Charlottes 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

CHOCOLATE CARAMELS



Chocolate Caramels image

When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/4 pounds.

Number Of Ingredients 5

1 teaspoon butter, softened
1 cup sugar
3/4 cup light corn syrup
2 ounces unsweetened chocolate, chopped
1-1/2 cups heavy whipping cream, divided

Steps:

  • Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

CARAMELS



Caramels 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

Categories     Desserts     Candy Recipes

Yield 60

Number Of Ingredients 7

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, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g

CHARLOTTE'S CARAMELS



Charlotte's Caramels image

Provided by Food Network

Categories     dessert

Time 2h17m

Yield About 70 caramels

Number Of Ingredients 11

1 tablespoon butter or vegetable oil cooking spray
1 cup heavy cream
1 cup evaporated milk
1/2 cup sweetened condensed milk
2 cups light corn syrup
2 cups sugar
1/2 cup water
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 6 pieces
2 teaspoons vanilla extract
Optional: 1/2 to 1 cup nuts (walnuts, peanuts, almonds), apples

Steps:

  • Spray bottom and sides of a 9 by 11-inch baking pan with vegetable oil or rub with 1 tablespoon butter. In a small heavy saucepan, combine cream, evaporated milk, and sweetened condensed milk. Set aside to warm later.
  • In a large, heavy saucepan, combine corn syrup, sugar, water, and salt. Over high heat, cook until sugar is dissolved, about 6 to 8 minutes, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals. Stop stirring, insert candy thermometer, reduce heat to medium and let come to a boil. Cook, without stirring, until temperature reaches 250 degrees F (hard-ball stage), about 45 to 60 minutes.
  • Meanwhile, place cream and milk mixture over low heat and stir until warm. Do not boil.
  • When sugar reaches 250 degrees F, stir in the warm cream and the pieces of butter. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm ball stage), 45 to 60 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand, uncovered, at room temperature for 12 to 24 hours without moving. This is the most difficult part, as you will want to eat it!
  • To cut into candies, coat a cutting board or marble slab generously with vegetable oil spray. Unmold caramel by turning upside down onto oiled surface. Cut into 1-inch by 1 1/2-inch pieces with a very sharp, heavy knife. Wrap with precut waxed paper squares, twisting ends to seal. If you don't wrap them, the caramel pieces will stick together.

APPLE CHARLOTTE WITH CARAMEL SAUCE



Apple charlotte with caramel sauce image

A comforting apple Charlotte is the perfect pudding, covered win caramel and cream.

Provided by Simon Rimmer

Categories     Desserts

Yield Serves 4

Number Of Ingredients 12

30g/1oz butter
225g/8oz Bramley apples (or similar cooking apples), peeled, sliced
225g/8oz Cox's, Pippins or any other English eating apple, peeled, sliced
30g/1oz caster sugar
1 vanilla pod, split, seeds scraped out
1 free-range egg yolk
75g/2¾ oz melted butter for the bread
8 slices white bread, crusts removed
100g/3½oz butter
100g/3½oz soft dark brown sugar
100ml/3½fl oz double cream
clotted cream

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Melt the butter in a large pan over a medium heat. Add all of the apples, the sugar and vanilla seeds. Cook until the apples become soft enough to break down into a purée. Remove from the heat and allow to cool.
  • Once the apple mixture is cool, add the egg yolk and mix well to combine.
  • Butter the bread slices and line a 600ml/1 pint pudding basin with some of the bread slices, overlapping the slices to ensure there are no gaps.
  • Spoon in the apple mixture and cover the top with the remaining bread.
  • Place a plate on top of the pudding and weigh it down with a can of beans (or similar weight) for one hour.
  • Remove the plate and cover the pudding with kitchen foil. Bake in the oven for 30 minutes.
  • Remove the foil and bake for ten more minutes, or until the top is light golden-brown.
  • For the sauce, place the butter, sugar and cream into a separate pan over a medium heat. Bring to the boil and cook for 5-6 minutes, until combined as a smooth sauce.
  • To serve, cut out a wedge of apple Charlotte and place onto each plate. Add a generous spoonful of the sauce and a spoonful of clotted cream alongside.

CARAMEL PEAR CHARLOTTES WITH CARAMEL SAUCE



Caramel Pear Charlottes with Caramel Sauce image

Categories     Milk/Cream     Dairy     Fruit     Dessert     Bake     Pear     Eau de Vie     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

For charlottes
6 firm-ripe Bosc pears (about 2 3/4 pounds)
1/2 vanilla bean
2 tablespoons sugar
1 stick (1/4 cup) unsalted butter, softened
20 slices firm white sandwich bread (from about two 1-pound loaves)
For sauce
1 cup sugar
3 tablespoons heavy cream
3 tablespoons unsalted butter
3 tablespoons poire William (French pear brandy)

Steps:

  • Make charlottes:
  • Peel and core pears and cut into 1/4-inch dice. With a knife halve vanilla bean lengthwise and scrape seeds into a small bowl. In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add pears and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, stirring occasionally, until caramel is dissolved and pears are tender but still hold their shape, about 15 minutes. Drain pear mixture in a sieve set over a bowl and reserve any pear juices for sauce. Discard vanilla bean pod.
  • Preheat oven to 375°F.
  • Butter bread slices on 1 side. Using 12 slices of bread, cut 6 bread rounds to fit in bottoms of six 2/3-cup charlotte molds or ramekins and cut 6 rounds the same size as tops of molds or ramekins. Discard crusts from remaining 8 bread slices and cut slices into 1 1/4-inch-wide strips. Put bottom rounds, buttered sides down, in molds or ramekins and arrange strips vertically, buttered sides against insides of molds or ramekins, slightly overlapping and pressing them gently to adhere. Trim any overhang flush with rims. Divide pear mixture among molds or ramekins and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be made up to this point 3 hours ahead and chilled, covered.
  • Bake charlottes on a baking sheet in middle of oven until bread is golden, about 25 minutes.
  • Make sauce:
  • In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add cream, butter, and any reserved pear juices (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved and stir in poire William. Invert charlottes onto 6 plates and spoon sauce over them.

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