CREAMY CARAMELS
I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions-and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. -Marcie Wolfe, Williamsburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 pounds.
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring., Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla., Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CREME CARAMEL
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
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.
CARAMELS I
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
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
CRèME CARAMEL
A perfect balance of lightness and indulgence - once you've mastered making caramel with our step by step guide this favourite is surprisingly easy to make
Provided by Mary Cadogan
Categories Dessert, Dinner, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
- Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
- Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
- Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
- Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
- Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
- Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
- To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.
Nutrition Facts : Calories 267 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 46 grams sugar, Protein 8 grams protein, Sodium 0.21 milligram of sodium
CHEF JOHN'S CREME CARAMEL
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
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
CREAMY CARAMELS
This is a recipe that me and my husband make every christmas and give these away as gifts. Everybody now eagerly awaits their caramels.
Provided by nnreq
Categories Candy
Time 40m
Yield 72 caramels
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan.
- Add sugar and salt.
- Blend in corn syrup and milk, stirring constantly.
- Cook and stir over medium heat to 245 degrees on candy thermometer.
- Remove from heat and stir in vanilla.
- Pour into greased 9 inch square pan.
- Cool thoroughly.
- Cut into small squares and wrap in waxed paper.
CREME CARAMEL
Steps:
- Preheat the oven to 325 degrees F.
- Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
- In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
- Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
- To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
VANILLA CREAM CARAMELS
Make and share this Vanilla Cream Caramels recipe from Food.com.
Provided by looneytunesfan
Categories Candy
Time 30m
Yield 1 8x8 pan
Number Of Ingredients 5
Steps:
- Line an 8-inch square pan with foil and coat with vegetable oil.
- In a 3 quart, heavy bottomed saucepan, combine the cream, sugar, vanilla and honey.
- Place over medium heat and stir until the sugar is dissolved.
- Wash down the sides of the pan with a pastry brush dipped in water to get rid of any lurking sugar particles.
- Increase heat and bring the mixture to a boil.
- Boil it until a candy thermometer registers 250, stirring frequently.
- Remove from heat.
- Fish out the vanilla bean with a fork, and stir in the butter.
- Pour the mixture into the prepared pan.
- DO NOT scrape the bottom of the pot.
- This will ruin the texture of your caramel, as the stuff sticking to the bottom tends to overcook a bit.
- Let caramel cool completely at room temperature before disturbing.
- leave it at least 3 hours or overnight.
- Coat a cutting board and chef's knife with oil.
- Lift out the caramel (on the foil), and invert it onto the board.
- Cut into squares.
- They will keep approximately 2 weeks before they start to go grainy.
Nutrition Facts : Calories 3041.3, Fat 166.6, SaturatedFat 104.1, Cholesterol 580.7, Sodium 385.6, Carbohydrate 402.9, Fiber 0.2, Sugar 392.9, Protein 8
CARAMEL CREAM
Use this cream to fill our Yule Logs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups (enough for 2 yule logs)
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. Heat sugar and water in a medium saucepan over medium-high heat until mixture boils and sugar dissolves, washing down sides of pan often with a wet pastry brush to prevent crystals from forming. Reduce heat to medium, and cook until sugar turns dark amber, 5 to 7 minutes more. Immediately remove from heat, and carefully whisk in 1 cup cream. Return to medium heat, and cook until sugar melts completely and mixture boils.
- Remove from heat, and pour into a bowl set in ice-water bath. Let caramel cool, stirring often, for 10 minutes. Stir in creme fraiche, vanilla, and salt. Cover and refrigerate at least 2 hours or up to 5 days.
- Just before using, beat remaining 1 cup cream until stiff peaks form. Gently fold into caramel sauce, using a rubber spatula, until incorporated. Whisk to thicken, about 1 minute.
CREAMY SOFT CARAMELS
Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.-Sharon Struthers, Belgrade, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk. , Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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- In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany). Divide among six 125 ml (1 / 2 cup) capacity ramekins. Allow to cool.
- Add the sugar and vanilla extract to the hot milk. Stir until the sugar has dissolved. In a bowl, beat the eggs. Whisk in the hot liquid. Pour into the ramekins.
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5/5 (12)Total Time 8 hrs 55 minsCategory Sweets & TreatsCalories 67 per serving
- Line a 9x9-inch pan with a parchment paper sling. It helps to spray the pan with a little cooking spray first to help the parchment paper stick in place.
- In a large, heavy bottomed pot that is at least 4-quart capacity, combine the sugar, corn syrup, butter, salt, and 1 cup of the cream. Slowly heat over medium heat, stirring constantly with a wooden spoon or heat resistant spatula, until the butter is melted and the mixture comes to a boil.
- Heat the remaining cream in a bowl in the microwave for 1-2 minutes until hot. Slowly pour the cream into the caramel mixture, stirring constantly until combined.
- Continue to cook over medium heat, stirring frequently, until the caramel reaches 240-245 degrees F on a candy thermometer. This can take quite a while! You can also test the caramel by dropping a spoonful in a bowl of cold water and shaping it into a ball. If it is pliable and soft but holds it's shape, then it is ready.
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