Old Fashioned Evaporated Milk Caramels Recipes

OLD-FASHIONED CARAMELS

Steps:

• Line an 11x7-in. pan with foil; grease with 1 tablespoon butter and set aside. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly; boil gently for 4 minutes without stirring. , Remove from the heat; stir in cream. 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 and pecans if desired. Pour into prepared pan; cool. Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-in. squares.

OLD FASHIONED CARAMEL CAKE

Steps:

• Beat 1 cup butter at medium speed of an electric mixer until it is creamy; gradually add 2 cups sugar, beating well. Add the eggs, one at a time, beating after each addition.
• In a separate bowl, combine the flour, baking soda, and coca; Stir well. Then add to the butter mixture, alternating with the buttermilk and water, beginning and ending with the flour mixture. Mix after each addition. Stir in 1 tsp vanilla.
• Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes; then remove from pans and let cool completely on wire racks.
• For the frosting, combine 2 cups sugar, 1 cup butter, and 1 cup evaporated milk in a large saucepan. Bring to a boil over medium heat. Cover and cook for 2 to 3 minutes to wash down the sugar crystals from the sides of the pan.
• Uncover and cook, stirring constantly, until the mixture reaches soft ball stage or a candy thermometer registers 234 degrees. Remove from heat and add vanilla (do not stir). Let cool for 10 minutes.
• Beat at medium speed of an electric mixer for 8 to 10 minutes or until the mixture is spreading consistency. Quickly spread the Caramel Frosting between the layers and on the top and sides of the cake.
• Garnish with pecan halves and grated chocolate if desired.

OLD FASHIONED EVAPORATED MILK CARAMELS

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.

OLD FASHIONED CARAMEL FUDGE RECIPE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook caramels and 2% milk in medium saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Cook butter, evaporated milk, sugar and marshmallows in large saucepan on medium heat 8 to 10 min. or until mixture comes to full rolling boil, stirring constantly. Cook 5 min., stirring constantly. Remove from heat. Add chocolate and vanilla; stir until chocolate is completely melted and mixture is well blended.
• Pour chocolate mixture into prepared pan; spread to cover bottom of pan. Pour caramel mixture over chocolate layer; swirl slightly with knife.
• Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting into squares.

OLD-FASHIONED CARAMELS

Steps:

• 1. Line 9-inch square pan with foil so foil extends over sides of pan lightly butter foil.2. In heavy 3-quart saucepan, melt butter. Add brown sugar mix well. Stir in corn syrup. Cook over medium-low heat until sugar dissolves and mixture is well blended.3. Remove saucepan from heat stir in sweetened condensed milk. Cook over medium heat for 20 to 30 minutes, stirring constantly, until candy thermometer reaches firm-ball stage (244°F.).4. Remove saucepan from heat stir in vanilla. Pour into buttered foil-lined pan. Cool about 30 minutes.5. When candy has completely set, carefully remove from pan by lifting foil remove foil sides of candy. With thin-bladed knife, cut candy into pieces, using a light sawing motion. Wrap individual pieces in waxed paper. Store in refrigerator.High Altitude (above 3500 feet): Cook until candy thermometer reaches 234°F.Nutrition Information Per Serving: Serving Size: 1 Square * Calories: 130 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 3 g 15% * Cholesterol: 15 mg 5% * Sodium: 60 mg 3% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 0 g 0% * Sugars: 17 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 FatVariationChocolate Caramels: After stirring in sweetened condensed milk, cook over medium heat for about 20 minutes, stirring constantly, until candy thermometer reaches 230°F. Stir in 2 oz. unsweetened chocolate, coarsely chopped continue cooking and stirring for about 15 minutes or until mixture reaches 240°F. Continue as directed above.See Cook's Note: Tips for Making Candy