AUNT EMILY'S SOFT CARAMELS
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
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
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
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
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
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
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
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
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
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
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 and perfect. Our family's tried and true recipe!
Provided by Erin Collins
Categories Snack
Time 1h
Number Of Ingredients 5
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 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
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
Provided by Food Network
Categories dessert
Time 1h30m
Yield Yield: 32 (2-inch) squares
Number Of Ingredients 4
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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- 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°).
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Estimated Reading Time 5 mins
- When the thermometer reaches 245 degrees {240 degrees is also called soft ball stage, I like to cook mine to 245 degrees}, remove pot from heat.
SALTED-BUTTER CARAMELS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 4 hrs 55 minsServings 50
- In a large, heavy pot, combine sugar, 1 cup cream, corn syrup and butter. Cook over medium heat, stirring, until butter has melted and sugar has dissolved. Increase heat to high and bring to a boil. Cook, without stirring, until mixture reaches 248°F on a candy thermometer, 25 to 30 minutes.
- Combine remaining 1 cup cream and vanilla; carefully pour into caramel mixture (be careful, as mixture may bubble up). Cook until mixture returns to 248°F on candy thermometer, about 10 minutes. Pour into lined baking pan. Sprinkle with coarse salt, if desired. Cool slightly, then cover with plastic wrap and let stand at room temperature for at least 4 hours or overnight.
- Place a sheet of parchment on a countertop and turn slab of caramel out onto parchment. Peel off foil. Cut slab crosswise into 10 strips, then cut each strip into 5 caramels.
HOW TO MAKE HOMEMADE CARAMEL - BROMA BAKERY
From bromabakery.com
Estimated Reading Time 5 mins
- In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.
- Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.
- Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Taste a spoonful of cooled caramel. If desired add the remaining sea salt to taste!
SOFT BUTTER CARAMELS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Estimated Reading Time 2 mins
- Line a 20cm square baking tray with baking paper. Mix the cream, condensed milk and vanilla in a saucepan and set aside.
- In a large, heavy-based saucepan, combine the golden syrup, 60ml cold water, sugar and salt. If your sugar thermometer clips onto the pan, attach it now. Put on a high heat and cook until the sugar is dissolved, running a fork through occasionally if it needs evening out, for 5-10 minutes. Brush down the sides of the pan with a pastry brush dipped in water to remove any crystals.
- When the sugar has dissolved, leave it to come to a boil. Cook, without stirring, until the temperature reaches 120°C degrees (hard-ball stage) – after 10-15 minutes. Meanwhile, gently heat the cream mixture until just warm – don’t allow it to boil. When the sugar mixture reaches 120°C, slowly stir in the butter and the warmed cream mixture, keeping the sugar mixture boiling all the time. Stirring constantly, cook over a medium heat until the thermometer reads 110°C (firm-ball stage) – another 10 minutes or so. Pour it into the prepared tin immediately, using a spatula to remove all the mixture. Leave in a cool place for around 2-3 hours to cool completely.
- To cut, remove the caramel from the tin, keeping it on the baking paper. Cut into squares using a long sharp knife and remove the squares to more baking paper – they’re soft, which makes them fabulous to eat but means they shouldn’t be handled too much. They’ll keep in an airtight container for 1-2 weeks
BROWN BUTTER CARAMEL SNICKERDOODLES - MEL'S KITCHEN …
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Estimated Reading Time 6 mins
- Preheat the oven to 375 degrees F. (see note) Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside.
- For the browned butter, cut the butter into pieces and add to a stainless skillet or saucepan. Heat on medium-low until the butter melts. Continue cooking, swirling or stirring occasionally; the butter will foam and sizzle as it cooks and golden bits (the butter solids) will settle to the bottom. Cook until the butter has a nutty fragrance and the solids are golden brown. Watch closely; it can burn quickly.
- Remove from the heat and scrape the butter and all the browned bits into a large bowl. Cool the butter until the texture is thick and sludgy - or at the very least, no longer warm. This cooling step is important so the cookies don't spread while baking!
THE ORIGINAL CARAMELS - NO CORN SYRUP ADDED TO THIS …
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4.5/5 (162)Category DessertsServings 22Total Time 25 mins
- Slit a vanilla pod into halves and scrape the inside of it. Add both, the pod and the scraped paste to the cream. Heat the cream and let the cream get infused with the flavors of the vanilla pod. Remove the vanilla pod from the mixture once the cream is well heated.
- In a heavy bottom pan, put the sugar and let it melt over medium heat. Do not stir the sugar continuously but at intervals. Once all the sugar has melted bring it to 175 to 180 degrees C. At this stage the sugar should turn darkish brown
- At the point switch off the gas and add the heated cream and whisk well until well combined. Now bring this mixture to 120 degrees C (do not whisk constantly but at intervals)
EASY PEANUT BUTTER SOFT CARAMELS RECIPE - SOMETHING …
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5/5 (1)Estimated Reading Time 3 minsServings 12
- Line a loaf pan with foil or parchment paper, and lightly spray with non-stick cooking spray. Set aside.
- Continue to stir until mixture starts to bubble around the edges. Change heat to medium, and continue to gently stir for EIGHT MINUTES.
CHOCOLATE CARAMELS - BUTTER WITH A SIDE OF BREAD
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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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