Soft Caramels Recipes

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SOFT CHEWY CARAMELS



Soft Chewy Caramels image

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

1 tablespoon plus 1 cup butter, divided
2-1/4 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup dark corn syrup

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



Aunt Emily's Soft Caramels image

One of our most popular recipes! These buttery soft caramels have been enjoyed for generations. Now if only we knew who Aunt Emily was.

Provided by Land O'Lakes

Categories     Caramel     Butter     Caramel     Sweet     Cooking     Creating New Traditions     Dairy     Candy     Dessert

Yield 72 caramels

Number Of Ingredients 7

2 cups sugar
1 cup firmly packed brown sugar
1 cup Land O Lakes® Butter
1 cup milk
1 cup Land O Lakes® Heavy Whipping Cream
1 cup light corn syrup
1 teaspoon vanilla extract

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

CARAMELS I



Caramels I image

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

2 cups white sugar
1 ½ cups corn syrup
2 cups heavy cream
1 cup butter
1 teaspoon vanilla extract

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 SOFT CARAMELS



Creamy Soft Caramels image

Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.-Sharon Struthers, Belgrade, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 pounds.

Number Of Ingredients 7

1 teaspoon plus 1 cup butter, divided
1-1/4 cups packed brown sugar
1 cup sugar
Dash salt
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

Steps:

  • Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk. , Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CARAMELS



Caramels image

I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!

Provided by Barbara

Categories     Desserts     Candy Recipes

Yield 60

Number Of Ingredients 7

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 ¼ teaspoons vanilla extract

Steps:

  • Grease a 12x15 inch pan.
  • In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
  • Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g

SOFT CHOCOLATE CARAMELS



Soft Chocolate Caramels image

Provided by Food Network

Categories     dessert

Time 30m

Yield approximately 3 dozen

Number Of Ingredients 5

1 cup sugar
1/2 cup light corn syrup
1 cup heavy cream, at room temperature
2 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter

Steps:

  • In a heavy-bottomed sauce pan, stir the sugar and corn syrup together until the sugar is completely moistened. Bring the mixture to a boil over medium heat and cook, without stirring, until it turns a very light caramel color, about 5 minutes. Remove from the heat and very slowly pour the cream into the hot sugar (be careful-it will bubble up) and stir to combine. Return the mixture to medium-low heat and simmer, stirring occasionally, until a candy thermometer inserted in the pot reads 238 degrees F, about 12 to 15 minutes.
  • Remove from the heat and whisk in the chocolate and butter until smooth. Pour the mixture into a greased 8-by-8 inch square baking dish. Allow to cool completely (at least 2 hours) before cutting into 1-inch squares.
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
  • From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres.

SOFT CARAMELS



Soft Caramels image

These caramels are so good that we gave them away as Christmas gifts each year for about 5 years in a row and have been harassed ever since for not taking the time to make them as often. This recipe came from a very old Ball (as in Ball Canning Jars and Lids) cookbook my mom had, but I have added MANY tips to help you be successful right out of the gates. Very rich and yummy.

Provided by BitbeStitch

Categories     Candy

Time 3h

Yield 3 large cookie sheets full

Number Of Ingredients 6

6 cups sugar
6 cups light corn syrup
2 quarts heavy whipping cream
1 teaspoon salt
1 quart chopped nuts (optional)
dipping chocolate (optional)

Steps:

  • Heat sugar, syrup, & salt to boil in a VERY large stew pot (non-stick pot with no flaking is best). Please note that if you plan on doubling this recipe, you need to use a commercial size stew pot because the ingredients double in size as the temperature rises. Add cream VERY slowly. Cook stirring almost constantly to 239°F (or until you get just to the point where a little drizzle of cooled caramel gently rubbed between 2 fingers forms into a ball). This takes approximately 3-5 hours. Let cool a few minutes to help prevent sticking to the cookie sheets. Add nuts now if desired. Pour onto 3-4 buttered cookie sheets (cookie sheets should be buttered lightly so as not to end up with greasy caramels). Once cooled completely, flip cookie sheets over to release sheets of caramel (you may have to use a metal spatula to pull the sheet of caramel out of the cookie sheet). Use pizza cutter (if you have cooked them perfectly) or scissors (if you have slightly overcooked them to a stick-to-your-teeth texture) to cut into bite-size pieces. Each piece can now be dipped in chocolate or wrapped "as is" in small squares of wax paper (or candy wrappers).
  • Note: This recipe also works great for caramel sauce -- just don't quite heat it to 239°F Hard toffee candies can be made if you heat it above 239°F Therefore, even if you mess up on your attempts to make SOFT caramels, you have SOMETHING left over for your efforts.

SOFT CANDY CARAMELS



Soft Candy Caramels image

I have listed the yield at 64 pieces sliced at 1-inch squares you may of coarse slice to desired size, you have the option of making the caramels soft or firm by adjusting the cooking time --- you will need a candy thermometer for this.

Provided by Kittencalrecipezazz

Categories     Candy

Time 5m

Yield 64 serving(s)

Number Of Ingredients 5

1 cup butter (no subsitutes)
1 (16 ounce) package light brown sugar
1 (14 ounce) can sweetened condensed milk
1/2 cup light corn syrup
1/2 cup pure maple syrup (or use 1 cup light corn syrup)

Steps:

  • Line an 8-inch glass square baking pan/dish with foil extending the foil over the edges of the pan.
  • Generously coat the foil with cooking spray; set aside.
  • In a heavy 3-quart saucepan melt 1 cup butter over low heat.
  • Stir in brown sugar, condensed milk, corn syrup and maple syrup; bring to a bowl stirring gently.
  • Cook over medium heat stirring often until a candy thermometer reaches 235 degrees (or for a firmer caramel cook to 240 degrees F).
  • As soon ar the temperature reaches 235 or 240 degrees immediately remove from heat, and stir for 1 minute or until the mixture is smooth and no longer bubbling.
  • Quickly pour the mixture into prepared pan.
  • Allow to stand for 3 hours or until cool.
  • Lifting the foil at the edges of the pan remove the caramel square out of the pan.
  • Using a buttered knife cut into 1-inch squares.
  • If desired wrap each piece with coloured plastic wrap.

Nutrition Facts : Calories 86.2, Fat 3.4, SaturatedFat 2.2, Cholesterol 9.7, Sodium 33, Carbohydrate 14, Sugar 12.4, Protein 0.5

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