HOMEMADE CARAMELS
Homemade caramels.
Provided by Linda Rogers
Categories Desserts Candy Recipes
Time 2h20m
Yield 64
Number Of Ingredients 4
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.
Nutrition Facts : Calories 53.1 calories, Carbohydrate 8.7 g, Cholesterol 5.9 mg, Fat 2 g, Protein 0.5 g, SaturatedFat 1.2 g, Sodium 18.6 mg, Sugar 8.7 g
CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
- In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
- Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
- With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
CHEWY CARAMEL
Rich, chewy caramel to individually wrap or use in candy making.
Provided by HARSHMA
Categories Desserts Candy Recipes
Time 40m
Yield 32
Number Of Ingredients 6
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.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 28.5 g, Cholesterol 19.4 mg, Fat 6.8 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 66.8 mg, Sugar 23.2 g
EASY MILK CARAMELS
Make and share this EASY Milk Caramels recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 40m
Yield 1 pan
Number Of Ingredients 6
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.
MILK CARAMEL
Making homemade caramel couldn't be easier with this recipe. Simmer a can of condensed milk until it's reduced by half and turned to a golden brown hue. The result is a rich, caramelized cream similar to dulce de leche. Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 1
Steps:
- Cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.
- Remove from heat, and beat with a wooden spoon until cool.
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.
Nutrition Facts : Calories 117 kcal, Carbohydrate 26 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 48 mg, Sugar 26 g, Fat 2 g, ServingSize 1 cup (8 servings), UnsaturatedFat 0 g
OLD FASHIONED EVAPORATED MILK CARAMELS
Make and share this Old Fashioned Evaporated Milk Caramels recipe from Food.com.
Provided by Kimke
Categories Candy
Time 35m
Yield 2 1/2 pounds
Number Of Ingredients 7
Steps:
- Boil sugar,salt and corn syrup to 245 degrees.
- Stir occasionally.
- Add butter and evaporated milk so gradually that the mixture does not stop boiling.
- STIR CONSTANTLY!
- Cook rapidly to 240 degrees, being careful not to scorch.
- Add vanilla and nuts.
- Pour into greased pan.
- Cool before cutting.
- Cut with heavy,sharp knife with saw-life motion.
Nutrition Facts : Calories 2293, Fat 84, SaturatedFat 35.3, Cholesterol 156.1, Sodium 877, Carbohydrate 396, Fiber 4.2, Sugar 234.9, Protein 18.1
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- Making Caramel From Condensed Milk In The Microwave. Watch the video above for step-by-step instructions. Using a microwave is undoubtedly the fastest way to make mellow and sweet toffee-like caramel, but there are some important things to keep in mind in the pursuit of a quick Dulce de leche.
- Using An Oven. Using an oven is another method that doesn’t require you to cook the condensed milk in a can, though again, like a microwave, you are more likely to get a slightly drier and less smooth consistency than with the other recipes.
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