Easy Milk Caramels Recipes

CARAMELS

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.

EASY CARAMEL

Steps:

• Melt butter in a large pot on medium heat.
• Stir in sugar and corn syrup, mix well.
• Add about 1/5 of the can of evaporated milk, stir until it blends in with the mixture. Keep adding just 1/5 of the can at a time until it's all mixed. Continually stir the mixture making sure to scrape the bottom of the pot.
• Heat the caramel until 230-240°F while continuously stirring.
• Pour onto a greased cookie sheet with sides.
• Let it cool completely. Once fully cooled cut and wrap with wax paper.

EASY MILK CARAMELS

Steps:

• Heat the sugar with syrup in 1 cup of milk.
• Stir until dissolved.
• Then cook to 246-248 or firm ball stage.
• Stir occasionally, slowly adding the 2nd cup of milk.
• Repeat cooking process.
• Add remaining milk, butter & salt.
• Cook to 246-248 (until a ball in cold water is firm as desired for firmness in caramels). Remove from heat; add in the vanilla extract.
• Immediately pour into a buttered pan.
• Let cool before cutting into squares.

EASY CARAMEL SAUCE MADE WITH MILK

Steps:

• Gather the ingredients.
• Combine the sugar and water in a small saucepan. Put the saucepan over medium-high heat and cover the pan with a lid.
• Once the water has come to a rolling boil, remove the lid. Do not stir the caramel after this point. If your caramel is cooking unevenly, you can gently swirl the pot to even out the sauce.
• Cook the caramel until it is a golden-brown color. Once it is a dark amber, remove from the heat and slowly add the milk while whisking. Be careful: The milk can boil up quickly when it hits the hot caramel. The caramel can also separate because the temperature changed too quickly.
• Once the milk has been added, gently warm the mixture over medium heat. Whisk the mixture together and boil for 1 minute until the sauce thickens slightly. Add the salt and stir the mixture until it is well combined and liquid.
• Once the milk has combined with the sugar and becomes completely incorporated, turn off the heat. Add the butter and whisk to combine.
• Allow your caramel to cool before serving.

CHARLOTTE'S CARAMELS

Steps:

• Spray bottom and sides of a 9 by 11-inch baking pan with vegetable oil or rub with 1 tablespoon butter. In a small heavy saucepan, combine cream, evaporated milk, and sweetened condensed milk. Set aside to warm later.
• In a large, heavy saucepan, combine corn syrup, sugar, water, and salt. Over high heat, cook until sugar is dissolved, about 6 to 8 minutes, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals. Stop stirring, insert candy thermometer, reduce heat to medium and let come to a boil. Cook, without stirring, until temperature reaches 250 degrees F (hard-ball stage), about 45 to 60 minutes.
• Meanwhile, place cream and milk mixture over low heat and stir until warm. Do not boil.
• When sugar reaches 250 degrees F, stir in the warm cream and the pieces of butter. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm ball stage), 45 to 60 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand, uncovered, at room temperature for 12 to 24 hours without moving. This is the most difficult part, as you will want to eat it!
• To cut into candies, coat a cutting board or marble slab generously with vegetable oil spray. Unmold caramel by turning upside down onto oiled surface. Cut into 1-inch by 1 1/2-inch pieces with a very sharp, heavy knife. Wrap with precut waxed paper squares, twisting ends to seal. If you don't wrap them, the caramel pieces will stick together.

CREAMY SOFT CARAMELS

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.

CHEWY CARAMEL

Steps:

• In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. 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. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
• Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.