Old Fashion Caramels Recipes

OLD-FASHIONED CARAMELS

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.

OLD FASHIONED CARAMEL

Steps:

• In a medium to large sized sauce pot add the Butter, Brown Sugar, and Corn Syrup. Stir together on low heat until the Butter has melted. Add the Sweetened Condensed Milk and stir well. Bring the mixture to boiling point over medium heat. Stir constantly until Caramel reaches your desired ball stage (see notes, wrapped caramels need to be at hard-ball stage). Remove from heat, add the Vanilla extract, and stir well. Pour into a buttered (cooking spray works too) 9"x13" glass casserole dish. Let cool on top of wire rack. Cut and wrap in waxed paper squares.

OLD-FASHIONED DIVINITY CANDY

Steps:

• In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
• Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
• Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

OLD FASHIONED HARD CANDY

Steps:

• Generously coat a cookie sheet with confectioners' sugar, and set aside.
• In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
• Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

OLD-FASHIONED CARAMELS

Steps:

• Line 9-inch square pan with foil, extending foil over sides of pan. Lightly butter foil.
• Melt butter in 3-quart saucepan. Add brown sugar; mix well. Stir in corn syrup. Cook over medium-low heat until sugar dissolves and mixture is well blended.
• Remove saucepan from heat. Stir in sweetened condensed milk. Cook over medium heat for 20 to 30 minutes, stirring constantly, until candy thermometer reaches firm-ball stage (244°F.).
• Remove saucepan from heat; stir in vanilla. Pour into buttered foil-lined pan. Cool 30 minutes.
• When candy has completely set, carefully remove from pan by lifting foil. With thin bladed knife, cut candy into pieces, using a light sawing motion. Wrap individual pieces in waxed paper. Store in refrigerator.

OLD-FASHIONED CARAMELS

Steps:

• Mix butter, sugar, molasses and milk in a heavy sauce pan.
• Bring mixture to a boil.
• Add chocolate and stir until the chocolate is melted.
• Cook to soft ball stage (234°-240°F on candy thermometer), or until mixture forms a soft ball when a small amount is dropped into cold water.
• Mix in the vanilla and nuts and pour mixture into a greased 8x8x2 inch pan.
• Cool, and when fairly firm, cut into small squares.

OLD FASHIONED CARAMEL FUDGE RECIPE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook caramels and 2% milk in medium saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Cook butter, evaporated milk, sugar and marshmallows in large saucepan on medium heat 8 to 10 min. or until mixture comes to full rolling boil, stirring constantly. Cook 5 min., stirring constantly. Remove from heat. Add chocolate and vanilla; stir until chocolate is completely melted and mixture is well blended.
• Pour chocolate mixture into prepared pan; spread to cover bottom of pan. Pour caramel mixture over chocolate layer; swirl slightly with knife.
• Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting into squares.