Fat Free Soft Caramels Recipes

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FAT FREE SOFT CARAMELS



Fat Free Soft Caramels image

Make and share this Fat Free Soft Caramels recipe from Food.com.

Provided by Ceezie

Categories     Candy

Time 45m

Yield 38 serving(s)

Number Of Ingredients 5

1 1/4 cups packed light brown sugar
1 cup light corn syrup
2 tablespoons dry butter flavoring (molly mcbutter)
1 (14 ounce) can fat-free sweetened condensed milk
1/2 teaspoon real vanilla extract

Steps:

  • Lightly spray an 8 x 8-inch pan with non stick butter or regular cooking spray and set aside.
  • In a medium sized heavy bottomed sauce pan combine sugar with corn syrup, butter flavoring and condensed milk. Stir mixture over low heat until sugar has dissolved. Increase heat to medium and continue to cook stirring frequently until mixture reaches 234 to 238 degrees on candy thermometer. (soft ball stage) Remove from heat and stir in vanilla and pour immediately into prepared pan.
  • Cool to lukewarm and mark in 1-inch squares using a knife sprayed with cooking spray.
  • Spray a teaspoon lightly with cooking spray and scoop 1 heaping teaspoon of caramel onto a 4 x 5-inch square of waxed candy papers. Roll paper jellyroll fashion and twist ends to seal. Store in a cool dark place for several weeks.

Nutrition Facts : Calories 53, Sodium 7.6, Carbohydrate 14, Sugar 9.4

SOFT CHEWY CARAMELS



Soft Chewy Caramels image

One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. -Robert Sprenkle, Hurst, Texas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2-1/2 pounds.

Number Of Ingredients 4

1 tablespoon plus 1 cup butter, divided
2-1/4 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup dark corn syrup

Steps:

  • Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

CREAMY SOFT CARAMELS



Creamy Soft Caramels image

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

1 teaspoon plus 1 cup butter, divided
1-1/4 cups packed brown sugar
1 cup sugar
Dash salt
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

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

CARAMELS



Caramels image

I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!

Provided by Barbara

Categories     Desserts     Candy Recipes

Yield 60

Number Of Ingredients 7

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 ¼ teaspoons vanilla extract

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.

Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g

SOFT CARAMELS



Soft Caramels image

These caramels are so good that we gave them away as Christmas gifts each year for about 5 years in a row and have been harassed ever since for not taking the time to make them as often. This recipe came from a very old Ball (as in Ball Canning Jars and Lids) cookbook my mom had, but I have added MANY tips to help you be successful right out of the gates. Very rich and yummy.

Provided by BitbeStitch

Categories     Candy

Time 3h

Yield 3 large cookie sheets full

Number Of Ingredients 6

6 cups sugar
6 cups light corn syrup
2 quarts heavy whipping cream
1 teaspoon salt
1 quart chopped nuts (optional)
dipping chocolate (optional)

Steps:

  • Heat sugar, syrup, & salt to boil in a VERY large stew pot (non-stick pot with no flaking is best). Please note that if you plan on doubling this recipe, you need to use a commercial size stew pot because the ingredients double in size as the temperature rises. Add cream VERY slowly. Cook stirring almost constantly to 239°F (or until you get just to the point where a little drizzle of cooled caramel gently rubbed between 2 fingers forms into a ball). This takes approximately 3-5 hours. Let cool a few minutes to help prevent sticking to the cookie sheets. Add nuts now if desired. Pour onto 3-4 buttered cookie sheets (cookie sheets should be buttered lightly so as not to end up with greasy caramels). Once cooled completely, flip cookie sheets over to release sheets of caramel (you may have to use a metal spatula to pull the sheet of caramel out of the cookie sheet). Use pizza cutter (if you have cooked them perfectly) or scissors (if you have slightly overcooked them to a stick-to-your-teeth texture) to cut into bite-size pieces. Each piece can now be dipped in chocolate or wrapped "as is" in small squares of wax paper (or candy wrappers).
  • Note: This recipe also works great for caramel sauce -- just don't quite heat it to 239°F Hard toffee candies can be made if you heat it above 239°F Therefore, even if you mess up on your attempts to make SOFT caramels, you have SOMETHING left over for your efforts.

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