CARAMEL CANDY BRAND NAMES RECIPES
CARAMEL CANDIES RECIPE | ALLRECIPES
These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.
Provided by sal
Categories Desserts Candy Recipes
Total Time 45 minutes
Cook Time 20 minutes
Yield 1 - 8x8 inch dish
Number Of Ingredients 7
Steps:
- Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.
Nutrition Facts : Calories 504.3 calories, CarbohydrateContent 72.7 g, CholesterolContent 76.2 mg, FatContent 25 g, ProteinContent 1.2 g, SaturatedFatContent 15.7 g, SodiumContent 147.9 mg, SugarContent 58.1 g
CHEWY CARAMEL RECIPE | ALLRECIPES
Rich, chewy caramel to individually wrap or use in candy making.
Provided by HARSHMA
Categories Desserts Candy Recipes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 1 pound
Number Of Ingredients 6
Steps:
- In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), 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. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
- Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Nutrition Facts : Calories 173.7 calories, CarbohydrateContent 28.5 g, CholesterolContent 19.4 mg, FatContent 6.8 g, ProteinContent 1 g, SaturatedFatContent 4.3 g, SodiumContent 66.8 mg, SugarContent 23.2 g
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- Wrap the caramels in wax paper. Cut squares of wax paper a little longer than your caramels. Wrap each caramel in wax paper and twist the ends closed.
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My aunt Cathy has been making caramel candies for us for Christmas for 25 years. I have never tasted caramels as good as hers. They are always soft and creamy with a wonderful flavor. With this recipe you can make your caramel as soft or as hard as you want to. Because confection recipes are always easily affected by altitude, my aunt, who lives at a much lower elevation than me, suggested I use the drop test method instead of a candy thermometer for figuring out how hard or soft my caramel is going to turn out. I went along with her suggestion because, for one I didn't want to Spring for a candy thermometer, and also because the temperature I would need to cook it to would differ for me from what she would cook it to and so she couldn't tell me what that temperature would be. (She says she cooks it to approx. 248 degrees F). So, instead of going through the trouble of trial and error, I have always used the drop test method, and it has worked for me every time. I will explain this method for those who don't know it in the directions.
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- Cut into 8 rows by 8 rows, using kitchen scissors or sharp knife. Wrap individually in waxed paper or plastic wrap. Store wrapped candies in airtight container at room temperature.
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