LOVELY LIGHT CARAMELS
This is my mothers recipe. The only one I'll use. If you don't cook it to 230, more like 220 you will have a lovely caramel sauce instead of caramels. (My mom lives in a higher altitude and her caramels must reach 242 degrees to be firm enough.)
Provided by startnover
Categories Candy
Time 15m
Yield 1 pan
Number Of Ingredients 6
Steps:
- In a heavy sauce pan stir together the sugar, karo and 1 c of cream.
- Cook on medium to medium high stirring almost constantly till it reaches about 235 degrees on a candy thermometer. To test, place cold water in a cup and drop about 1 teaspoon of the mixture into it.if the mixture can be formed into a soft ball with your fingers it is ready.
- While stirring constantly add the other cup of cream very slowly. Cook till temp reaches bout 235 again.
- Remove from heat and stir in butter and vanilla. If you desire nuts stir the in now.
- Pour into a lightly buttered 9 by 9.
- Allow to cool.
- Cut into squares and wrap in wax paper or keep in pan and cover with plastic .
Nutrition Facts : Calories 5946.1, Fat 269.6, SaturatedFat 167.9, Cholesterol 896.1, Sodium 1257.9, Carbohydrate 937.5, Sugar 583.3, Protein 10.7
CREAMY CARAMELS
I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions-and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. -Marcie Wolfe, Williamsburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 pounds.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
LICORICE CARAMELS
Fans of black licorice won't be able to stop eating these gooey caramels. I appreciate their ease of preparation. -Donna Higbee, Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 12 dozen.
Number Of Ingredients 7
Steps:
- Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup, milk, salt and remaining butter; cook and stir over medium heat until a candy thermometer reads 244° (firm-ball stage)., Remove from the heat; stir in extract and food coloring. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm. , Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut into 1/4-in. strips. Cut each strip in half lengthwise; cut crosswise into 3 pieces. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Fat 3 g fat (2 g saturated fat), Cholesterol 10 mg cholesterol, Sodium 65 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 0 fiber, Protein 1 g protein.
CREAMY SOFT CARAMELS
Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.-Sharon Struthers, Belgrade, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk. , Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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