Homemadecaramels Recipes

CARAMELS I

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.

HOMEMADE CARAMELS

Steps:

• In a medium saucepan combine brown sugar, sugar, condensed milk and butter. Heat 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. Cool until firm and cut into squares.

PEANUT CARAMELS

Steps:

• Gather the ingredients.
• Prepare a 9-by-9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• Combine the corn syrup, cream, milk, sugar, and salt in a medium saucepan over medium heat. Stir continuously until the sugar is melted and the mixture is smooth. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
• Insert a candy thermometer and bring the candy to a boil. Stirring occasionally, cook the caramel to 240 F (soft-ball stage).
• Once the candy has reached the proper temperature, remove it from the heat and immediately stir in the peanuts.
• Pour the candy into the prepared pan and smooth it into an even layer.
• Allow the mixture to set for at least 4 hours, or overnight.
• Once the caramel has set, cut it into small squares to serve.

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.

HOMEMADE CARAMELS

Steps:

• Melt butter; add brown sugar and salt, mixing well.
• Stir in corn syrup.
• Gradually add milk, stirring constantly.
• Cook and stir over medium heat until candy reaches firm ball stage (245 degrees).
• This will take 12-15 minutes.
• Remove from heat and stir in vanilla.
• Pour into greased 9x13 pan.
• Let cool.
• Cut into 48 pieces with a sharp knife.

CREAMY CARAMELS

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.