Cream Caramel Recipes Recipe Box Recipe For Potato

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CARAMELS I



Caramels I image

I got this from a co-worker about 12 years ago. These are the best melt in your mouth caramels I have ever had, and I always have to make them for Christmas.

Provided by JUDI K.

Categories     Desserts     Candy Recipes

Time 1h30m

Yield 117

Number Of Ingredients 5

2 cups white sugar
1 ½ cups corn syrup
2 cups heavy cream
1 cup butter
1 teaspoon vanilla extract

Steps:

  • Butter a 9x13 inch dish.
  • In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
  • When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 6.8 g, Cholesterol 9.7 mg, Fat 3.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 15.3 mg, Sugar 4.6 g

CARAMEL-FROSTED POTATO CAKE



Caramel-Frosted Potato Cake image

I am 90 years old and have been baking this cake very Christmas for 65 years! My sister-in-law gave me the recipe in 1941 and it has been in demand since. My grandchildren have never been able to figure out why it's called a potato cake since it doesn't taste like potatoes.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 17

3/4 cup butter, softened
2 cups sugar
4 eggs, separated
1 cup mashed potatoes (without added milk and butter)
2 ounces German sweet chocolate, melted
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 cup whole milk
1 cup chopped walnuts
FROSTING:
1/4 cup butter
1/2 cup packed brown sugar
1-1/4 cups confectioners' sugar
1/4 teaspoon vanilla extract
2 to 4 tablespoons whole milk

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, potatoes and chocolate. Combine the flour, baking soda, nutmeg and cloves; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in walnuts., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 55-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, in a small saucepan, melt butter. Add brown sugar; cook and stir over low heat for 2 minutes. Remove from the heat; cool for 3 minutes. Stir in the confectioners' sugar, vanilla and enough milk to achieve a thick pouring consistency. Pour over cake.

Nutrition Facts : Calories 415 calories, Fat 19g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 300mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 1g fiber), Protein 6g protein.

CHEF JOHN'S CREME CARAMEL



Chef John's Creme Caramel image

Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h35m

Yield 4

Number Of Ingredients 10

cooking spray
½ cup (scant) white sugar
1 large egg
3 large egg yolks
¼ teaspoon salt
¼ cup white sugar
½ cup creme fraiche
½ cup whole milk
1 teaspoon vanilla extract
½ teaspoon orange cognac (such as Grand Marnier®)

Steps:

  • Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
  • Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
  • Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
  • Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
  • Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
  • Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
  • Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
  • Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
  • Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
  • To unmold, cover ramekin with a small plate, then invert. Chill before serving.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g

CREAMED POTATOES



Creamed Potatoes image

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

CREME CARAMEL



Creme Caramel image

These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

1 1/2 cups sugar, divided
3 cups whole milk
2 large eggs plus 3 large egg yolks
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
  • In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
  • Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
  • With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

EASY CARAMEL CAKE



Easy Caramel Cake image

This easy caramel cake starts with a box of white cake mix and jarred caramel sauce but no one would know it! This quick caramel cake turns out so moist and flavorful and the caramel icing is dreamy! Learn our cake mix hacks for how to make a box cake taste homemade.

Provided by Beth

Categories     Dessert

Time 1h45m

Number Of Ingredients 13

1 box white cake mix (15.25 oz)
1/3 cup granulated sugar
1 cup all purpose flour
3/4 tsp salt
4 large eggs
1 cup milk
1/2 cup buttermilk
1 cup sour cream
1/2 cup jarred caramel sauce (divided in half)
2 sticks unsalted butter (1 cup )
3/4 cup brown sugar
1/4 cup heavy cream
3 cups powdered sugar

Steps:

  • Preheat the oven to 350º F.
  • In a large mixing bowl combine the cake mix, sugar, flour, and salt. Add in the eggs, milk, buttermilk, and sour cream, beat with an electric mixer until combined, about 1 minute. Add 1/4 cup of the caramel sauce, mix into the batter.
  • Spray a 9x13 inch pan with non-stick cooking spray. Pour the batter into the pan. Drizzle the remaining 1/4 cup caramel on top of the batter and use a knife to swirl the caramel into the batter.
  • Bake for 36-39 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely before adding frosting.
  • In a small-medium sized pot over medium heat on the stove, melt the butter and brown sugar. Stir frequently until melted. Allow the mixture to come to a simmer.
  • Once simmering, add in the heavy cream, stir and allow the mixture to return to a simmer.
  • Once it simmers again, remove it from the heat and immediately whisk in the powdered sugar, one cup at a time. It's okay if there are a few powered sugar lumps.
  • Immediately pour the caramel icing over the cooled cake (the icing will set quickly so be sure to move fast) and spread into a even layer. Allow the icing to set and cool before serving.

Nutrition Facts : Calories 386 kcal, Carbohydrate 60 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 73 mg, Sodium 326 mg, Fiber 1 g, Sugar 41 g, UnsaturatedFat 5 g, ServingSize 1 serving

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