Butter Caramels Recipes

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!

CARAMEL CANDIES

Steps:

• Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.

BUTTER CARAMELS

Steps:

• Bring cream to a boil in a heavy saucepan.
• Stir in sugar and honey, keep stirring until mixture returns to boiling.
• Let boil slowly until syrup reaches 257 degrees F on candy thermometer.
• Remove from heat and stir in vanilla, butter and salt.
• Pour into greased 8-inch square pan and let cool several hours.
• Cut into squares with a buttered knife and wrap in foil.

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.