DANDY CARAMEL CANDIES
I've made these morsels almost every Christmas for the past 35 years. Everyone enjoys the chewy treats. -Marlen Pierce, Welch, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 9 dozen.
Number Of Ingredients 8
Steps:
- Butter a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugars, corn syrup, butter and cream. , Bring to a boil over medium-high heat, stirring constantly. Cook over medium heat until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in pecans and vanilla. Quickly spread into prepared pan. Cool., Cut into 1-in. squares. Place squares on waxed paper-lined baking sheets; chill thoroughly. Dip each candy into melted candy coating. Refrigerate until firm.
Nutrition Facts :
CARAMEL CANDIES
These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, 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 an 8x8 inch pan. Let cool before cutting.
Nutrition Facts : Calories 504.3 calories, Carbohydrate 72.7 g, Cholesterol 76.2 mg, Fat 25 g, Protein 1.2 g, SaturatedFat 15.7 g, Sodium 147.9 mg, Sugar 58.1 g
CARAMEL CANDY
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 6 to 7 dozen 1-inch cubes
Number Of Ingredients 8
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.
HARD CANDY
An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.
Provided by JUDITH SYNESAEL
Categories Desserts Candy Recipes
Time 45m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 32.2 g, Sodium 8.5 mg, Sugar 25.3 g
TURTLE CANDIES
I am a self-taught candy maker through trial and error. These turtles are a favorite of friends and family.-Carole Wiese, New Berlin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each. , For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set. , In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 11g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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