Homemade caramels?!
Answers: does anyone have a good recipe for homemade caramels. my friends mom makes them every year for Halloween and they are so soft when she makes them!
HOMEMADE CARAMELS
2 c. sugar
Few grains of salt
2 c. white Karo
1/2 c. butter
2 c. evaporated milk
1 tsp. vanilla
Cook sugar, salt, Karo syrup to 245 degrees, about 3 to 4 minutes, then add butter a little at a time. Stir until melted. Then add milk slowly so mixture doesn't stop boiling. Cook rapidly to firm ball stage, 238 degrees. Then add vanilla, stir in and pour into buttered pan. Cool and cut in 1 x 1/2 inch strips. Wrap in wax paper.
HERE IS EVERYTHING WELL DETAILED AND DIFF FLAVOURS!!
http://oldrecipebook.com/caramels.shtml
HOMEMADE CARAMELS
2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups half-and-half cream
1/2 cup walnuts
Bring slow to a boil the sugar, corn syrup, butter and 1 cup of the half & half. Then gradually stir in 1 more cup of cream. Stir frequently as mixture begins to thicken. then constantly stir as it darkens. Cook to 254 degrees ( a little dropped into cold water forms a hard ball) I find this takes about an hour.
Pour into buttered cookie sheet with 1/2 cup broken nuts scattered over bottom. Put in refrigerator until they begin to set and take out. When cold, cut into squares. Wrap individually in small pieces of saran wrap.
HOMEMADE CARAMELS
2 cups half-and-half cream
2 cups whipping cream
1 cup butter (not margarine)
4 cups white sugar
1 1/2 cups corn syrup
4 teaspoons vanilla extract
Butter a large kettle.
Stir together butter, sugar, syrup, 1 cup of the half & half, 1 cup of the whipping cream.
Bring to a boil. Add the remaining liquid.
Stir constantly and cook to 240 degrees (soft ball stage). Caramels will scorch if not stirred continuously. Remove from heat and add the vanilla. Pour into a greased 9x13 pan.
After caramels have cooled and hardened, cut into desired size pieces and wrap individually in plastic wrap.
HOMEMADE CARAMELS (Betty Crocker)
2 cups sugar
1/2 cup butter or margarine
2 cups whipping (heavy) cream
3/4 cup light corn syrup
1. Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter.
2. 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.
3. 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.
CARAMELS (Allrecipes)
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 1/4 teaspoons vanilla extract
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 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.
CARAMELS (copycat)
1 cup butter or margarine
1 pound brown sugar
dash salt
1 cup light corn syrup
1 can eagle brand sweetened condensed milk
1 teaspoon vanilla
Melt butter in heavy 3 qt. pan. Add sugar and salt; stir thoroughly. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over med. heat to firm ball stage (245), for 12 to 15 minutes. Remove from heat; stir in vanilla. Pour into buttered 9x9 pan. Cool and cut into squares. You may add chopped toasted nuts if you want to.
SHORT CUT CARAMELS
1 cup margarine or butter
1 16 oz package (21/4 cups packed) brown sugar
1 14 ounce can of sweet condensed milk
1 cup light corn syrup
1 tsp vanilla
Line 9x9 inch baking pan with foil , extended over edges. Butter foil. or Pam spray.
In a heavy 3 qt saucepan melt margarine. Add the brown sugar, condensed milk, and corn syrup; mix well. Cook and stir over med-high heat to boiling. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, till candy thermometer registers 248 (firm ball stage)
Remove pan from heat; remove thermometer. Stir in vanilla. Quickly pour carmel mixture into prepared pan. When firm lift foil out of pan and cut into squares and wrap.
SEA SALT CARAMELS
1 1/3 cup heavy cream
2 cups granulated sugar
1/2 cup light corn syrup
1/3 cup honey
6 tbsp butter, cut into small pieces
1 tsp vanilla extract
3 tsp sea salt, such as fleur de sel
1 lb bittersweet chocolate, chopped
1. Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
3. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
4. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
5. Pour into prepared pan and let set at room temperature until firm enough to cut.
6. Cut the caramel into small squares or strips with a chef’s knife.
7. Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.
nfd?