Best Old Fashioned Caramels Recipes

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 FASHIONED EVAPORATED MILK CARAMELS

Steps:

• Boil sugar,salt and corn syrup to 245 degrees.
• Stir occasionally.
• Add butter and evaporated milk so gradually that the mixture does not stop boiling.
• STIR CONSTANTLY!
• Cook rapidly to 240 degrees, being careful not to scorch.
• Add vanilla and nuts.
• Pour into greased pan.
• Cool before cutting.
• Cut with heavy,sharp knife with saw-life motion.

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 CARAMELS

Steps:

• 1. Line 9-inch square pan with foil so foil extends over sides of pan lightly butter foil.2. In heavy 3-quart saucepan, melt butter. Add brown sugar mix well. Stir in corn syrup. Cook over medium-low heat until sugar dissolves and mixture is well blended.3. 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.).4. Remove saucepan from heat stir in vanilla. Pour into buttered foil-lined pan. Cool about 30 minutes.5. When candy has completely set, carefully remove from pan by lifting foil remove foil sides of candy. With thin-bladed knife, cut candy into pieces, using a light sawing motion. Wrap individual pieces in waxed paper. Store in refrigerator.High Altitude (above 3500 feet): Cook until candy thermometer reaches 234°F.Nutrition Information Per Serving: Serving Size: 1 Square * Calories: 130 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 3 g 15% * Cholesterol: 15 mg 5% * Sodium: 60 mg 3% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 0 g 0% * Sugars: 17 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 FatVariationChocolate Caramels: After stirring in sweetened condensed milk, cook over medium heat for about 20 minutes, stirring constantly, until candy thermometer reaches 230°F. Stir in 2 oz. unsweetened chocolate, coarsely chopped continue cooking and stirring for about 15 minutes or until mixture reaches 240°F. Continue as directed above.See Cook's Note: Tips for Making Candy