Best Cream Caramels Recipes

VANILLA CREAM FILLED CARAMELS BULL'S EYE COPYCAT (GLUTEN-FREE)

Steps:

• Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• Combine the cream and condensed milk in a small saucepan and place the saucepan on a burner set to the lowest heat setting. Do not allow to boil, just keep warm.
• In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat.
• Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
• Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250°F.
• Add the softened butter and the warm milk-cream mixture. The temperature should decrease about 30°F.
• Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244F, and the caramel is a beautiful dark golden brown.
• Remove the caramel from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
• When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
• Cream Filling:.
• Dissolve unflavored gelatin in cold water.
• Set in heat proof cup in pan; Simmer until clear.
• Let cool.
• Cream together shortening, powdered sugar, and vanilla.
• Add cooled gelatin and beat for 10 minutes.
• Here comes the time consuming part. Cut a large amount of wax paper rectangles. Try around 3" x 3", adjusting once you get the hang of it.
• Take a small piece of caramel, about half of a cubic inch, work into a doughnut shape.
• Take a small amount of cream filling, about the size of .5" diameter sphere, and press into center of caramel. Dust caramel with powdered sugar. This will prevent the caramel from sticking to the paper and your hands.
• Shape the caramel into a less flat figure and place into center of wax paper square. Wrap paper around caramel.
• It will take you a few tries to get the technique down. Don't worry about less than perfectly shaped caramels, just eat them! (My stomach hurt after making these, heh).
• I ended up with 105 caramels and used about 4/5 of the cream filling. It took me 2.5 hours alone to wrap all of them. I'd recommend enlisting some help.

CREAM CARAMELS

Steps:

• 1. Have at the ready: candy thermometer, lid for sauce pot, deep ice bath (I use my sink), and buttered 13x9 with a kitchen towel next to it.
• 2. Butter a 13x9 baking dish. Line lengthwise with buttered parchment. Line again the opposite direction with buttered parchment.
• 3. In a bowl, microwave cream and butter until hot. Add the vanilla bean after it is hot, and let stand in microwave.
• 4. In a heavy bottomed pot add water, corn syrup, and sugar. Cook on med-high until it boils. Cover for 1 minute. (This creates steam that will help to ensure all the sugar crystals melt and don't crystallize on the sides of the pan.)
• 5. Uncover, lower cooking temperature to medium. Cook until the sugar mixture reaches 320 degrees. This is when your sugar will caramelize and begin to change color.
• 6. When the sugar has become the color you like, add the hot cream/butter/vanilla bean mixture, slowly, 1/3 at a time. Stir only with your thermometer.
• 7. Continue to cook until temperature reaches 243 degrees.
• 8. Immediately dunk the bottom of your pot into the ice bath. This must be done rapidly, so as only to stop the cooking process but not cool your caramel so much that it won't pour. 1 or 2 seconds at the most.
• 9. Pour into buttered dish, making sure not to drip any water onto the caramel (this is where the kitchen towel comes in). Remove the vanilla bean with candy thermometer.
• 10. Cool at room temperature for 2-3 hours. Turn 13x9 upside down onto silpat or buttered parchment. Cut into bite-sized pieces, wrap in parchment or plastic wrap to keep. These freeze quite well.

VANILLA CREAM CARAMELS

Steps:

• Line an 8-inch square pan with foil and coat with vegetable oil.
• In a 3 quart, heavy bottomed saucepan, combine the cream, sugar, vanilla and honey.
• Place over medium heat and stir until the sugar is dissolved.
• Wash down the sides of the pan with a pastry brush dipped in water to get rid of any lurking sugar particles.
• Increase heat and bring the mixture to a boil.
• Boil it until a candy thermometer registers 250, stirring frequently.
• Remove from heat.
• Fish out the vanilla bean with a fork, and stir in the butter.
• Pour the mixture into the prepared pan.
• DO NOT scrape the bottom of the pot.
• This will ruin the texture of your caramel, as the stuff sticking to the bottom tends to overcook a bit.
• Let caramel cool completely at room temperature before disturbing.
• leave it at least 3 hours or overnight.
• Coat a cutting board and chef's knife with oil.
• Lift out the caramel (on the foil), and invert it onto the board.
• Cut into squares.
• They will keep approximately 2 weeks before they start to go grainy.

CREAM CARAMELS

Steps:

• Butter a square 8X8 pan.
• Combine sugar, corn syrup, butter and half of the cream in a large heavy saucepan.
• Heat to boiling over medium heat, stirring constantly.
• Stir in remaining cream.
• Cook over medium heat, stirring occasionally, to 245 degrees F on a candy thermometer.
• (Be patient. This takes a while, but to achieve the correct consistency you don't want to reach this point to quickly.) Immediately spread mixture evenly in prepared pan.
• Cool.
• Cut into 1 inch squares.
• I wrap caramels individually in wax paper strips and refrigerate.
• If candy sets up to hard in the refrigerator, just allow to set at room temp for about 30 minutes, and it is ready to eat.

ICE CREAM SUNDAE CARAMELS

Steps:

• In a heavy 4-qt. saucepan, combine the sugar, corn syrup, 1 cup ice cream and butter. Cook and stir over low heat until mixture begins to boil. Increase heat to medium; cook and stir until candy thermometer reads 242° (nearly firm-ball stage). , Remove from the heat; gradually stir in remaining ice cream. Return to the heat; cook without stirring to 244° (firm-ball stage). Immediately pour, without stirring, into a buttered 13x9-in. pan. Let cool until firm. Invert candy onto a baking sheet. , In a microwave, melt candy coating; stir until smooth. Spread over candy; sprinkle with nuts. Score top into 1-in. squares. Let stand until set. Cut into 1-in squares, follow score marks. Wrap individually in waxed paper or plastic wrap.