Golden Candy Caramels Recipes

GOLDEN CARAMELS

Steps:

• Spray an 11 3/4-by-16 1/2-inch baking pan (this is a half-sheet pan) with vegetable-oil spray. Set aside in a spot where it will not be moved. In a 2-quart saucepan, combine cream and sweetened condensed milk; set aside.
• In a heavy 6- to 8-quart saucepan, combine corn syrup, 1 cup water, sugar, and salt. Clip on candy thermometer. Over high heat, cook until sugar is dissolved, stirring with a wooden spoon, 8 to 12 minutes. Brush down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
• Stop stirring, reduce heat to medium, and bring to a boil. Cook, without stirring, until temperature reaches 250 degrees (hard-ball stage), 45 to 60 minutes. Meanwhile, cook cream mixture over low heat until it is just warm. Do not boil. When sugar reaches 250 degrees. slowly stir in butter and warmed cream mixture, keeping mixture boiling at all times. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm-ball stage), 55 to 75 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand uncovered at room temperature for 24 hours without moving.
• To cut, spray a large cutting board generously with vegetable-oil spray. Unmold caramel from pan onto sprayed surface. Cut into 1-by-1 1/4-inch pieces, or other shapes. Wrap each in cellophane or waxed paper.

CARAMELS I

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.

CHEWY CARAMEL

Steps:

• In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
• Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

CLASSIC CARAMEL CANDIES

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
• Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
• Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
• Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

TRIED AND TRUE CARAMEL CANDY

Steps:

• Combine all ingredients in a heavy saucepan and cook on medium-high flame.Stir consistently as the ingredients melt and combine.
• Let mixture come to a rolling boil and continue stirring consistently.
• Mixture will begin to thicken more and more the longer it is allowed to boil. Keep in mind that the caramel will firm up considerably when it is cooled.
• Cook to medium ball stage. Do the drop test to see how firm your caramel is.
• DROP TEST: Get a small bowl and fill it with ice water. Set it to the side of the stove and when you think your Caramel is firming up, take a spoonful and drop it in the ice water. Wait about thirty seconds so it has time to cool, then take the caramel out of the ice water and squish it between your fingers. If it isn't as firm as you want it, cook the caramel for a bit longer and then do another drop test. Keep doing this until it has reached the stage you want. See how easy and simple that was?.
• Remove caramel from heat and let cool for a while in the pan.
• When it is somewhat cooled, pour it out onto a greased counter, or onto parchment paper.Let cool to room temperature.
• Use a pizza cutter to cut strip off the caramel, then cut the strip into small pieces and wrap in pieces of wax or parchment paper. The softer the caramel, the more likely it is to stick to the wrapping. So if you like it really soft, I would suggest you use parchment paper instead of the wax.
• The best thing about this recipe is that it tastes good no matter how hard or soft you cook it. If you want a caramel syrup, then you boil it for a very short while. If you want a caramel toffee, the flavor will still be as wonderful. I hope you enjoy this recipe as much as I have over the years.

NO-BAKE SALTED CARAMEL GOLDEN GRAHAMS™ BARS

Steps:

• Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray; stir together cereal and nuts in bowl.
• Spray medium microwavable bowl with cooking spray; add butter, caramel sauce, salt and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and nuts; stir until cereal is well coated. Press firmly in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 90 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars.
• Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

GOLDEN CARAMELS

Steps:

• Line bottom and sides of a 9-inch square pan with parchment paper; set aside.
• Split the vanilla bean in half with a small paring knife, and scrape out the seeds; discard the pod. Add the seeds to the cream in a 1 1/2 quart saucepan; scald the cream and keep the saucepan near the stove so that if the cream cools too much when needed, you can reheat it briefly. In a deep, heavy-bottomed 4-quart saucepan over low heat, blend the corn syrup and the sugar, stirring occasionally until the mixture becomes more fluid and most of the sugar appears dissolved.
• Stop stirring, raise heat to medium-high, and gently boil until a candy thermometer registers 305 degrees F (hard crack stage), about 9 to 12 minutes.
• Add the butter and salt to the sugar mixture, stirring constantly. Pour in the warm vanilla-flavored cream in a slow but steady stream without letting the boiling stop (be careful-mixture foams up and is steamy). Lower heat to medium and continue to boil gently until the thermometer registers about 248 degrees F, stirring occasionally to prevent scorching, about 14 to 15 minutes.
• Let the candy stand about 3 minutes to allow bubbling to subside, then pour into the prepared pan without scraping the saucepan; allow to cool at least 5 hours.
• Invert onto a clean cutting board and cut into 1/2-inch-wide strips; then cut across the strips to form 1/2-inch squares. To apply a patch of gold leaf to each square, use a small artist's brush. With the brush, lift a tiny patch about the size of an oatmeal flake of gold leaf and deposit it on top of the caramels for decoration.
• Cut caramels tend to stick together and not hold their shape unless individually wrapped, so for easiest storage wrap the block of caramels in aluminum foil and cut off portions as needed. Store cut caramels in layers, separated by aluminum foil in an airtight metal or plastic container in a cool place for up to 3 weeks.

GOLDEN WALNUT CARAMEL SQUARES

Steps:

• Line a 9-in. baking pan with foil and grease the foil; set aside., In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into prepared pan; prick crust with a fork. Bake at 350° for 18-22 minutes or until set and edges begin to brown., Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over crust; set aside., In a large heavy skillet over medium-low heat, cook sugar until melted. Do not stir. Reduce heat to low; cook for 5 minutes or until golden brown., In a large saucepan, combine the butter, cream and corn syrup. Slowly pour in cooked sugar. Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in walnuts. Pour over prepared crust., In a microwave, melt chocolate; stir until smooth. Drizzle over caramel layer. Cover and refrigerate for 2 hours or until firm., Using foil, lift candy out of pan. Gently peel off foil; cut candy into squares.

CARAMEL CANDIES

Steps:

• Grease an 8 by 4-inch (20 by 10 cm) loaf pan and line it with a parchment sling so that the paper comes up all the sides and has about a 2-inch (5 cm) overhang on each side. Grease the parchment paper.
• In a large, heavy-bottom saucepan (the caramel will bubble up quite a bit once it starts cooking, so it's important to have a deep pan) over medium-high heat, combine the sugar, corn syrup, water, and salt, stirring very gently to combine while trying to avoid getting any sugar crystals on the sides of the pan. Cover and bring to a boil, until the sugar has melted and the mixture is clear, 3 to 5 minutes.
• Uncover and cook until the sugar has turned light golden and reaches 300ºF (150ºC) on an instant-read thermometer, 6 to 7 minutes. Turn the heat down to medium and cook until deep golden (340ºF or 170ºC), about 4 to 5 minutes more. Immediately remove the pan from the heat and add the heavy cream and butter (the cream will foam considerably, so be careful pouring it in).
• Return the pan to medium-high heat and cook until the caramel reaches the desired stage, stirring frequently, 4 to 7 minutes. For soft, melt-in-your mouth caramels, cook until 248ºF (120ºC), and for firmer caramels with a bit more chew, cook until 252ºF (122ºC). Stir in the vanilla off the heat. Let the caramel sit for 2 to 3 minutes, until the bubbles subside.
• Carefully pour the caramel into the prepared pan and gently tap the pan on the counter a few times to eliminate any air bubbles. Let the caramel cool completely, then transfer to the refrigerator and chill for 1 hour.
• Using the parchment overhang, lift the caramel out of the pan. Peel away the parchment paper and cut the caramel in half lengthwise, then cut each half into twelve 2-inch (5 cm) pieces, for 24 rectangular pieces. Candies can be left as rectangles, or cut again into squares, for a total of 48 pieces. Individually wrap each caramel in wax paper or cellophane, twisting the ends of the paper closed. The wrapped caramels can be stored in an airtight container at room temperature for up to 2 weeks.

COCONUT CARAMELS

Steps:

• Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
• Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
• In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
• Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
• Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
• Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.

CARAMEL GOLDEN NO-BAKE COOKIES

Steps:

• In saucepan, mix sugar, milk, and butter.
• Boil for one minute, stirring constantly.
• Remove from heat and stir in the remaining ingredients.
• Drop by tablespoons onto waxed paper and let sit for 5-10 minutes or until firm.