Cinnamon Caramels Recipes

CINNAMON ROCK CANDY

Steps:

• Line a 15x10x1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. , Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. , Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container.

CARAMEL CINNAMON ROLLS

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
• Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
• Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
• Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
• Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
• Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
• Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

CINNAMON CARAMEL APPLES

Steps:

• In a microwave-safe bowl, combine the caramels, chocolate chips, water, cinnamon and vanilla. Microwave, uncovered, on high for 1-1/2 minutes; stir. Microwave 30-60 seconds longer or until caramels are melted., Insert Popsicle sticks into the apples; dip into caramel mixture, turning to coat. Roll in or press on desired toppings. Place on waxed paper; let stand until set.

CINNAMON CARAMELS

Steps:

• Lightly butter a 13x9-inch baking pan. Set aside.
• Melt butter in large microwavable bowl. Stir in sweetened condensed milk, corn syrup and sugars. Microwave on HIGH 15 minutes, stirring every 5 minutes. Using a clean spoon, drop a small amount of the caramel mixture into a cup of cold water. When mixture forms a firm ball in the water, it is ready. If the caramel mixture does not form a firm ball, continue microwaving in 5-minute increments, repeating cold water process until a firm ball is formed. Let cool 5 minutes, stirring occasionally. Stir in extracts and salt.
• Pour caramel mixture into prepared pan. Allow to cool 2 hours or until firm and cool enough to handle. Cut into bite-size pieces. Wrap individual pieces in wax paper, or place between layers of wax paper, and store in airtight container.
• Test Kitchen Tip: To make using a candy thermometer, microwave on HIGH 15 minutes, stirring every 5 minutes. Place candy thermometer into mixture and check temperature. Remove thermometer before placing bowl back into microwave. Continue microwaving in 5-minute increments, checking temperature with clean thermometer until temperature reaches 240°F (soft-ball stage). Continue as directed.