Best Creamy Caramels Recipes

CREAMY CARAMELS

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.

CREAMY SOFT CARAMELS

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.

CREAMY ORANGE CARAMELS

Steps:

• Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.

BLUE RIBBON CREAMY CARAMELS

Steps:

• Spray a large loaf pan or 8-inch square baking dish with cooking spray.
• Stir white sugar, 3/4 cup cream, corn syrup, butter, vinegar, and salt together in a heavy pot; bring to a boil. Stir in remaining cream. Cook, stirring constantly, until caramel is 244 degrees F (117 degrees C), or until a small amount of caramel dropped into cold water forms a firm but pliable ball, 10 to 20 minutes. Remove from heat and cool briefly.
• Stir walnuts and vanilla extract into caramel; pour caramel into prepared baking dish. Cool completely, at least 1 hour. Turn baking dish over onto a flat work surface to remove cooled caramel from dish; cut caramel into serving pieces.

CREAMY CARAMELS

Steps:

• Melt butter in a large saucepan.
• Add sugar and salt.
• Blend in corn syrup and milk, stirring constantly.
• Cook and stir over medium heat to 245 degrees on candy thermometer.
• Remove from heat and stir in vanilla.
• Pour into greased 9 inch square pan.
• Cool thoroughly.
• Cut into small squares and wrap in waxed paper.

CREAMY CHOCOLATE CARAMELS

Steps:

• Grease bottom and sides of 8- or 9-inch square glass baking dish with butter. Spread nuts in pan. Heat remaining ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly.
• Cook over medium heat about 35 minutes, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread over nuts in pan. Cool completely, about 2 hours.
• Cut candy into 1-inch squares. Wrap individually in waxed paper or plastic wrap. (Use metallic plastic wrap for a candy shop finish.) Store wrapped candies in airtight container.

CREAMY RICH CHOCOLATE CARAMELS WITH SALT RECIPE - (4.5/5)

Steps:

• I highly recommended using a candy thermometer (that clips on the side of your pot). Candy making isn't difficult, but it's total guesswork if you don't have a reliable thermometer, that will guide you as to when the caramel has been cooked properly. I also bought a Chicago Metallic CMB039 Marshmallow Collection No-Bake Collapsible Pan with Cutting Gridlines, 8 by 8-Inch (under $15.00) on Amazon. It's a great tool for easily removing caramels, fudge or marshmallows. However, if you have just a plain old pan, I recommend lining it with a parchment paper "slight" and then butter it. The sling will make lifting out the caramel much less difficult. You will also need a very sharp chef's knife for the best ease in cutting the caramels. Sometimes, I use a little non-stick spray, on the blade of the knife to help the knife glide through the caramel cutting process. I used a non-stick large heavy pot, because caramel can tend to bubble up pretty high-- so use one that holds at least 4-quarts of water. Last, but not least, be sure to have all of your ingredients measured out and ready to go. Silicone based spatulas make cleanup much easier than working with a wooden spoon...just my own experience. In a heavy-bottomed 4-quart saucepan, combine the water, sugar, condensed milk, corn syrup, and butter. Bring the mixture to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula. Clip a candy thermometer to the side of the pan, ensuring that the tip of the thermometer isn't touching the bottom of the pan and is inserted at least 1 to 2 inches into the liquid (or according to your thermometer's directions). Continue stirring gently while the mixture boils and cooks, until the caramels reach 242-244°F. this took about 40 minutes on my gas burner. If the caramels seem to be scorching on the bottom of the pan, moderate the heat to a lower temperature. You can also test the caramels using a spoon and dropping a pea-sized amount of the hot caramel into cold water. If the cooled piece of caramel is firm but not hard, the caramel is properly cooked. Remove the pot from the heat and stir in the vanilla bean paste,vanilla extract, and salt. Pour the caramels into the prepared pan and allow to cool completely to room temperature, at least 2 hours. When cool, remove the sheet of caramels from the pan. If you invested in the collapsible pan, you simple unhinge each corner, and gently lift out the entire caramel. Easy peasy! Cut the caramels into pieces using a large knife or bench scraper. Wrap each caramel square in a bit of wax paper, twisting the ends to secure. These can store, in an airtight container (individually wrapped) for 1 to 2 weeks, but I doubt they will last that long!

CREAMY CARAMELS

Steps:

• 1. Prepare a small (6x6 inch) square pan by spraying it with nonstick cooking spray. 2. Combine the sugar, cream, butter, vanilla, and 1 TB water in a medium heavy-bottomed saucepan. Stir with a spoon over medium heat until the sugar dissolves and the butter is melted. 3. Bring to boil and cover for 3 minutes. 4. Uncover, but do not stir! Continue boiling until a candy thermometer reads 250 degrees. 5. Pour the caramel into the prepared pan and let it cool down. 6. When it is still slightly wet, score the top into squares, and then leave to harden completely. 7. Once firm, cut into pieces and wrap individually in waxed paper or cling wrap. Candies can be store in an airtight container at room temperature (not refrigerated) for up to one week.