Culinary In The Desert S Homemade Caramel Recipes

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BEST HOMEMADE CARAMEL RECIPE



Best Homemade Caramel RECIPE image

Best Homemade Caramel RECIPE is perfect for making caramel apples & all your favorite fall treats & desserts. It's incredibly easy & ready in about 30 min. It truly is THE BEST homemade caramel recipe around.

Provided by Gina Kleinworth

Categories     Dessert

Time 30m

Number Of Ingredients 5

2 cups packed brown sugar
14 ounces sweetened condensed milk
1 cup butter ((2 sticks))
1 cup light corn syrup
2 tsp. vanilla extract

Steps:

  • Line a 13x9 pan with foil and then spray it with cooking spray or an oil mister. Set aside.
  • In a 2qt heavy saucepan, combine brown sugar, sweetened condensed milk, butter, and corn syrup. Bring to a boil over medium heat.
  • Cook & stir until the candy thermometer reads 248 degrees (firm ball stage). This should take about 25-30 minutes depending on the BTU's of your stove. Don't turn the heat higher to rush the process.
  • Remove from heat and carefully stir in the vanilla extract.
  • Carefully pour the caramel into the prepared pan. Move quickly as it will firm up fast.
  • Let cool completely before pulling out of the pan by any overhanging foil. Cut into squares and wrap individually with parchment paper.

HOMEMADE SALTED CARAMEL RECIPE



Homemade Salted Caramel Recipe image

Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning.

Provided by Sally

Categories     Dessert

Time 20m

Number Of Ingredients 4

1 cup (200g) granulated sugar (make sure it's labeled "pure cane")*
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream, at room temperature
1 teaspoon salt

Steps:

  • Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
  • Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you're nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually- just keep whisking. Return to heat when it's combined again.)
  • After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
  • Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
  • Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See "What is the Texture of This Salted Caramel?" above.

CARAMEL CANDY



Caramel Candy image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 6 to 7 dozen 1-inch cubes

Number Of Ingredients 8

Nonstick cooking spray, for spraying the pan
1/2 cup (1 stick) butter, plus more for buttering the pan
1 cup light brown sugar
1 cup granulated sugar
1 cup dark corn syrup
2 cups (1 pint) heavy cream
2 cups chopped pecans
1 teaspoon vanilla extract

Steps:

  • Generously spray a 9-by-12-by-2-inch pan with cooking spray; line it with parchment and butter the top of the parchment.
  • In a large saucepan, mix the brown sugar, granulated sugar, corn syrup and 1 cup of the cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup cream into the mixture, stirring while it's boiling. Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244 degrees F. Remove the pan from the heat and add the butter, chopped pecans and vanilla. Pour the candy into the prepared pan. Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour.
  • Cut the candy into 1-inch squares. Cut waxed paper into 4-inch squares and wrap each piece of candy individually. Store in the refrigerator. Remove the candy from the fridge and allow it to soften slightly before serving.

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