The Best Caramelever Recipes

PEANUT CARAMELS

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.

THE REDNECK'S BEST CARAMELS

Steps:

• Butter a square pan and line it with foil. Butter the foil as well.
• Combine ingredients in a heavy pan except vanilla. Cook over medium heat, stirring constantly until mixture reaches 248 degrees on a candy thermometer.
• Remove from heat and stir in vanilla. Pour into the pan and set on a wire rack. Cool completely. Turn out and cut into squares and wrap in waxed paper.
• For caramel apples: Wash and dry apples completely (air dry is best) and stick the sticks into the BOTTOM of the apples. They will sit better if you stick them from the bottom instead of the top. Make the caramel and dip the apples and sit them on buttered waxed paper. I tried parchment paper and it didn't work as well as I'd hoped. I always eat any excess caramel with a spoon~a yummy treat for the hard-working chef!

ANNALEE'S CARAMEL

Steps:

• Generously butter 9 x 13 pan with 2 T butter, and sprinkle finely chopped nuts of your preference and set aside.
• In large non-stick pan, melt 1/2 c butter, adding sugar and Karo syrup and pinch of salt.
• On medium high heat, bring to boil, stirring continuously.
• Once mixture comes to a roiling boil, slowly add evaporated milk, stirring continuously until tempature reaches soft ball stage; 240* on candy thermometer. (while stirring, make sure the boil continues).
• Once mixture has reached soft ball stage, remove from heat and add vanilla, stirring until smooth and creamy.
• Pour mixture over nuts and let set until completly firm and cool; approx 4 hours.
• Once caramel has cooled, cut into small bite size pieces, wrapping each individual piece with waxed paper, twisting both ends. (this is done as each piece comes out of the pan).
• Store wrapped candy in air tight container at room tempature.