Best Martha Stewarts Classic Caramel Candies Recipes

Creme Caramel image

Provided by Martha Stewart

Yield Makes two 4-cup desserts.

Number Of Ingredients 7

1 cup sugar
2 1/2 cups heavy cream
2 1/2 cups milk
1 vanilla bean, split and scraped or 1 teaspoon pure vanilla extract
1 cup sugar
6 large eggs
6 large egg yolks

Steps:

Make the caramel: Prepare an ice-water bath; set aside. Divide sugar evenly between two 4-cup charlotte molds; add 2 tablespoons water to each and swirl to combine (do not stir). Place molds over low heat; cover, and cook until sugar has dissolved.
Uncover molds and increase heat to high; cook, swirling, until sugar mixture begins to caramelize. Remove from heat and immediately plunge molds into ice-water baths to stop cooking, about 30 seconds. Swirl caramel to evenly cover bottom of molds; set aside.
Preheat oven to 325 degrees.
Make the custard: Place cream, milk, and vanilla bean and seeds or extract in a medium saucepan and heat over medium heat for 5 minutes.
Meanwhile, in a large bowl, whisk sugar with eggs and egg yolks until light and fluffy. Remove vanilla bean from milk mixture; whisking constantly, gradually add milk mixture to egg mixture. Strain and divide custard evenly between both charlotte molds.
Place charlotte molds in a roasting pan. Add enough boiling water to come halfway up the sides of the molds. Transfer pan to oven and bake until custard is firm, about 45 minutes. Remove custards from pan and let cool; transfer to refrigerator until chilled.
To unmold, run a sharp knife or offset spatula around the edge of the custard; dip mold into hot water to help remove if necessary. Quickly invert onto serving dish. Pour any remaining caramel around the custard; serve.

Maple Walnut Spice Caramel Candies image

Provided by Martha Stewart

Time 8h30m

Yield Makes approximately 120

Number Of Ingredients 13

Vegetable oil, for baking sheet
2 cups heavy cream
1 1/2 cups packed light-brown sugar
6 tablespoons unsalted butter, cut into pieces
1 cup light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
3/4 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
A pinch of cayenne pepper
2 cups toasted walnuts

Steps:

Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
Bring cream, sugar, butter, maple syrup, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
Immediately remove caramel from heat, and stir in salt, vanilla, cinnamon, nutmeg, cloves, cayenne pepper, and walnuts. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

Basic Caramel image

Provided by Martha Stewart

Number Of Ingredients 1

2 cups sugar

Steps:

Pour 1/2 cup water into a medium (2- to 3-quart) heavy-bottom saucepan. Add sugar. Cook over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear.
Continue to cook, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until medium amber. Remove from heat.