The Rednecks Best Caramels Recipes

HOMEMADE CARAMELS WITH DARK CHOCOLATE AND SEA SALT

Steps:

• Butter an 8-inch square baking pan.
• Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.
• Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
• Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.
• Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.

CARAMELS

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.

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!

CHARLOTTE'S CARAMELS

Steps:

• Spray bottom and sides of a 9 by 11-inch baking pan with vegetable oil or rub with 1 tablespoon butter. In a small heavy saucepan, combine cream, evaporated milk, and sweetened condensed milk. Set aside to warm later.
• In a large, heavy saucepan, combine corn syrup, sugar, water, and salt. Over high heat, cook until sugar is dissolved, about 6 to 8 minutes, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals. Stop stirring, insert candy thermometer, reduce heat to medium and let come to a boil. Cook, without stirring, until temperature reaches 250 degrees F (hard-ball stage), about 45 to 60 minutes.
• Meanwhile, place cream and milk mixture over low heat and stir until warm. Do not boil.
• When sugar reaches 250 degrees F, stir in the warm cream and the pieces of butter. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm ball stage), 45 to 60 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand, uncovered, at room temperature for 12 to 24 hours without moving. This is the most difficult part, as you will want to eat it!
• To cut into candies, coat a cutting board or marble slab generously with vegetable oil spray. Unmold caramel by turning upside down onto oiled surface. Cut into 1-inch by 1 1/2-inch pieces with a very sharp, heavy knife. Wrap with precut waxed paper squares, twisting ends to seal. If you don't wrap them, the caramel pieces will stick together.

BETTY CROCKER CARAMELS

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.