IS IT CARAMEL OR CARMEL RECIPES

CARAMELS RECIPE | ALLRECIPES

Caramels Recipe | Allrecipes image

I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!

Provided by Barbara

Yield 4 to 5 dozen caramels

Number Of Ingredients 7

Ingredients

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1?¼ teaspoons vanilla extract

Steps:

Grease a 12x15 inch pan.
In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Nutrition Facts : Calories 114.6 calories, CarbohydrateContent 14.8 g, CholesterolContent 20.2 mg, FatContent 6.3 g, ProteinContent 0.5 g, SaturatedFatContent 4 g, SodiumContent 30.4 mg, SugarContent 10.7 g

BEST CARAMEL RECIPE - HOW TO MAKE CARAMEL SAUCE

Best Caramel Recipe - How To Make Caramel Sauce image

Learn How To Make the best easy Caramel sauce with this recipe. Perfect for stirring into coffee or drizzling over ice cream!

Provided by Rian Handler

Categories nut-free vegetarian brunch dessert side dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 c. granulated sugar
1/4 tsp. kosher salt
1/4 c. water
1/3 c. heavy cream
4 tbsp. butter, cubed

Steps:

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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