Caramel Recipes

Todd Said:

Are there any good caramel recipes?

We Answered:

CARAMEL CANDY

Ingredients
**************
2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 tsp vanilla extract

Procedure
*************
1. Grease a 12x15 inch pan
2. In a medium sized pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Moniter the heat of the mixture with a candy thermometer While stirring. When the temperature reaches 250 degrees F remove the pot from the heat.
3. Stir in vanilla. Transfer mixture to the prepared pan and let cool completly. When cooled, cut the caramel into small squares and wrap them in wax paper for storage.

Jean Said:

caramel icing recipes made with buttermilk?

We Answered:

i only have this recipe which turns out fantastic. may be you like it.
CARAMEL ICING

1 c. brown sugar
1/2 c. butter

Bring these ingredients to a boil. Add 1/3 cup milk and bring to boil again. Cool and add powdered sugar and vanilla and dash of salt to spreading consistency

Vicki Said:

I'm looking for different recipes for Caramel for caramel apples?

We Answered:

If you want homemade caramel,

boil 1can (unopened) of sweetened condensed milk (try eagle brand) for 1 1/2 hrs depending on how brown you want it. Add another 1/2 hr.

You could add some caramel extract for more of a caramel taste.

Tiffany Said:

Caramel corn recipes anyone?

We Answered:

OLD DUTCH CARAMEL CORN

1 (8 oz.) bag "Old Dutch Puff Corn Curls" or popcorn

Place Corn Curls in large roaster pan.

CARAMEL SAUCE:

In a 2-quart saucepan cook together for 2 minutes:

1/2 lb. butter
1 c. brown sugar
1/2 c. light corn syrup

Add 1 teaspoon baking soda to mixture. This will cause mixture to foam, so 2-quart saucepan is necessary.
Pour caramel mixture over corn curls and stir until mixed. Place in 250 degree oven for 45 minutes. Stir at least every 10-15 minutes. Remove from oven and pour on wax paper and BREAK apart. Enjoy!!

CARAMEL CORN

28 caramels
2 tbsp. water
2 qt. popped corn
1/2 c. peanuts

Melt caramels with water in saucepan over low heat. Stir until smooth. Pour oven combined popcorn and peanuts. Toss until well coated. Spread onto cookie sheet. Let stand, break apart. 2 quarts. For crispier caramel corn, bake 250 degrees for 25 minutes.

Mitchell Said:

Any good recipes for caramel popcorn?

We Answered:

Caramel Popcorn

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Allison Said:

Can I have some homemade caramel candy recipes?

We Answered:

This is a shortcut version of caramels that I've been making for years. They take some time and effort to make, but they are really good. Make them on a dry day if possible.

Shortcut Caramels

1 cup butter
1 16-oz package packed brown sugar (2 1/2 cups)
1 14-oz can sweetened condensed milk (Eagle brand milk)
1 cup light corn syrup
1 teaspoon vanilla

Line an 8x8x2- or 9x9x2-baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
In a heavy 3-quart saucepan melt butter over low heat. Add brown sugar, sweetened condensed milk, and corn syrup. Mix well. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of pan. Cook and stir mixture over medium heat to 248 degrees, about 15-20 minutes.
Remove the saucepan from heat; remove thermometer. Stir in vanilla. Immediately pour caramel mixture into prepared pan. Let cool several hours. When caramel mixture is firm, use foil to lift it out of pan. Use a buttered knife to cut into 1-inch squares. Wrap each square in clear plastic wrap or wax paper.
Makes 64 caramels.

Kay Said:

Any recipes for a caramel rum cheesecake?

We Answered:

Caramel Cheesecake

CRUST
1 pkg Duncan Hines Chocolate Chip Cookie Mix
1 tsp water --

CARAMEL LAYER
14 oz caramels -- unwrapped,
5 oz evaporated milk --
1 cup chopped pecans --

FILLING
16 oz cream cheese -- softened,
3/4 cup sugar --
1 tsp vanilla extract -- 3 eggs
3/4 cup semi-sweet chocolate chips --
1 cup sweetened whipped cream --

1. Preheat oven to 375Â°F (190Â°C).

2. For crust, combine cookie mix, contents of buttery flavor packet from mix and water in large bowl. Stir with fork until thoroughly blended. (Mixture will be crumbly.) Press on bottom and 1 inch (2.5 cm) up sides of ungreased 9 inch (23 cm) springform pan.

3. Bake at 375Â°F (190Â°C) for 12 to 15 minutes or until lightly browned. Reduce oven temperature to 350Â°F (180Â°C).

4. For caramel layer, place caramels and milk in medium saucepan. Stir on medium heat until caramels are melted. Remove from heat. Stir in pecans. Cool while preparing filling.

5. For filling, combine cream cheese, sugar and vanilla extract in large bowl. Beat at medium speed with electric mixer until blended. Add eggs, one at a time, beating after each addition (see Tip).

6. To assemble, pour caramel mixture into baked crust. Sprinkle with chocolate chips. Pour filling over chips. Bake at 350Â°F (180Â°C) for 40 to 50 minutes or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on rack. Remove sides of pan. Refrigerate. Garnish with sweetened whipped cream just before serving.

TIP: Overbeating cheesecake batter can incorporate too much air, which may cause the cheesecake to crack during baking.

Caramel Recipes

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