OLD-FASHIONED CARAMELS
Before I was married, my future father-in-law would fix these creamy caramels at Christmas and send me some. The recipe has been in my husband's family for decades...so, when we got married, I learned to make them, too.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 pounds.
Number Of Ingredients 6
Steps:
- Line an 11x7-in. pan with foil; grease with 1 tablespoon butter and set aside. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly; boil gently for 4 minutes without 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. Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-in. squares.
Nutrition Facts :
~ GRANDMA'S NUTTY CARAMELS ~
A wonderful memory from my childhood. My Grandma would only make these caramels at Christmas time and would send each of her kids a pan full. Needless to say, they never lasted long. I hope you try them sometime. Enjoy!
Provided by Cassie * @1lovetocook1x
Categories Candies
Number Of Ingredients 6
Steps:
- In a dutch oven, preferably non stick - combine the sugar, butter, corn syrup and milk and cook over high heat until candy thermometer reaches 210 degrees, stirring frequently. Reduce heat to medium, cook to 244 degree, stirring constantly.
- Remove from heat and quickly stir in the vanilla and nuts. Pour into a well buttered 9 inch pan. Cool, then turn onto a wooden cutting board. Cut into small squares. Either wrap individually with waxed paper or keep chilled until ready to serve.
GRANDMA'S CANADIAN CASHEW CARAMELS
My Canadian grandma makes these every year for Christmas. She lives in the States now and has to have the Roger's syrup shipped to her, but plain white granulated sugar can be used instead.
Provided by DEESE
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h35m
Yield 50
Number Of Ingredients 5
Steps:
- Lightly spray a 9x13 inch baking dish with butter flavored cooking spray. Arrange chopped cashews in the bottom of dish.
- Combine brown sugar, golden syrup, sweetened condensed milk, and butter in a large, heavy bottomed saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Pour caramel over top of cashews. Stir well. Use a heatproof rubber spatula to spread the mixture evenly in the dish; allow to cool for 1 hour. Cut cooled caramel into squares or roll into balls as desired.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 15.3 g, Cholesterol 7.5 mg, Fat 5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 2.1 g, Sodium 62 mg, Sugar 10.6 g
GRANDMA BLAIR'S PECAN CARAMEL ROLLS
Steps:
- In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
- Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.
GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS
This is an Stougaard old family favorite. Not the easiest to make, but well worth the trouble. Gooey and sweet. Best eaten fresh from the oven. I usually double the recipe, because if you go to the trouble to make yeast rolls--make lots. Milk can also be warmed in the microwave.
Provided by Snuffles
Categories Bread Yeast Bread Recipes
Time 3h30m
Yield 12
Number Of Ingredients 16
Steps:
- Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
- Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
- In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
- Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
- On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 42 g, Cholesterol 16.3 mg, Fat 12.6 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 209.3 mg, Sugar 19.5 g
CARAMEL FROSTING
This frosting recipe was the one my Grandma used on top of her oatmeal cake, spice cake, and banana nut cake. I also like it on a yellow or white cake. You do have to use at once because this does stiffen as it cools.
Provided by rlt11_NMC
Categories Desserts Frostings and Icings Buttercream
Time 16m
Yield 36
Number Of Ingredients 5
Steps:
- Melt butter in a 2-quart saucepan over medium heat; stir in brown sugar. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Let cool for 5 minutes.
- Whisk milk into the saucepan until mixture is smooth.
- Beat 3 cups confectioners' sugar and salt into the butter mixture with an electric mixer on low speed. Add remaining confectioners' sugar 1 cup at a time, beating until smooth.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 33 g, Cholesterol 13.8 mg, Fat 5.2 g, Protein 0.2 g, SaturatedFat 3.3 g, Sodium 45.6 mg, Sugar 32.5 g
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