Annalees Caramel Recipes

CARAMELS

Steps:

• Grease a 12x15 inch pan.
• In a medium-size pot, combine sugar, brown 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 250 degrees F (120 degrees C) remove the pot from the heat.
• Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

ANNALEE'S CARAMEL

Steps:

• Generously butter 9 x 13 pan with 2 T butter, and sprinkle finely chopped nuts of your preference and set aside.
• In large non-stick pan, melt 1/2 c butter, adding sugar and Karo syrup and pinch of salt.
• On medium high heat, bring to boil, stirring continuously.
• Once mixture comes to a roiling boil, slowly add evaporated milk, stirring continuously until tempature reaches soft ball stage; 240* on candy thermometer. (while stirring, make sure the boil continues).
• Once mixture has reached soft ball stage, remove from heat and add vanilla, stirring until smooth and creamy.
• Pour mixture over nuts and let set until completly firm and cool; approx 4 hours.
• Once caramel has cooled, cut into small bite size pieces, wrapping each individual piece with waxed paper, twisting both ends. (this is done as each piece comes out of the pan).
• Store wrapped candy in air tight container at room tempature.

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.

CREAMY CARAMELS

Steps:

• Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring., Remove from the heat; stir in milk. 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., Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.