Heavenlycaramels Recipes

CARAMEL HEAVENLIES

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly spray with cooking spray. Arrange graham crackers in a single layer in the prepared pan; If your pan isn't quite those dimensions you may need to break graham crackers to fit. Sprinkle with marshmallows in an even layer.
• In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted, about 2 -3 minutes. Remove from heat; stir in vanilla and 1/4 teaspon salt if using unsalted butter.
• Spoon butter mixture over marshmallows and graham crackers making sure to get some on all of the graham crackers. Sprinkle with almonds and coconut. Bake 10-14 minutes (mine only took 10) or until the marshmallows and coconut are golden brown. Be careful! You want them cooked enough that the bars caramelize and aren't sticky but not too much so that the top starts burning.
• Let them cool. Using foil, lift cookies out of pan. Cut into small triangles; trimming the edges if necessary.

CARAMEL HEAVENLIES

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows., In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat; stir in vanilla., Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned,14-16 minutes. Cool completely in pan on a wire rack., Using foil, lift cookies out of pan. Cut into triangles; discard foil.

HEAVENLY CARAMELS

Steps:

• Grease a 9 x 13 inch pan. or- I use Parchment paper VERY lightly greased -- and even then, i wipe it off with a napkin so it is just barly covered.
• In a LARGE pot (because it tripples in size ladies) combine 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 ABOUT 242-250 degrees. ***If you want the kind of caramel that is really soft and stringy when you bite into it, cook closer to 242. If you want chewier caramel yet they are still beautifully soft, cook closer to 250*** This usually takes around 40-50 minutes, and cook on a medium heat -- It will not burn this way- it my be necessary to turn it up at about 220 -- It seems to sit at that temp if you dont increase the heat. But you must stand and stir constantly at that point so it doesnt burn.
• Remove from heat.
• Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares USING A PLASTIC KNIFE and wrap them in wax paper for storage. The plastic knife is a God-send -- Slides right through.