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
CHOCOLATE CARAMELS
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
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
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
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
Provided by Food Network
Categories dessert
Time 2h17m
Yield About 70 caramels
Number Of Ingredients 11
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
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
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
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
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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- Sift the flour and cocoa powder in a bowl. In a separate bowl, beat the egg whites with a mixer until firm peaks. Add the caster sugar and whisk until stiff and glossy. Add the beaten egg yolks and gently mix with a spatula. Finally, add the sifted dry mixture of flour and cocoa powder and gently combine with the spatula. Spread the preparation on a baking sheet covered with parchment, using an angled spatula. Bake at 356 F/180 C for 10 minutes. Once ready, remove from the oven and let it cool.
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- Place about half of your chocolate into a small pan over a very low heat (or bain marie if you prefer) and heat the chocolate until it reaches a temperature of 45ºC – Don’t worry if not all of the chocolate has melted, it will continue to melt after it’s removed from the heat.
- Pour the melted chocolate into the mould (or pipe if you prefer). Fill each of the squares you’re using to the top. Once filled, tip the mould upside down over the bowl you stirred the chocolate in and tip out any excess – you’re trying to create a hollow shell.
- Add about half of any unused chocolate you have in the packet to the chocolate you put back into the pan earlier and repeat steps 1-4 (above) to temper the chocolate. You can use the same bowl you used earlier even if it has some hardened chocolate in the bottom as it will melt in and help the tempering process.
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Estimated Reading Time 1 min
- 1. Put milk, butter and caramels into a large pot (large enough to have up to 6 cups of cornflakes in it and still be able to stir it easily) on about medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
- 2. When the caramel is melted down and everything is well mixed, add the cornflakes. Mix well so that the flakes are all well coated.
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Estimated Reading Time 5 mins
- In a large mixing bowl, add the instant chocolate pudding mix (the dry powder from the box) and the whole milk. Stir with a whisk until pudding dissolved and it's thicker. About 1-2 minutes.
- Add the dry cake mix (DO NOT prepare the cake mix before, just add the dry cake mix), caramel sauce, and 1 cup of the dark chocolate chips. Stir together until combined.
- Evenly spread into the prepared baking dish. Sprinkle the chopped pecans on top and then the remaining dark chocolate chips.
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Estimated Reading Time 5 mins
- Measure out all of your ingredients into separate bowls (100g granulated sugar, 30g butter, 60ml single cream). Cut the butter into small cubes (this’ll help you to incorporate it into the sauce quickly).
- Put the sugar into a large saucepan spread even across the bottom and place onto a medium heat.
- Once the sugar has clearly started to melt, gently move the sugar about the pan with the spatula until it has all melted.
- Once the sugar has melted continue to stir gently with the spatula until it has turned a light brown colour.
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- Turn the cakes out of the pans onto a rack to cool completely while you continue with the recipe.
- To make the syrup: Combine the sugar and water in a microwave-safe measuring cup and heat for 90 seconds at high power; or heat the mixture in a small saucepan set over medium heat. Stir until the sugar dissolves, then add the rum. Set aside to cool.
- To prepare the cake: Cut a small vertical notch in the sides of the two cake layers. (Since you’ll be cutting each layer in half to make a total of four layers, the notches will help you line them back up when it's time to assemble the cake.)
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