Texas Millionaire Caramels Recipes
TEXAS MILLIONAIRES
Mmmm. Chocolate, nuts and caramel and easy to make. I found this recipe a few years back in Southern Living magazine.
Provided by SharleneW
Categories Candy
Time 1h
Yield 4 dozen candies, 48 serving(s)
Number Of Ingredients 6
Steps:
- Unwrap caramels, of course, and melt in a heavy saucepan with butter and water over low heat.
- Stir constantly until it is smooth.
- Stir in pecan halves and let mixture cool in pan for about 5 minutes.
- Drop by tablespoonfuls onto lightly greased wax paper.
- Chill 1 hour, or freeze 20 minutes until firm.
- When caramel and nut mixture is cold to touch, melt chocolate chips and candy coating in a small heavy saucepan over low heat, stirring until smooth.
- Dip caramel candies into chocolate mixture, allowing excess to drip; place on lightly greased wax paper.
- Let stand until firm.
TEXAS MILLIONAIRES (CANDY) RECIPE - (4/5)
Provided by Pawfaye
Number Of Ingredients 1
Steps:
- MELT CARMELS AND MILK, ADD PECANS, MIX WELL AND DROP BY SPOONFUL ON BUTTERED WAX PAPER TO COOL. WORK FAST AS THIS HARDENS QUICKLY. MELT CHOCOLATE IN MICROWARE, WATCH CLOSELY AS CHOCOLATE BURNS, TAKE OUT IN A MINUTE OR SO AND STIR, THEN RETURN IF NOT ALL MELTED. DIP CARAMEL CANDY IN CHOCOLATE AND PLACE ON BUTTERED WAX PAPER AND LET DRY. READY TO EAT AND SO YUMMY!!!
MILLIONAIRE CLUSTERS
Of the 35 kinds of candy I make each Christmas, this is by far the favorite of family and friends. These treats taste like a million bucks!-Theda Andres, Appleton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 33m
Yield 7 dozen.
Number Of Ingredients 9
Steps:
- Grease four baking sheets with 2 tablespoons butter; set aside. , In a large heavy saucepan, combine the milk, sugars, corn syrup, salt and remaining butter. Bring to a boil, stirring frequently. Cook over medium heat until a candy thermometer reads 238° (soft-ball stage), stirring occasionally. , Remove from the heat. Stir in pecans and vanilla. Drop by tablespoonfuls onto prepared baking sheets. Let stand until set. , Drizzle melted candy coating over clusters; chill for 10 minutes or until set. Store in airtight containers.
Nutrition Facts :
CHOCOLATE BILLIONAIRES
Everyone raves about these chocolate and caramel candies. I received the recipe from a friend while living in Texas. When we moved, I made sure this recipe made the trip with me! -June Humphrey, Strongsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.
Nutrition Facts : Calories 172 calories, Fat 10g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 51mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
TEXAS MILLIONAIRE CARAMELS
I don't know where I got this recipe nor do I know the history of its name. I have been making this since the 70's. You can cook the caramels to soft or firm stage depending on your preference. I like to make them very soft. I chill in frig and cut up into squares. Then I freeze them and dip them in batches. The full recipe makes alot of candy, so I sometimes make only half. Sometimes I add chopped nuts to half the recipe. I like dark chocolate.
Provided by manushag
Categories Candy
Time 35m
Yield 150 pieces, 150 serving(s)
Number Of Ingredients 7
Steps:
- Cook butter, sugar, brown sugar, corn syrup and butter until boiling.
- Add 1 cup cream and bring to a boil.
- Slowly add second cup of cream and cook to soft ball stage with a candy thermometer.
- Turn off heat and add 1 tsp vanilla.
- Pour into a 10 x 15 pan which has been lined with parchment, sprayed with Pam.
- Chill in refrigerator and cut into squares.
- Melt chocolate over double boiler.
- Dip caramels and allow to set on waxed paper.
Nutrition Facts : Calories 34.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 5.4, Sodium 12, Carbohydrate 4.6, Sugar 3.4, Protein 0.1
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- Combine caramels, butter, and water in top of a double boiler; cook over boiling water, stirring constantly, until mixture melts. Remove from heat, leaving mixture over hot water; stir in pecan halves. Spoon 2 caramel-coated pecan halves at a time onto ungreased baking sheets; cool at least 1 hour or until set.
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