HOMEMADE CARAMEL CANDY
These soft and chew caramels are an easy, homemade holiday gift for family, friends, neighbors, teachers, and most importantly, yourself. They're soft and chewy, creamy and sweet, with a healthy dusting of flaky sea salt for the perfect sweet-savory bite.
Provided by Danielle Esposti
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Line the baking dish with parchment paper, leaving enough hanging over two opposite sides to easily lift the cooled caramels out of the pan. Liberally grease the parchment with butter or cooking spray.
- Combine the white sugar, brown sugar, corn syrup, heavy cream and butter in a 6-quart dutch oven or other heavy bottomed pot. Heat over medium heat and stir constantly until all ingredients are melted and blended together.
- Affix a candy thermometer to the side of the pot, roughly 1" above the bottom of the pot. Postion the thermometer so that it's submerged below the surface of the caramels throughout the cooking process. Increase the heat to high and bring the sugar mixture to a boil.
- Once boiling, reduce the heat to medium low and let the sugar mixture simmer with slow, medium-sized bubbles until the candy thermometer reaches 245-250°F. Stir every 10 minutes. It will take 40-45 minutes to reach the correct temperature. NOTE: watch the thermometer carefully after it reaches 230°F, as the temperature increases pretty quickly after that point.
- Once the mixture hits 245-250°F, immediately remove from heat and pour in 1/2 tsp fine sea salt and the vanilla. The mixture will vigorously bubble (this is the alcohol in the vanilla boiling off). Stir in the vanilla until evenly incorporated, then pour the caramel into the prepared baking dish. Use oven mitts to protect your hands and wrists from any splatter (it's extremely hot!). Allow the caramel to cool at room temperature for 15-20 minutes and then sprinkle half the maldon salt over the caramels.
- Allow the caramels to cool at room temperature or in the fridge until set - at least 2 hours. Once cooled, sprinkle the remaining salt over the caramels. Lift up the caramels by the parchment paper flaps and transfer to a cutting board. Cut the caramels into 1" x 2/3" rectangles with a sharp, non-serrated blade or a bench scraper. Wrap the caramels in 4" x 5" squares of wax paper.
- The caramels are good for 2-3 weeks if stored in an airtight container. I gift these in 1-lb gift boxes in 1.5 dozen increments.
Nutrition Facts : Calories 134 kcal, ServingSize 2 pieces, Fat 8 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 248 mg, Sugar 10 g, Carbohydrate 57 g, UnsaturatedFat 1 g
SALTED CHEWY CARAMELS
Salted Chewy Caramels are easy to make little bites of sweet vanilla comfort. Buttery and soft - great for wrapping individually or using in recipes!
Provided by Christine Mello
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Grease a 9 x 7 or similar size pan. Line with parchment, then grease again, to easily remove the cooled caramel. Leave an overhang of paper on the side to act as handles.
- Add all of the ingredients except the vanilla and sea salt to a medium heavy saucepan.
- Slowly bring to a boil over medium heat, stirring constantly until a candy thermometer reaches 234 -240°F. This will take about 10 - 15 minutes. Large bubbles will form at the edges of the pot. Cook, still stirring constantly for 2 minutes at 234 -240°F.
- Remove from the heat and immediately stir in the vanilla.
- Pour into the prepared pan and allow to cool and firm up. Sprinkle with sea salt. Cut into bite size pieces and wrap in wax paper.
Nutrition Facts : ServingSize 1 piece, Calories 240 kcal, Sugar 39.95 g, Sodium 200.04 mg, Fat 9.14 g, SaturatedFat 5.77 g, Carbohydrate 40.18 g, Protein 1.41 g, Cholesterol 25.96 mg
HOW TO MAKE THE BEST HOMEMADE SALTED CARAMELS
These salted caramels are soft, chewy and perfectly melt away in your mouth. Before starting to make our salted caramels recipe it is best to be sure you have all equipment ready and ingredients measured out. This caramels recipe has been inspired and adapted from Jacques Pépin's book, "Chez Jacques: Traditions and Rituals of a Cook."
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 35m
Yield Makes approximately 40 caramels
Number Of Ingredients 6
Steps:
- Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
- Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
- In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
- Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
- Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
- The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream - so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
- By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
- The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
- Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.
- Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.
Nutrition Facts : ServingSize 1 caramel, Calories 56, Protein 0 g, Carbohydrate 7 g, Fiber 0 g, Sugar 7 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg
SALTED CARAMEL CANDIES
Chewy caramels with a sprinkling of sea salt are the ultimate in melt-in-your-mouth decadence.
Provided by By Inspired Taste
Categories Dessert
Time 1h30m
Yield 35
Number Of Ingredients 7
Steps:
- Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
- In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.
- In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.
- Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.
- Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.
- Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.
- Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.
- When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 7 g, TransFat 0 g
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
SOFT CHEWY CARAMELS
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
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.
CHEWY CARAMELS
Buttery-rich, creamy, dreamy..divine caramels. Do not make these on a damp day as they may not set up properly.
Provided by evelynathens
Categories Candy
Time 1h10m
Yield 90 caramels
Number Of Ingredients 6
Steps:
- Lightly butter the bottom of a 9 X 13 inch baking pan.
- Line the pan with foil, pressing it evenly into the corners.
- Lightly butter the foil.
- Butter the sides of a heavy, 4-quart saucepan.
- Add the sugar, 1 cup of the heavy cream, the corn syrup, butter and salt and cook over medium heat, stirring, until the butter has melted and the sugar has dissolved completely, about 5 minutes.
- Bring the mixture to a boil and clip a candy thermometer to the pan.
- Continue cooking at a medium boil, without stirring, until the temperature reaches 242F, 25-30 minutes.
- Slowly pour in the remaining 1 cup cream, letting the mixture continue to boil; stir.
- Boil without stirring until the temperature reaches 246F, about 20 minutes.
- Remove the pan from heat.
- Add the vanilla and stir just to blend.
- Pour the caramel into the prepared pan.
- Do not scrape any caramel left on the bottom of the saucepan into your prepared pan - enjoy that by yourself, you deserve it!
- Set the baking pan on a rack to cool, then cover with plastic wrap and let sit at room temperature for at least 4 hours or overnight.
- Invert the caramel slab onto a cutting board and peel off the foil.
- Using a sharp knife, score the caramel lengthwise into 9 strips and crosswise into 10.
- Cut through the slab.
- You will end up with 90 candies.
- Wrap each candy in cellophane and store at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 1 month.
Nutrition Facts : Calories 72.5, Fat 4, SaturatedFat 2.5, Cholesterol 12.7, Sodium 22.4, Carbohydrate 9.7, Sugar 6.2, Protein 0.1
SALTED CARAMELS
Treat your nearest and dearest to these homemade salted caramels. The perfect edible gift, wrap them up in a gift box for a deliciously decadent treat
Provided by Esther Clark
Categories Treat
Time 25m
Yield Makes 55
Number Of Ingredients 8
Steps:
- Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
- Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
- In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn't catch.
- Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 0.1 grams protein, Sodium 0.15 milligram of sodium
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