AUNT EMILY'S SOFT CARAMELS RECIPE | LAND O’LAKES
One of our most popular recipes! These buttery soft caramels have been enjoyed for generations. Now if only we knew who Aunt Emily was.
Provided by Land O'Lakes
Categories Caramel Butter Caramel Sweet Cooking Creating New Traditions Dairy Candy Dessert
Total Time 0 minutes
Prep Time 10 minutes
Yield 72 caramels
Number Of Ingredients 7
Steps:
- Butter 13x9-inch pan; set aside.
- Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
- Continue cooking 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.
- Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Refrigerate 1 hour.
- Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.
Nutrition Facts : Calories 80 calories, FatContent 4 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 35 milligrams, CarbohydrateContent 12 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 0 grams
HOW TO MAKE THE BEST SALTED CARAMELS AT HOME
These salted caramels are soft, chewy and perfectly melt away in your mouth. Before starting to make our salted caramels recipe it is best to be sure you have all equipment ready and ingredients measured out. This caramels recipe has been inspired and adapted from Jacques Pépin’s book, “Chez Jacques: Traditions and Rituals of a Cook.”
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield Makes approximately 40 caramels
Number Of Ingredients 6
Steps:
- Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
- Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
- In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
- Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
- Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
- The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
- By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
- The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
- Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.
- Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.
Nutrition Facts : ServingSize 1 caramel, Calories 56, ProteinContent 0 g, CarbohydrateContent 7 g, FiberContent 0 g, SugarContent 7 g, FatContent 3 g, SaturatedFatContent 2 g, CholesterolContent 10 mg
HOW TO MAKE AND WRAP CREAMY CARAMELS (WITH PICTURES)
From thespruceeats.com
HOW TO MAKE THE BEST CARAMELS OF YOUR LIFE | MEL'S KITCHEN ...
From melskitchencafe.com
HOW TO CUT HOMEMADE CARAMELS | LEAFTV
From leaf.tv
HOW TO WRAP HOMEMADE CARAMELS! - YOUTUBE
EASY HOMEMADE CARAMELS - BELLY FULL - EASY RECIPES FOR ...
From bellyfull.net
THE BEST SOFT HOMEMADE CARAMELS - YOUR CUP OF CAKE
From yourcupofcake.com
HOMEMADE CARAMELS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
COOLING, CUTTING & WRAPPING CARAMELS - HOME COOKING ...
From chowhound.com
HOMEMADE CARAMELS | THE RECIPE CRITIC - BEST RECIPES FOR ...
From therecipecritic.com
MOM'S CARAMELS | KING ARTHUR BAKING
From kingarthurbaking.com
CARAMELS RECIPE | ALLRECIPES
From allrecipes.com
CLASSIC CARAMEL CANDIES RECIPE | MARTHA STEWART
From marthastewart.com
SOFT, BUTTERY HOMEMADE CARAMELS - MEANINGFUL EATS
From meaningfuleats.com
HOW TO MAKE CANNABIS CARAMELS IN 2021: RECIPE ...
From originalweedrecipes.com
HOW TO STORE HOMEMADE CANDY TO STAY FRESH | BETTER HOMES ...
From bhg.com
18 CREATIVE WRAPPING IDEAS FOR HOMEMADE FOOD GIFTS
From tasteofhome.com
CARAMELS RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
THE BEST WAY TO MAKE HOMEMADE CARAMEL - YOUTUBE
From m.youtube.com
FLEUR DE SEL CARAMELS RECIPE | EPICURIOUS
From epicurious.com
GOURMET HOMEMADE CARAMEL APPLES - HOUSE OF NASH EATS
From houseofnasheats.com