Caramelized Simple Syrup Recipes

CARAMEL SYRUP

Caramel Syrup image

The recipe for this delicious caramel syrup, which is a great addition to caramel cake, is courtesy of Dr. Maya Angelou and can be found in her new cookbook, "Hallelujah."

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes enough for one 8-inch cake

Number Of Ingredients 1

Ingredients

1 cup sugar

Steps:

Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.

CLASSIC CARAMEL CORN

Classic Caramel Corn image

Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.

Provided by Karo Corn Syrup

Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

Mazola Pure® Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
½ cup Karo® Light OR Dark Corn Syrup
½ cup butter OR margarine
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract

Steps:

Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
Pour syrup over warm popcorn, stirring to coat evenly.
Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
Cool; break apart. Store in tightly covered container.

Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g

CARAMELIZED SIMPLE SYRUP

Caramelized Simple Syrup image

This is form farm journal's country cookbook. It Is very easy has a lot of uses including a kahlua I came up with last night and will be posting soon!

Provided by RendaMan

Categories Candy

Time 6m

Yield 1 1/3 cups, 6 serving(s)

Number Of Ingredients 2

Ingredients

2 cups sugar
1 cup boiling water

Steps:

Pour sugar in a heavy skillet that heats uniformly.
Melt over low heat, stirring constantly to pervent scorching.
When the sugar becomes a clear brown syrup, remove from heat.
Stir in boiling water, slowly so it doesn't spatter.(Watch out for the HOT steam).
Return to low heat and stir until syrup is smooth again.
Cool and pour in to a clean pint jar, cover tightly. Keeps at room temperature for 6 to 8 weeks.

Nutrition Facts : Calories 258, Sodium 0.8, Carbohydrate 66.7, Sugar 66.6

APPLE CARAMEL SYRUP

Apple Caramel Syrup image

I overcooked my apples and I saw in a grocery store Apple Caramel Syrup and thought I could do this and tried it. I have a baking apple tree and so they are tart apples. I was just trying something new and different. Can use as Ice Cream Topping or Pancake/Waffle Syrup.

Provided by Mammabear

Categories Frozen Desserts

Time 30m

Yield 4 pints plus maybe a little more., 10-20 serving(s)

Number Of Ingredients 4

Ingredients

4 cups apples (with juice)
3 cups sugar
1/2 cup Karo syrup
1/4-1/2 cup Mrs Richardson's caramel topping (I am sure a person could use reg. caramels and melt them in the kettle while cooking too)

Steps:

I happened to over cook my apples after I peeled and cored them so they were to soft to even try to get them out and drain them.
(I had a canner full of apples.) So I mashed them with the juice, (left some lumps) and came up with this recipe.
You can use it as Ice cream Topping, or Pancake/waffle syrup.
I put the apple mixture in a kettle and heated.
I added the sugar, Karo Syrup,& Mrs.
Richards Caramel Topping and brought to a boil for a couple minutes and put into pint jars and process them for 30 minutes to make sure they sealed.

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