CARAMEL CANDY NO CORN SYRUP RECIPES

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CLASSIC CARAMEL CANDIES RECIPE - MARTHA STEWART



Classic Caramel Candies Recipe - Martha Stewart image

For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 8 hours 30 minutes

Prep Time 25 minutes

Yield Makes approximately 120

Number Of Ingredients 7

Vegetable oil, for baking sheet
2 cups heavy cream
2 1/4 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract

Steps:

  • Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
  • Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
  • Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
  • Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

CARAMELS RECIPE - BETTYCROCKER.COM - RECIPES …



Caramels Recipe - BettyCrocker.com - Recipes … image

Melt-in-your-mouth, rich and smooth homemade caramels--there’s nothing like them.

Provided by Betty Crocker Kitchens

Total Time 2 hours 55 minutes

Prep Time 20 minutes

Yield 64

Number Of Ingredients 4

2 cups sugar
1/2 cup butter or margarine
2 cups whipping (heavy) cream
3/4 cup light corn syrup

Steps:

  • Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter.
  • Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.
  • 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.

Nutrition Facts : Calories 70 , CarbohydrateContent 9 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Candy, SodiumContent 15 mg

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