SALTED CHEWY CARAMELS
Salted Chewy Caramels are easy to make little bites of sweet vanilla comfort. Buttery and soft - great for wrapping individually or using in recipes!
Provided by Christine Mello
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Grease a 9 x 7 or similar size pan. Line with parchment, then grease again, to easily remove the cooled caramel. Leave an overhang of paper on the side to act as handles.
- Add all of the ingredients except the vanilla and sea salt to a medium heavy saucepan.
- Slowly bring to a boil over medium heat, stirring constantly until a candy thermometer reaches 234 -240°F. This will take about 10 - 15 minutes. Large bubbles will form at the edges of the pot. Cook, still stirring constantly for 2 minutes at 234 -240°F.
- Remove from the heat and immediately stir in the vanilla.
- Pour into the prepared pan and allow to cool and firm up. Sprinkle with sea salt. Cut into bite size pieces and wrap in wax paper.
Nutrition Facts : ServingSize 1 piece, Calories 240 kcal, Sugar 39.95 g, Sodium 200.04 mg, Fat 9.14 g, SaturatedFat 5.77 g, Carbohydrate 40.18 g, Protein 1.41 g, Cholesterol 25.96 mg
HOMEMADE CARAMEL CANDY
These soft and chew caramels are an easy, homemade holiday gift for family, friends, neighbors, teachers, and most importantly, yourself. They're soft and chewy, creamy and sweet, with a healthy dusting of flaky sea salt for the perfect sweet-savory bite.
Provided by Danielle Esposti
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Line the baking dish with parchment paper, leaving enough hanging over two opposite sides to easily lift the cooled caramels out of the pan. Liberally grease the parchment with butter or cooking spray.
- Combine the white sugar, brown sugar, corn syrup, heavy cream and butter in a 6-quart dutch oven or other heavy bottomed pot. Heat over medium heat and stir constantly until all ingredients are melted and blended together.
- Affix a candy thermometer to the side of the pot, roughly 1" above the bottom of the pot. Postion the thermometer so that it's submerged below the surface of the caramels throughout the cooking process. Increase the heat to high and bring the sugar mixture to a boil.
- Once boiling, reduce the heat to medium low and let the sugar mixture simmer with slow, medium-sized bubbles until the candy thermometer reaches 245-250°F. Stir every 10 minutes. It will take 40-45 minutes to reach the correct temperature. NOTE: watch the thermometer carefully after it reaches 230°F, as the temperature increases pretty quickly after that point.
- Once the mixture hits 245-250°F, immediately remove from heat and pour in 1/2 tsp fine sea salt and the vanilla. The mixture will vigorously bubble (this is the alcohol in the vanilla boiling off). Stir in the vanilla until evenly incorporated, then pour the caramel into the prepared baking dish. Use oven mitts to protect your hands and wrists from any splatter (it's extremely hot!). Allow the caramel to cool at room temperature for 15-20 minutes and then sprinkle half the maldon salt over the caramels.
- Allow the caramels to cool at room temperature or in the fridge until set - at least 2 hours. Once cooled, sprinkle the remaining salt over the caramels. Lift up the caramels by the parchment paper flaps and transfer to a cutting board. Cut the caramels into 1" x 2/3" rectangles with a sharp, non-serrated blade or a bench scraper. Wrap the caramels in 4" x 5" squares of wax paper.
- The caramels are good for 2-3 weeks if stored in an airtight container. I gift these in 1-lb gift boxes in 1.5 dozen increments.
Nutrition Facts : Calories 134 kcal, ServingSize 2 pieces, Fat 8 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 248 mg, Sugar 10 g, Carbohydrate 57 g, UnsaturatedFat 1 g
SOFT & CHEWY CARAMELS WITH SEA SALT
I don't know who thought of sprinkling caramels with sea salt, but now I don't want them any other way! Pure genious!! These holiday caramels are sure please; soft, chewy and buttery! Sprinkle on your holiday goodie tray or give (some) away as gifts! Enjoy! Merry Christmas and Happy Holidays! (photo from bing images)
Provided by Kelly Williams
Categories Candies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Line a 13-in. x 9-in. pan with foil; butter the foil. Set aside. In a Dutch oven, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat, stirring constantly. Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage), stirring frequently. Remove from the heat; stir in butter and vanilla until well mixed, about 5 minutes. Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1-in. squares. Sprinkle each with a little coarse sea salt, just a few grains (6-8). Wrap individually in waxed paper; twist ends.
SOFT CHEWY CARAMELS
One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. -Robert Sprenkle, Hurst, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CHEWY CARAMEL
Rich, chewy caramel to individually wrap or use in candy making.
Provided by HARSHMA
Categories Desserts Candy Recipes
Time 40m
Yield 32
Number Of Ingredients 6
Steps:
- In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
- Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 28.5 g, Cholesterol 19.4 mg, Fat 6.8 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 66.8 mg, Sugar 23.2 g
SOFT 'N' CHEWY CARAMELS
This candy is a must at our house for Christmas. I made these caramels with my children, and now I enjoy making them with our eight grandchildren, too. -Darlene Edinger, Turtle Lake, North Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter. Cube remaining butter. In a Dutch oven, combine sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat, stirring constantly. Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage), stirring frequently. Remove from the heat; stir in cubed butter and vanilla until well mixed, about 5 minutes. , Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
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