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!

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.

BUTTER RUM CARAMELS

Steps:

• Butter an 8-inch square metal baking pan (do not use glass) and set on a rack. In a 5-quart heavy kettle cook cream, sugars, corn syrup, butter, and salt over moderate heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugars are completely dissolved, about 15 minutes. Boil mixture, without stirring, until a candy or digital thermometer registers 245°F., about 15 minutes. Remove pan from heat and add extract, swirling pan until combined. Immediately pour caramel into baking pan set on rack and cool completely. Chill caramel until firm, at least 12 hours, and up to 1 week.
• Line a cutting board with wax paper and invert caramel onto it. Bring caramel to room temperature, about 30 minutes. With an oiled sharp knife cut caramel into pieces, each about 3/4 inch long and 1/3 inch wide.
• Individually wrap caramel pieces in wax paper or candy wrappers or layer between sheets of wax paper (do not use foil or parchment) in an airtight container. Caramels keep at cool room temperature 2 weeks.

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.

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.

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.