Best Old Fashion Caramels Recipes

GRANDMA'S OLD-FASHIONED CREAM CARAMELS

Steps:

• Line a 13x9-inch pan with aluminum foil so that the foil goes up the sides of the pan. With a paper towel, coat the foil with 1 tablespoon of the oil. Set aside.
• In a 4-quart or larger heavy bottomed saucepan over medium heat, combine sugar and corn syrup. Stir constantly until the mixture comes to a boil, about 5 minutes. Wash the sides of the pan down 2 times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
• Place a candy thermometer in the pan with the hot sugar, and increase the heat to medium-high. Continue to cook the candy without stirring until it registers 305° F on the candy thermometer, about 15 minutes.
• While the hot sugar cooks, heat the cream in a separate small saucepan or in the microwave until it's hot. Set aside.
• Remove the sugar mixture saucepan from the heat and stir in 1 tablespoon of the butter until it's melted in. Return the pan to medium heat, and add the remaining tablespoon butter a little at a time, keeping the mixture boiling.
• Slowly and carefully add the hot cream to the caramel sugar mixture. Be careful as the mixture will bubble up and steam and can cause burns. Stirring continuously, cook the caramel until the mixture reaches 250° F on the candy thermometer, about 10 - 15 minutes.
• Remove the pan from the heat, and let stand for 5 minutes. Stir in the ½ teaspoon salt and vanilla. Pour the caramel into the prepared foil lined pan, and let sit for at least 8 hours at room temperature.
• After the caramel has rested, coat a cutting board and the blade of a chef's knife with the remaining 1 tablespoon oil.
• Invert the foil-lined pan of caramel onto the cutting board, and peel the foil off of the caramel.
• Cut the caramel into bite sized pieces.

OLD-FASHIONED CARAMELS

Steps:

• Line an 11x7-in. pan with foil; grease with 1 tablespoon butter and set aside. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly; boil gently for 4 minutes without stirring. , Remove from the heat; stir in cream. 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 and pecans if desired. Pour into prepared pan; cool. Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-in. squares.

OLD FASHION CARAMELS

Steps:

• 1. In a large pan melt butter, add corn syrup, sugar and half of the cream,stir to keep from burning, bring to a boil (I cook on medium high) but I know my stove and have been making these caramels for many years) when candy starts to boil, slowly add the rest of the cream stirring all the time cook til candy reaches 245*F then take off burner and add vanilla and chopped nuts.
• 2. Pour into a buttered 9X13 pan, let cool then cut into bit sized pieces and wrap in wax paper, my caramels don't last too long so some times they don't get wrapped.

OLD-FASHIONED CARAMELS

Steps:

• Line 9-inch square pan with foil, extending foil over sides of pan. Lightly butter foil.
• Melt butter in 3-quart saucepan. Add brown sugar; mix well. Stir in corn syrup. Cook over medium-low heat until sugar dissolves and mixture is well blended.
• Remove saucepan from heat. Stir in sweetened condensed milk. Cook over medium heat for 20 to 30 minutes, stirring constantly, until candy thermometer reaches firm-ball stage (244°F.).
• Remove saucepan from heat; stir in vanilla. Pour into buttered foil-lined pan. Cool 30 minutes.
• When candy has completely set, carefully remove from pan by lifting foil. With thin bladed knife, cut candy into pieces, using a light sawing motion. Wrap individual pieces in waxed paper. Store in refrigerator.

OLD-FASHIONED CARAMELS

Steps:

• Mix butter, sugar, molasses and milk in a heavy sauce pan.
• Bring mixture to a boil.
• Add chocolate and stir until the chocolate is melted.
• Cook to soft ball stage (234°-240°F on candy thermometer), or until mixture forms a soft ball when a small amount is dropped into cold water.
• Mix in the vanilla and nuts and pour mixture into a greased 8x8x2 inch pan.
• Cool, and when fairly firm, cut into small squares.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

OLD FASHIONED CARAMEL FUDGE RECIPE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook caramels and 2% milk in medium saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Cook butter, evaporated milk, sugar and marshmallows in large saucepan on medium heat 8 to 10 min. or until mixture comes to full rolling boil, stirring constantly. Cook 5 min., stirring constantly. Remove from heat. Add chocolate and vanilla; stir until chocolate is completely melted and mixture is well blended.
• Pour chocolate mixture into prepared pan; spread to cover bottom of pan. Pour caramel mixture over chocolate layer; swirl slightly with knife.
• Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting into squares.