's brush. With the brush, lift a tiny patch about the size of an oatmeal flake of gold leaf and deposit it on top of the caramels for decoration.
- Cut caramels tend to stick together and not hold their shape unless individually wrapped, so for easiest storage wrap the block of caramels in aluminum foil and cut off portions as needed. Store cut caramels in layers, separated by aluminum foil in an airtight metal or plastic container in a cool place for up to 3 weeks.
CARAMEL ORANGES
Steps:
- In a saucepan combine 1 cup sugar, 2 tablespoons water and 1 teaspoon lemon juice. Cook until caramel turns a golden amber, about 15 minutes. Pour caramel onto a greased baking sheet to cool. Break into shards. Peel oranges so that no pith remains. Run knife between membranes to release segments. Squeeze whatever juice remains in the membrane over orange segments. Sprinkle with 2 tablespoons Grand Marnier. Let macerate for 20 minutes. Spoon orange segments into glasses. Spoon remaining juice over segments. Garnish with caramel shards.
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GOLDEN CARAMELS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Reviews 3Category DessertCuisine AmericanTotal Time 50 mins
- Using the tip of a small paring knife, split the vanilla bean in half and scrape the seeds cream into a 1 1/2-quart saucepan and add the cream. Reserve the vanilla pod for another use or discard. Place the pan over medium heat just until a skin forms over the cream and bubbles begin to form at its edges, 1 to 2 minutes. Remove from the heat but keep the saucepan near the stove.
- In a deep, heavy-bottomed, 4-quart saucepan over low heat, blend the corn syrup and the sugar, stirring occasionally, until the mixture becomes rather fluid-like and most of the sugar appears to be dissolved, about 6 minutes. Stop stirring, increase the heat to medium-high, and gently boil until a candy thermometer registers 305°F (150°C), which is the hard-crack stage, 9 to 10 minutes.
- Add the butter and salt to the sugar mixture, stirring constantly. Pour in the warm vanilla-infused cream in a slow, steady stream without letting the boiling stop (be careful, as the mixture will foam up and is hot and steamy). Reduce the heat to medium and continue to boil gently until the thermometer registers about 248°F (120°C), stirring occasionally to prevent scorching, 14 to 17 minutes.
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