CARAMELS I
I got this from a co-worker about 12 years ago. These are the best melt in your mouth caramels I have ever had, and I always have to make them for Christmas.
Provided by JUDI K.
Categories Desserts Candy Recipes
Time 1h30m
Yield 117
Number Of Ingredients 5
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.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 6.8 g, Cholesterol 9.7 mg, Fat 3.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 15.3 mg, Sugar 4.6 g
CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
- In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
- Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
- With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
CARAMELS
I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!
Provided by Barbara
Categories Desserts Candy Recipes
Yield 60
Number Of Ingredients 7
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.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g
BASIC CARAMEL
Keep an eye on your pan; the best indicator of doneness is appearance, not time. Just before the syrup reaches the shade you desire, remove it from the heat; the caramel will continue to cook for a few more seconds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 1
Steps:
- Pour 1/2 cup water into a medium (2- to 3-quart) heavy-bottom saucepan. Add sugar. Cook over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear.
- Continue to cook, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until medium amber. Remove from heat.
CARAMEL NUT TART
Categories Milk/Cream Chocolate Nut Dessert Bake Vegetarian Kid-Friendly Pecan Walnut Fall Honey Gourmet Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
- Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
- Reduce temperature to 350°F.
- Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
- Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
- Serve caramel tart chilled or at room temperature with ice cream and tuiles.
More about "caramel recipes"
BEST CARAMEL RECIPE - HOW TO MAKE CARAMEL SAUCE - DELISH
From delish.com
4.2/5 (52)Total Time 15 mins
- Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes.
- Increase heat to medium-high and cook until deeply golden, without stirring, 4 to 5 minutes more. (If you're using a candy thermometer, you want it to reach 350°).
HOW TO MAKE HOMEMADE CARAMEL (RECIPE INCLUDED)
From tasteofhome.com
Estimated Reading Time 8 mins
HOW TO MAKE CARAMEL | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Author By
40 CARAMEL DESSERT RECIPES: STICKY AND CHEWY TREATS
From thedailyspice.com
16 HOMEMADE CARAMEL CANDY RECIPES | TASTE OF HOME
From tasteofhome.com
CARAMEL RECIPES
From allrecipes.com
CARAMEL RECIPES - BBC FOOD
From bbc.co.uk
WERTHERS ORIGINAL: WERTHER’S ORIGINAL – RECIPES WITH CARAMEL …
From werthers-original.ca
CARAMEL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CRINKLY SALTED CARAMEL SNICKERDOODLE PIE. - HALF BAKED HARVEST
From halfbakedharvest.com
CARAMEL FRAPPUCCINO RECIPE - MAKE IT JUST LIKE STARBUCKS AT HOME!
From homemadelovely.com
CARAMEL SAUCE RECIPES
From allrecipes.com
THE 10 BEST CARAMEL RECIPES | TASTE OF HOME
From tasteofhome.com
CROCKPOT CARAMEL RECIPE
From msn.com
CHOCOLATE CARAMEL PEANUT BUTTER THUMBPRINT COOKIES
From redcottagechronicles.com
CARAMEL PECAN CHEESECAKE FRUIT DIP RECIPE - TASTING TABLE
From tastingtable.com
CARAMEL DESSERT RECIPES
From allrecipes.com
CARAMEL RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
CARAMEL POPCORN (+ EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
CARAMEL RECIPES - OLD FASHIONED, SAUCES, SALTED | TASTE OF HOME
From tasteofhome.com
DONAL SKEHAN’S SWEET NOVEMBER BAKES - INDEPENDENT.IE
From independent.ie
18 BEST CARAMEL RECIPES - CREATIVE WAYS TO USE CARAMEL
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love