Caramels (3 recipes)

our recipes: (with links to original recipes, including how to videos on allrecipes.com)

Caramels  allrecipes.com

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
1¼ tsp. vanilla extract

1.  Grease a 12×15″ pan.
2.  In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter.
3.  Monitor the heat of the mixture with a candy thermometer while stirring.
4.  When the thermometer reaches 250° F., remove the pot from the heat.
5.  Stir in vanilla.
6.  Transfer mixture to the prepared pan, and let the mixture cool completely.
7.  When cooled, cut the caramel into small squares.
8.  Wrap them in wax paper for storage.

Note: Very slow to get up to temperature.

Chewy Caramel    allrecipes.com

1 cup butter or margarine
1 lb. light brown sugar
14 oz. can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1½ tsp. vanilla extract

1.  In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup, and salt.
2.   Bring to a boil, stirring constantly.
3.   Heat to between 234 and 240 degrees F. or until a small amount of syrup dropped into   cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
4.    Cook for 2 minutes at that temperature.
5.    Remove from the heat, and stir in vanilla.
6.    Meanwhile, butter a 9×13″ baking pan.
7.    When the caramel is ready, pour into the buttered pan.
8.    Allow to cool completely at room temperature.
9.    Remove from the pan, and cut into squares using scissors.
10.  Wrap individual pieces in waxed paper or cellophane.

2 sticks butter
2 cups brown sugar
2 cups half and half
1 cup corn syrup
1 tsp. vanilla

1.   Melt butter over medium heat.
2.   Add half and half, brown sugar, and corn syrup.
3.   Stirring frequently, heat mixture until it reaches 245 degrees. (Use a candy thermometer in the pan while cooking.
4.   Remove from heat, and stir in vanilla.
5.   Pour into parchment lined 8×8 pan.
6.   After cooling 1-2 hours, turn onto cutting board, and cut into 1″ squares, approximately 64 pieces.

Caramels (courtesy of Liz Tower)

2 sticks butter
2 cups brown sugar
2 cups half and half
1 cup corn syrup
1 tsp. vanilla

1.   Melt butter over medium heat.
2.   Add half and half, brown sugar, and corn syrup.
3.   Stirring frequently, heat mixture until it reaches 245 degrees. (Use a candy thermometer in the pan while cooking.
4.   Remove from heat, and stir in vanilla.
5.   Pour into parchment lined 8×8 pan.
6.   After cooling 1-2 hours, turn onto cutting board, and cut into 1″ squares, approximately 64 pieces.

Tip for Storing:
Wrap each piece in wax paper.They will not stay square.

 

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