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.
AUNT EMILY'S SOFT CARAMELS
Steps:
- Butter 13x9-inch pan; set aside.
- Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
- Continue cooking 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.
- Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Refrigerate 1 hour.
- Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.
Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 35 milligrams, Carbohydrate 12 grams, Fiber 0 grams, Sugar grams, Protein 0 grams
SOFT, BUTTERY HOMEMADE CARAMELS
Soft, buttery and perfect. Our family's tried and true recipe!
Provided by Erin Collins
Categories Snack
Time 1h
Number Of Ingredients 5
Steps:
- Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat.
- Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 5-10 minutes per can and stirring constantly. A labor of love indeed.
- Once all the milk is added use a candy thermometer and bring the mixture to 238F-240F and not any hotter! Even a few degrees hotter will make them chewy instead of soft.
- Pour into a parchment lined 13x9 pan and cool completely. Cut and serve. Enjoy!
Nutrition Facts : Calories 69 kcal, Carbohydrate 17 g, Cholesterol 1 mg, Sodium 39 mg, Sugar 17 g, ServingSize 1 serving
CARAMELS I
I got this from a co-worker about 12 years ago. These are the best melt in your mouth caramels I have ever had, and I always have to make them for Christmas.
Provided by JUDI K.
Categories Desserts Candy Recipes
Time 1h30m
Yield 117
Number Of Ingredients 5
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.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 6.8 g, Cholesterol 9.7 mg, Fat 3.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 15.3 mg, Sugar 4.6 g
CREAMY CARAMELS
I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions-and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. -Marcie Wolfe, Williamsburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 pounds.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER CARAMELS
Provided by Food Network
Categories dessert
Time 1h30m
Yield Yield: 32 (2-inch) squares
Number Of Ingredients 4
Steps:
- Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature.
BUTTER CARAMELS
Make and share this Butter Caramels recipe from Food.com.
Provided by MrsNestleroad
Categories Candy
Time 3h25m
Yield 64 caramels
Number Of Ingredients 6
Steps:
- Bring cream to a boil in a heavy saucepan.
- Stir in sugar and honey, keep stirring until mixture returns to boiling.
- Let boil slowly until syrup reaches 257 degrees F on candy thermometer.
- Remove from heat and stir in vanilla, butter and salt.
- Pour into greased 8-inch square pan and let cool several hours.
- Cut into squares with a buttered knife and wrap in foil.
Nutrition Facts : Calories 32.3, Fat 1.7, SaturatedFat 1.1, Cholesterol 6, Sodium 8.6, Carbohydrate 4.3, Sugar 4.2, Protein 0.1
BETTY CROCKER CARAMELS
These are the best caramels that I have ever had!!! (They are soft caramels, not the hard, chewy kind!) This recipe is posted here so I don't misplace it!
Provided by Dwynnie
Categories Candy
Time 2h50m
Yield 64 candies
Number Of Ingredients 4
Steps:
- Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter.
- Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly.
- Cook about 35 minutes, stirring frequently, to just under (about 3 degrees)soft ball on a candy thermometer.
- For chewier caramels, cook until soft ball.
- Immediately pour/spread in baking dish.
- Cool completely, about 2 hours.
- Cut into 8 X 8 rows (or desired size), using kitchen scissors or sharp knife.
- Wrap individually in waxed paper or plastic wrap.
- Store wrapped candies in airtight container at room temperature.
Nutrition Facts : Calories 73.9, Fat 4.2, SaturatedFat 2.6, Cholesterol 14, Sodium 18, Carbohydrate 9.5, Sugar 7.3, Protein 0.2
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SOFT BUTTERY HOMEMADE CARAMELS - BLOGGHETTI
From blogghetti.com
4.2/5 (4)Estimated Reading Time 5 mins
- Prepare a 13x9 inch baking pan by coating it with butter. Do not miss a spot or your caramel will stick to it. Set aside.
- In a large dutch oven pot, combine all ingredients. Over medium-low heat, stir constantly until the candy thermometer reaches 240 degrees. This will take a bit of time. Be careful to NOT scrap the sides of the pan with your heatproof spatula or wooden spoon. Doing so will cause the sugar to crystallize and ruin your candy.
- Once your caramel candy mixture starts to change colors, this is the time to stick your candy thermometer in the pan. Warning: do not remove the thermometer once you have it in there. If you need to, be sure to wash it completely before placing it back in the pot.
- When your candy reaches 240 degrees, it's time to pour it into your prepared pan. Be very careful, the mixture is really hot (240 degrees hot!) Have a bowl of ice water on hand just in case the mixture splashes on your hands or arms as you are pouring.
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