Caramels Ii Recipes
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
SOFT CHEWY CARAMELS
One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. -Robert Sprenkle, Hurst, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
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
CARAMEL APPLE PIE II
Make and share this Caramel Apple Pie II recipe from Food.com.
Provided by Cheryl Thebeau-Blev
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine caramels and flour.
- Add apples, caramel topping and lemon juice; mix thoroughly.
- Pour into pie crust and top with pecans.
- Bake at 375 for 40-45 minute.
- (This is an open top pie, and has become as required on Thanksgiving as Pumpkin & Pecan pies) For deep dish pie, use the following: 15 caramels 1/2 cup flour (add more) 5 cup apples 1 cup caramel sauce 1 tbsp lemon juice 1/2 cup pecan pieces.
Nutrition Facts : Calories 321.6, Fat 13.6, SaturatedFat 2.6, Cholesterol 1.2, Sodium 243.8, Carbohydrate 49.5, Fiber 3, Sugar 13.5, Protein 3.7
CARAMELS II
Sugar, brown sugar, condensed milk and corn syrup are the ingredients in these caramels.
Provided by Sara
Categories Candy
Time 1h30m
Yield 117
Number Of Ingredients 4
Steps:
- Butter a 9x13 inch dish.
- In a heavy saucepan over medium heat, combine sugar, brown sugar, 1 cup condensed milk and corn syrup. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour in remaining milk. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into prepared pan. Let cool before cutting into 1 inch squares.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 8.7 g, Cholesterol 1.8 mg, Fat 0.5 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 9.5 mg, Sugar 6.6 g
CARAMELS II
Sugar, brown sugar, condensed milk and corn syrup are the ingredients in these caramels.
Provided by Sara
Categories Candy
Time 1h30m
Yield 117
Number Of Ingredients 4
Steps:
- Butter a 9x13 inch dish.
- In a heavy saucepan over medium heat, combine sugar, brown sugar, 1 cup condensed milk and corn syrup. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour in remaining milk. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into prepared pan. Let cool before cutting into 1 inch squares.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 8.7 g, Cholesterol 1.8 mg, Fat 0.5 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 9.5 mg, Sugar 6.6 g
CARAMELS II
Sugar, brown sugar, condensed milk and corn syrup are the ingredients in these caramels.
Provided by Sara
Categories Candy
Time 1h30m
Yield 117
Number Of Ingredients 4
Steps:
- Butter a 9x13 inch dish.
- In a heavy saucepan over medium heat, combine sugar, brown sugar, 1 cup condensed milk and corn syrup. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour in remaining milk. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into prepared pan. Let cool before cutting into 1 inch squares.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 8.7 g, Cholesterol 1.8 mg, Fat 0.5 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 9.5 mg, Sugar 6.6 g
OVERNIGHT CARAMEL FRENCH TOAST II
This recipe came from an old issue of Taste of Home. It is so delicious and great for company. You mix it up the night before and bake in the AM. Hope you enjoy it as much as my family does.
Provided by Margo59
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In small saucepan over med heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly.
- Remove from heat and pour into a greased 13 x 9 baking dish.
- Top with 6 slices of bread.
- Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread.
- Place remaining bread on top.
- Sprinkle with remaining cinnamon-sugar mixture; set aside.
- In a large bowl, beat egg, milk, vanilla and remaining cinnamon.
- Pour over bread.
- Cover and chill for 8 hours or overnight.
- Remove from frig 30 minutes before baking.
- Bake, uncovered, at 350* for 30-35 minutes.
- *Notethat cooking time does not reflect chill time.
Nutrition Facts : Calories 863.1, Fat 36.3, SaturatedFat 19.5, Cholesterol 391.1, Sodium 852.5, Carbohydrate 117.9, Fiber 2.1, Sugar 72.3, Protein 18.4
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