Lot's of Caramel's

Subject: Lot's of Caramel's Fri Nov 07, 2008 11:18 pm

Caramels

2 cups sugar
3/4 cup corn syrup
1/3 cup butter
1 cup cream or evaporated milk
1 teaspoon vanilla

Place sugar, corn syrup, butter and cream in saucepan and stir constantly until the mixture boils
Let mixture boil until a firm ball forms in cold water
Remove from fire, add vanilla and pour into well oiled pan 3/4 inch thick
When cold cut into squares

Subject: Re: Lot's of Caramel's Fri Nov 07, 2008 11:18 pm

Caramels (Easy Microwave)

1 cup butter
2-1/3 cups packed brown sugar
1 cup light corn syrup
1 can (14oz) sweetened condensed milk
1/8 tsp salt
1 tsp vanilla extract
1/2 cup chopped walnuts, optional

In 2 qt microwave safe pitcher, combine butter, sugar, syrup, milk and salt
Microwave on high 3 to 4 minutes, stirring once after about 2 minutes
When butter is melted, stir well
Microwave on high for about 14 minutes or until mixture reaches 245 (firm ball stage)
No stirring is needed
Remove from microwave, stir in vanilla and walnuts
Allow to stand for 10 minutes, stirring several times
Pour Into greased 13x9x2 inch pan (smaller 11x7x2 pan yields thicker candy)
Refrigerate until cool
Invert the pan
Carefully tap out whole block of candy, cut into squares
Wrap in waxed paper and store in the refrigerator or freeze
Yield about 2-3/4 lbs

Subject: Re: Lot's of Caramel's Fri Nov 07, 2008 11:19 pm

Coffee Caramels

1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/2 cup light corn syrup
2 tbsp instant coffee
1/2 cup heavy cream
1 cup milk
1/4 cup butter or margarine
1 tsp vanilla extract

Line a 9x5x3 inch loaf pan with foil
Lightly butter foil
In medium saucepan, combined all ingredients except vanilla
Cook, stirring over low heat until sugars are dissolved
Over medium heat, cook, uncovered and stirring occasionally, to 248F on a candy thermometer, or until a little in cold water forms a ball as firm as you want caramels to be
Remove from heat, Stir in vanilla
Turn into prepared pan, let cool
With sharp knife, cut into 36 pieces
Wrap individually in waxed paper
Makes 1 pound

Vanilla Carmels: Omit Instant Coffee

Subject: Re: Lot's of Caramel's Fri Nov 07, 2008 11:19 pm

Licorice Caramel Candy

1-1/2 tsp butter
2 cups sugar
3 cups heavy whipping cream, divided
1-1/3 cups light corn syrup
2 tsp anise extract
1/4 to 1/2 tsp red paste food coloring

Line a 8 inch square pan with foil
Grease the foil with 1-1/2 tsp butter, set aside

In a heavy Dutch oven, combine the sugar, 1-1/2 cups crème and corn syrup
Bring to a boil over medium heat, stirring constantly
Cook and stir until a candy thermometer reads 234F (soft ball stage)
Gradually add remaining cream, return to a boil, stirring constantly, until a candy thermometer reads 248F (firm ball stage)

Remove from the heat, stir in extract and food coloring (keep face away from mixture as odor is very strong)
Pour into prepared pan (do not scrape pan)
Cool completely before cutting
Store in an airtight container in the refrigerator
Yield about 1 lb (4oz)

Subject: Re: Lot's of Caramel's Fri Nov 07, 2008 11:19 pm

Old-Fashioned Caramels

1 tbsp plus 1 cup butter, divided
2 cups sugar
1-3/4 cups light corn syrup
2 cups half and half cream
1 tsp vanilla extract
1 cup chopped pecans, optional

Line an 11x7x2 inch pan with foil, grease with 1 tbsp butter and set aside

In a large heavy saucepan over medium heat, combine the sugar, corn syrup and remaining butter Bring to a boil, stirring constantly, boil gently for 4 minutes with out stirring
Remove from the heat, stir in cream
Reduce heat to medium low and cook until a candy thermometer reads 238 (soft ball stage) stirring constantly.
Remove from the heat, stir in vanilla and pecans if desired

Pour into prepared pan, cool
Remove from pan and cut into 1 inch squares
Yield about 6 dozen

Subject: Re: Lot's of Caramel's Fri Nov 07, 2008 11:20 pm

Vanilla Caramels

Master Recipe
2 cups sugar
1/16 tsp salt
2 cups corn syrup
1/2 cup butter
1 tall can evaporated milk
1 tsp vanilla

Combine sugar, salt, and syrup in saucepan.
Cook over low heat until sugar is completely dissolved.
Bring to boil
Cook until a little syrup dropped from a tsp into cold water forms firm ball (244F)

Add butter and milk a little at a time so that mixture does not stop boiling
Continue cooking to 242F

Remove from heat. Add vanilla, stirring only to blend.
Pour into buttered pan
Mark into squares.
Cut when cold.
Makes about 72 pieces

Vanilla caramel variations

Chocolate Caramels
In master recipe cook 4 sqs (4oz) unsweetened chocolate with sugar, salt, and syrup.

Nut Caramels
In master recipe add 1 to 1 1/2 cups chopped nuts before pouring into pan

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