VANILLA CREAM CARAMELS
Make and share this Vanilla Cream Caramels recipe from Food.com.
Provided by looneytunesfan
Categories Candy
Time 30m
Yield 1 8x8 pan
Number Of Ingredients 5
Steps:
- Line an 8-inch square pan with foil and coat with vegetable oil.
- In a 3 quart, heavy bottomed saucepan, combine the cream, sugar, vanilla and honey.
- Place over medium heat and stir until the sugar is dissolved.
- Wash down the sides of the pan with a pastry brush dipped in water to get rid of any lurking sugar particles.
- Increase heat and bring the mixture to a boil.
- Boil it until a candy thermometer registers 250, stirring frequently.
- Remove from heat.
- Fish out the vanilla bean with a fork, and stir in the butter.
- Pour the mixture into the prepared pan.
- DO NOT scrape the bottom of the pot.
- This will ruin the texture of your caramel, as the stuff sticking to the bottom tends to overcook a bit.
- Let caramel cool completely at room temperature before disturbing.
- leave it at least 3 hours or overnight.
- Coat a cutting board and chef's knife with oil.
- Lift out the caramel (on the foil), and invert it onto the board.
- Cut into squares.
- They will keep approximately 2 weeks before they start to go grainy.
Nutrition Facts : Calories 3041.3, Fat 166.6, SaturatedFat 104.1, Cholesterol 580.7, Sodium 385.6, Carbohydrate 402.9, Fiber 0.2, Sugar 392.9, Protein 8
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.
CREAMY SOFT CARAMELS
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
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
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
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
VANILLA CREAM FILLED CARAMELS BULL'S EYE COPYCAT (GLUTEN-FREE)
Goetze's Bull's Eye caramels are delicious but I haven't eaten one since being diagnosed with Celiac Disease since they contain wheat. I missed them so I started searching for a copycat recipe. I couldn't find one, so I combined a caramel recipe and a cream recipe. The resulting caramels are a lot creamier than authentic Bull's Eyes, but I think are better for it. You'll want a helper for the final stage; it took me around 2.5 hours.
Provided by Andrew Mollmann
Categories Candy
Time 4h30m
Yield 100 caramels, 50 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- Combine the cream and condensed milk in a small saucepan and place the saucepan on a burner set to the lowest heat setting. Do not allow to boil, just keep warm.
- In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat.
- Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
- Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250°F.
- Add the softened butter and the warm milk-cream mixture. The temperature should decrease about 30°F.
- Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244F, and the caramel is a beautiful dark golden brown.
- Remove the caramel from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
- When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
- Cream Filling:.
- Dissolve unflavored gelatin in cold water.
- Set in heat proof cup in pan; Simmer until clear.
- Let cool.
- Cream together shortening, powdered sugar, and vanilla.
- Add cooled gelatin and beat for 10 minutes.
- Here comes the time consuming part. Cut a large amount of wax paper rectangles. Try around 3" x 3", adjusting once you get the hang of it.
- Take a small piece of caramel, about half of a cubic inch, work into a doughnut shape.
- Take a small amount of cream filling, about the size of .5" diameter sphere, and press into center of caramel. Dust caramel with powdered sugar. This will prevent the caramel from sticking to the paper and your hands.
- Shape the caramel into a less flat figure and place into center of wax paper square. Wrap paper around caramel.
- It will take you a few tries to get the technique down. Don't worry about less than perfectly shaped caramels, just eat them! (My stomach hurt after making these, heh).
- I ended up with 105 caramels and used about 4/5 of the cream filling. It took me 2.5 hours alone to wrap all of them. I'd recommend enlisting some help.
VANILLA CREAM
This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
- Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
- Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
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EASY HOMEMADE CREAM CARAMELS - HOUSE OF NASH EATS
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5/5 (12)Total Time 8 hrs 55 minsCategory Sweets & TreatsCalories 67 per serving
- Line a 9x9-inch pan with a parchment paper sling. It helps to spray the pan with a little cooking spray first to help the parchment paper stick in place.
- In a large, heavy bottomed pot that is at least 4-quart capacity, combine the sugar, corn syrup, butter, salt, and 1 cup of the cream. Slowly heat over medium heat, stirring constantly with a wooden spoon or heat resistant spatula, until the butter is melted and the mixture comes to a boil.
- Heat the remaining cream in a bowl in the microwave for 1-2 minutes until hot. Slowly pour the cream into the caramel mixture, stirring constantly until combined.
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