AUNT EMILY'S SOFT CARAMELS RECIPE - LAND O'LAKES: BUTTER ...
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
SALTED CARAMEL BUTTER COMPOUND RECIPE - FOOD.COM
As the old saying goes, everything tastes better with butter. Right? From Lucy Vaserfirer’s “Flavored Butters” cookbook.
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar and water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water and boil until caramelized, 5-6 minutes. The sugar will be fragrant and have a deep amber color when it is caramelized.
- Remove the pan from the heat, slowly stir in the cream until smooth and let cool to room temperature.
- Blend together the caramel, butter, salt and vanilla in a medium-size bowl.
- This butter may be formed into a log and refrigerate until firm before slicing and serving.
- How to Form into a Log: Transfer the flavored butter to a sheet of parchment paper, roll tightly into a 1 1/2-inch-thick log (a straight edge is helpful for forming an even log), and twist both ends of the parchment paper to seal. Slip the log into a paper towel tube if you want it to be perfectly round, and refrigerate until firm. To serve, cut slices of flavored butter with a warm knife (simply run hot water over the blade and then wipe it dry).
Nutrition Facts : Calories 151.8, FatContent 14.3, SaturatedFatContent 9, CholesterolContent 40.7, SodiumContent 149.8, CarbohydrateContent 6.5, FiberContent 0, SugarContent 6.3, ProteinContent 0.3
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- Preheat oven to 325°F. Butter a 9x13-inch baking dish. In large bowl, cream together butter, powdered sugar and sugar. Add vanilla and almond extracts and mix until smooth. Add flour and mix until dough comes together.Press half of dough into bottom of prepared pan. Bake for 20 minutes. Chill remaining dough while crust is baking. Combine caramels and heavy cream in microwave-safe bowl and microwave on high for 2 minutes. Stir and return to microwave for 20 seconds at a time, stirring after each, until caramel is smooth. Pour caramel over baked crust. Drop teaspoons of remaining dough on top of caramel layer until dough is gone. Sprinkle with coarse sea salt. Bake 30-35 minutes until crust is lightly browned.Allow to cool completely before cutting into bars.
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From tasteofhome.com
Reviews 3
Total Time 01 hours 25 minutes
Category Desserts
Calories 668 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into three greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. Cut each cake horizontally into two layers. , For caramel sauce, melt brown sugar in a heavy skillet over low heat for about 25 minutes. Remove from the heat; set aside., In a heavy saucepan, combine the sugar, milk and egg yolks. Bring to a boil over medium heat, stirring constantly. Add melted brown sugar. Cook and stir until a thermometer reads 238° (soft-ball stage). Remove from the heat; stir in the butter and vanilla until the mixture is smooth and spreadable., Place bottom layer on a serving plate, quickly top with 1/3 cup caramel sauce. Repeat layers 4 times. Top with the sixth cake layer. Dust cake with confectioners' sugar if desired. , ,
CARAMEL BUTTER PECAN BARS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Desserts
Calories 140 calories per serving
- In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish.Top with pecans. Drizzle caramel topping evenly over pecans., Bake at 350° for 15-20 minutes or until caramel is bubbly. Remove to a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set. Cut into bars.
BEST CARAMEL RECIPE - HOW TO MAKE CARAMEL SAUCE
From delish.com
Reviews 4.2
Total Time 15 minutes
Category nut-free, vegetarian, brunch, dessert, side dish
Cuisine American
- In a medium saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until deeply golden, without stirring, 4 to 5 minutes more. (If you're using a candy thermometer, you want it to reach 350°). Once caramel is a deep copper color, turn off heat and immediately stir in cream and butter. Mixture will bubble up so be careful! Let cool slightly in pan, then transfer to a container to cool completely. Store covered in the refrigerator for up to 1 month.
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