FRENCH CARAMEL CANDY RECIPES
FRENCH CARAMELS - BIGOVEN
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Total Time 1 hours
Prep Time 30 minutes
Yield 1
Number Of Ingredients 5
Steps:
- "Combine the sugar, corn syrup, chocolate, salt and 1/2 cup of the cream in a heavy saucepan. Cook over fairly high heat, stirring constantly, until sugar is dissolved. Reduce heat to medium, and stirring occasionally, cook to soft-ball stage - 238F. Add another 1/2 cup of cream and bring to 238F again, this time stirring only a little. Add the remaining 1/2 cup of cream and cook to 248F without stirring. Remove from heat at once and pour into a buttered 8x4 inch pan. Do not scrape sides of saucepan as you pour, or you will get sugar crystals in your candy. When the caramel is firm, turn it out onto waxed paper and cut into squares. Leave plain or dip in Chocolate Coating. Make sure caramels are room temp before you dip them. Wrap individually or keep in an air-tight container. Recipe by: Homemade Good News (Vol 4 No 2) Posted to EAT-L Digest 17 Jan 97 by Sean Coate
Nutrition Facts : Calories 4208 calories, FatContent 161.666775 g, CarbohydrateContent 721.74805625 g, CholesterolContent 489.09 mg, FiberContent 6.17950009346008 g, ProteinContent 11.59875 g, SaturatedFatContent 99.63394 g, ServingSize 1 1 Serving (1120g), SodiumContent 186.74125 mg, SugarContent 715.56855615654 g, TransFatContent 8.233175 g
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
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- "Combine the sugar, corn syrup, chocolate, salt and 1/2 cup of the cream in a heavy saucepan. Cook over fairly high heat, stirring constantly, until sugar is dissolved. Reduce heat to medium, and stirring occasionally, cook to soft-ball stage - 238F. Add another 1/2 cup of cream and bring to 238F again, this time stirring only a little. Add the remaining 1/2 cup of cream and cook to 248F without stirring. Remove from heat at once and pour into a buttered 8x4 inch pan. Do not scrape sides of saucepan as you pour, or you will get sugar crystals in your candy. When the caramel is firm, turn it out onto waxed paper and cut into squares. Leave plain or dip in Chocolate Coating. Make sure caramels are room temp before you dip them. Wrap individually or keep in an air-tight container. Recipe by: Homemade Good News (Vol 4 No 2) Posted to EAT-L Digest 17 Jan 97 by Sean Coate
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