Soft And Chewy Caramels Recipes
SOFT 'N' CHEWY CARAMELS
This candy is a must at our house for Christmas. I made these caramels with my children, and now I enjoy making them with our eight grandchildren, too. -Darlene Edinger, Turtle Lake, North Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter. Cube remaining butter. In a Dutch oven, combine sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat, stirring constantly. Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage), stirring frequently. Remove from the heat; stir in cubed butter and vanilla until well mixed, about 5 minutes. , Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
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.
PEANUT CARAMELS
This peanut caramel recipe features a sweet, chewy caramel packed with salty, crunchy peanuts. Betcha can't eat just one!
Provided by Elizabeth LaBau
Categories Cookies and Candy Dessert
Time 30m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 294 kcal, Carbohydrate 40 g, Cholesterol 17 mg, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, Sodium 129 mg, Sugar 37 g, Fat 15 g, ServingSize 9x9 pan caramels (16 servings), UnsaturatedFat 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-AND-CHEWY CARAMELS
Make and share this Soft-And-Chewy Caramels recipe from Food.com.
Provided by Juenessa
Categories Candy
Time 20m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking pan with foil, extending foil over edges of pan.
- Generously coat foil with cooking spray; set aside.
- Melt 1 cup butter in a 3-quart sauce-pan over low heat.
- Stir in brown sugar, condensed milk, and corn syrup until smooth.
- Bring mixture to a boil.
- Cook over medium heat, stirring often, until a candy thermometer registers 235°.
- Remove mixture from heat; stir by hand 1 minute or until mixture is smooth and no longer bubbling.
- Quickly pour mixture into prepared pan; let stand 3 hours or until cool.
- Note: cook time does not include 3 hour cooling time.
- Lift foil and caramel out of pan.
- Cut caramels into 1-inch pieces with a buttered knife.
- Wrap each piece with plastic wrap.
Nutrition Facts : Calories 87.1, Fat 3.4, SaturatedFat 2.2, Cholesterol 9.7, Sodium 34.4, Carbohydrate 14.4, Sugar 11.6, Protein 0.5
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