Butter Caramels Recipes

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AUNT EMILY'S SOFT CARAMELS



Aunt Emily's Soft Caramels image

One of our most popular recipes! These buttery soft caramels have been enjoyed for generations. Now if only we knew who Aunt Emily was.

Provided by Land O'Lakes

Categories     Caramel     Butter     Caramel     Sweet     Cooking     Creating New Traditions     Dairy     Candy     Dessert

Yield 72 caramels

Number Of Ingredients 7

2 cups sugar
1 cup firmly packed brown sugar
1 cup Land O Lakes® Butter
1 cup milk
1 cup Land O Lakes® Heavy Whipping Cream
1 cup light corn syrup
1 teaspoon vanilla extract

Steps:

  • Butter 13x9-inch pan; set aside.
  • Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
  • Continue cooking 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.
  • Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Refrigerate 1 hour.
  • Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.

Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 35 milligrams, Carbohydrate 12 grams, Fiber 0 grams, Sugar grams, Protein 0 grams

CARAMELS I



Caramels I image

I got this from a co-worker about 12 years ago. These are the best melt in your mouth caramels I have ever had, and I always have to make them for Christmas.

Provided by JUDI K.

Categories     Desserts     Candy Recipes

Time 1h30m

Yield 117

Number Of Ingredients 5

2 cups white sugar
1 ½ cups corn syrup
2 cups heavy cream
1 cup butter
1 teaspoon vanilla extract

Steps:

  • Butter a 9x13 inch dish.
  • In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
  • When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 6.8 g, Cholesterol 9.7 mg, Fat 3.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 15.3 mg, Sugar 4.6 g

BUTTERSCOTCH CANDY



Butterscotch Candy image

My kids didn't think it possible to make butterscotch candies. This proved them wrong!

Provided by Susan White

Categories     Desserts     Candy Recipes

Time 45m

Yield 40

Number Of Ingredients 7

½ cup brown sugar
¼ cup butter
½ cup white sugar
½ cup water
2 teaspoons vinegar
1 pinch salt
½ teaspoon vanilla extract

Steps:

  • Generously butter a 10x15 inch baking pan (with sides).
  • In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.

Nutrition Facts : Calories 30.5 calories, Carbohydrate 5.2 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 8.9 mg, Sugar 5.2 g

HOMEMADE SALTED CARAMEL RECIPE



Homemade Salted Caramel Recipe image

Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning.

Provided by Sally

Categories     Dessert

Time 20m

Number Of Ingredients 4

1 cup (200g) granulated sugar (make sure it's labeled "pure cane")*
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream, at room temperature
1 teaspoon salt

Steps:

  • Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
  • Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you're nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually- just keep whisking. Return to heat when it's combined again.)
  • After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
  • Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
  • Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See "What is the Texture of This Salted Caramel?" above.

BUTTER RUM CARAMELS



Butter Rum Caramels image

Categories     Candy     Milk/Cream     Rum     Dessert     Kid-Friendly     Quick & Easy     Vanilla     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 64 (1-inch) squares

Number Of Ingredients 9

Vegetable oil for greasing
2 cups packed light brown sugar (14 oz)
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon salt
1/4 cup plus 1 teaspoon dark rum
1/4 teaspoon vanilla
Special Equipment
parchment paper; a candy or deep-fat thermometer

Steps:

  • Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
  • Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248°F (firm-ball stage), about 15 minutes. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.

HOMEMADE BUTTERY CARAMELS



homemade buttery caramels image

these buttery caramels are easy to make and taste amazing, the best soft caramel recipe you'll ever try

Provided by Ashlee Marie

Categories     Dessert

Time 1h

Number Of Ingredients 6

1 1/2 C butter
1 1/2 lbs packed light brown sugar
1/4 tsp salt
1 1/2 C light corn syrup
14 oz sweetened condensed milk
1 1/2 tsp vanilla

Steps:

  • In a large saucepan dissolve the brown sugar and salt in the butter over medium heat.
  • Add the Karo syrup and mix
  • Pour the sweetened condensed milk in and stir.
  • Boil the mixture over medium heat until it hits 240 degrees F on a candy thermometer (remember candy temperatures are listed as sea level degree's so adjust according to your altitude - for example I lower all temperatures by 20 degrees F because I live so high up)
  • Add the vanilla and stir
  • Pour into a prepared large jelly roll pan (sprayed with baking spray) and let it set
  • Cut with a knife also sprayed with baking spray

Nutrition Facts : Calories 80 kcal, Carbohydrate 13 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 41 mg, Sugar 13 g, ServingSize 1 serving

SOFT, BUTTERY HOMEMADE CARAMELS



Soft, Buttery Homemade Caramels image

Soft, buttery and perfect. Our family's tried and true recipe!

Provided by Erin Collins

Categories     Snack

Time 1h

Number Of Ingredients 5

4 cups sugar
2 sticks butter (1 cup)
2 cups white corn syrup
1 teaspoon Kosher salt
2 12 oz. cans evaporated milk

Steps:

  • Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat.
  • Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 5-10 minutes per can and stirring constantly. A labor of love indeed.
  • Once all the milk is added use a candy thermometer and bring the mixture to 238F-240F and not any hotter! Even a few degrees hotter will make them chewy instead of soft.
  • Pour into a parchment lined 13x9 pan and cool completely. Cut and serve. Enjoy!

Nutrition Facts : Calories 69 kcal, Carbohydrate 17 g, Cholesterol 1 mg, Sodium 39 mg, Sugar 17 g, ServingSize 1 serving

SALTED CARAMEL BUTTER BARS



Salted Caramel Butter Bars image

Salted Caramel Butter Bars are a buttery shortbread filled with creamy salted caramel! A MUST MAKE!

Provided by Cookies & Cups

Categories     Cookie Bars

Time 1h20m

Number Of Ingredients 9

2 cups salted butter, room temperature
1 cup granulated sugar
1½ cups powdered sugar
2 tablespoons vanilla extract
4 cups all purpose flour
14 ounces soft caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream
1/2 teaspoon vanilla
optional - 1 tablespoon coarse sea salt

Steps:

  • Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.
  • Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.
  • Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

Nutrition Facts : ServingSize 1 bar, Calories 423 calories, Sugar 39.9 g, Sodium 515.9 mg, Fat 18.9 g, SaturatedFat 10.8 g, TransFat 0.6 g, Carbohydrate 60.6 g, Fiber 0.6 g, Protein 4.3 g, Cholesterol 43.6 mg

BUTTER CARAMELS



Butter Caramels image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield Yield: 32 (2-inch) squares

Number Of Ingredients 4

5 cups sugar
1 cup water
6 tablespoons butter
1 cup cream, warmed if possible

Steps:

  • Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature.

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  • Line a 9x9-inch pan with a parchment paper sling. It helps to spray the pan with a little cooking spray first to help the parchment paper stick in place.
  • In a large, heavy bottomed pot that is at least 4-quart capacity, combine the sugar, corn syrup, butter, salt, and 1 cup of the cream. Slowly heat over medium heat, stirring constantly with a wooden spoon or heat resistant spatula, until the butter is melted and the mixture comes to a boil.
  • Heat the remaining cream in a bowl in the microwave for 1-2 minutes until hot. Slowly pour the cream into the caramel mixture, stirring constantly until combined.
  • Continue to cook over medium heat, stirring frequently, until the caramel reaches 240-245 degrees F on a candy thermometer. This can take quite a while! You can also test the caramel by dropping a spoonful in a bowl of cold water and shaping it into a ball. If it is pliable and soft but holds it's shape, then it is ready.


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  • In a large saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat and stir until smooth.
  • Add 1/2 cup cream and stir constantly until a candy thermometer reads 234 degrees. Add another 1/2 cup cream and return mixture to 234 degrees, stirring constantly. Add the remaining 1/2 cup of cream and cook until the temperature reaches 240°. Test candy. (If you are at a high altitude, you may want to begin testing when the mixture reaches 234°.) If the mixture dissolves in the water, you need to keep cooking until the temperature goes up 2 more degrees, then test again. If mixture hardens when a small dollop is placed in ice cold water, then remove from heat and pour into prepared pan.*
  • Immediately pour the mixture into the prepared pan and let stand until firm - about 5 hours or overnight.


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