ORANGE CRèME CARAMELS
Steps:
- Finely grate zest from oranges, then squeeze enough juice to measure 1 cup.
- Pour juice through a fine sieve into a 2-quart heavy saucepan, discarding pulp, and stir in 1 cup sugar. Bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals with a brush dipped in cold water and skimming froth as necessary, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel. Immediately divide caramel among ramekins, tilting if necessary to coat bottoms.
- Preheat oven to 325°F and line bottom of a small roasting pan with a folded kitchen towel.
- Bring milk and zest just to a simmer over moderate heat, then remove from heat and let stand, covered, 10 minutes.
- Whisk together whole eggs, yolks, and remaining 3/4 cup sugar in a large bowl, then whisk in warm milk. Pour custard through fine sieve into a bowl, pressing on and discarding solids. Divide custard among ramekins and arrange ramekins in roasting pan.
- Carefully add enough hot water to pan to reach halfway up sides of ramekins. Bake in middle of oven until custard is just set (but still trembles slightly in center), 50 minutes to 1 hour. Run a thin knife around side of each ramekin to loosen, then transfer ramekins to a rack and cool. Chill, loosely covered, at least 2 hours.
- To unmold, invert plates over ramekins and invert custards onto plates.
CREAMY ORANGE CARAMELS
Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 pounds (80 pieces).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
CREAMY CARAMELS
I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions-and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. -Marcie Wolfe, Williamsburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 pounds.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE CARAMELS
This is a great, different caramel recipe that I've had forever. I make these for my Christmas boxes, rolled in toasted coconut, and they are always a favorite.
Provided by Lisa Lynn
Categories Candy
Time 1h5m
Yield 64 1inch suares
Number Of Ingredients 6
Steps:
- Butter an 8" square pan and set aside Combine first 4 ingredients in a heavy 4qt saucepan.
- Cook on medium heat, stirring constantly, to 248F (firm ball).
- Stir in cream and butter.
- This will lower the temperature.
- Continue cooking and stirring constantly to 245F.
- Remove from heat.
- Pour into prepared pan.
- Allow to stand at room temperature overnight.
- If you wish to add nuts, you can stir them in right before pouring or spread them in the pan before you pour in the caramel.
- These are good with cashews.
- They're also great rolled in toasted coconut.
Nutrition Facts : Calories 70.1, Fat 2.8, SaturatedFat 1.8, Cholesterol 8.9, Sodium 24.1, Carbohydrate 11.7, Sugar 8.9, Protein 0.2
ORANGE CARAMEL ICE CREAM SAUCE
We added a touch of orange extract to a creamy caramel sauce to make a rich homemade ice cream topping. Or try it as a dip for fruit or cookies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/3 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.
Nutrition Facts : Calories 215 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 37mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE CARAMEL SAUCE
Categories Sauce Dessert Orange Winter Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2/3 cup
Number Of Ingredients 4
Steps:
- Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
- Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
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