Lovely Light Caramels Recipes

LOVELY LIGHT CARAMELS

Steps:

• In a heavy sauce pan stir together the sugar, karo and 1 c of cream.
• Cook on medium to medium high stirring almost constantly till it reaches about 235 degrees on a candy thermometer. To test, place cold water in a cup and drop about 1 teaspoon of the mixture into it.if the mixture can be formed into a soft ball with your fingers it is ready.
• While stirring constantly add the other cup of cream very slowly. Cook till temp reaches bout 235 again.
• Remove from heat and stir in butter and vanilla. If you desire nuts stir the in now.
• Pour into a lightly buttered 9 by 9.
• Allow to cool.
• Cut into squares and wrap in wax paper or keep in pan and cover with plastic .

SOFT, BUTTERY HOMEMADE CARAMELS

Steps:

• Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat.
• Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 5-10 minutes per can and stirring constantly. A labor of love indeed.
• Once all the milk is added use a candy thermometer and bring the mixture to 238F-240F and not any hotter! Even a few degrees hotter will make them chewy instead of soft.
• Pour into a parchment lined 13x9 pan and cool completely. Cut and serve. Enjoy!

UNKNOWNCHEF86'S MICROWAVE SOFT VANILLA CARAMELS

Steps:

• Note: If possible, recruit an extra person or two to help cut and wrap the caramels. It can be done on your own with no real problem, but extra hands make the job easier. If you are doing the wrapping and cutting on your own, I would advise doing it in stages: cut all the wax paper squares, then cut the caramel into individual pieces, then wrap them according to directions. Rinse your hands occasionally with hot water, then towel-dry, to remove any residual stickiness.
• Butter an 8x8 inch pan. Line the pan with foil, folding any excess over the outside edges; set aside.
• Mix the butter, brown sugar and corn syrup in a microwave-safe glass bowl or measuring cup. I use my 4 cup Pyrex measuring cup or my 8 cup Pampered Chef measuring/mixing bowl, both of which have a handle.
• Microwave on high for two minutes.
• Stir mixture and return to microwave for two minutes longer.
• Add 2/3 cup sweetened condensed milk and stir well.
• Microwave three and a half more minutes.
• Remove from microwave and stir in 1/2 tsp vanilla.
• Pour into prepared pan, scraping any residual caramel from the sides of the bowl. Be careful not to touch the caramel, as getting a sugar burn would put a real damper on your day.
• Set aside and let cool to room temperature.
• While the caramels are cooling, cut the wax paper squares; set aside. Note that the number of servings is dependent on how large/small you cut the caramels.
• When the caramel is cooled, remove foil liner from the pan via the foil "wings" folded over the top of the pan.
• Cut into approximately 1 inch squares with a well-buttered knife or dough scraper, being careful not to cut through the foil.
• Butter your hands well, then place one caramel in the middle of a wax paper square. Roll it into a cylinder, then twist the ends.
• Store the wrapped candies in a cool, dry place.

HOMEMADE CARAMELS :)

Steps:

• Bring slow to a boil the sugar, corn syrup, butter and 1 cup of the half & half. Then gradually stir in 1 more cup of cream. Stir frequently as mixture begins to thicken. then constantly stir as it darkens.
• Cook to 254 degrees ( a little dropped into cold water forms a hard ball) I find this takes about an hour.
• Pour into buttered cookie sheet with 1/2 cup broken nuts scattered over bottom.
• Put in refrigerator until they begin to set and take out. When cold, cut into squares.
• Wrap individually in small pieces of saran wrap.