Best The Rednecks Best Caramels Recipes
SOFT, BUTTERY HOMEMADE CARAMELS
Soft, buttery and perfect. Our family's tried and true recipe!
Provided by Erin Collins
Categories Snack
Time 1h
Number Of Ingredients 5
Steps:
- Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat.
- Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 5-10 minutes per can and stirring constantly. A labor of love indeed.
- Once all the milk is added use a candy thermometer and bring the mixture to 238F-240F and not any hotter! Even a few degrees hotter will make them chewy instead of soft.
- Pour into a parchment lined 13x9 pan and cool completely. Cut and serve. Enjoy!
Nutrition Facts : Calories 69 kcal, Carbohydrate 17 g, Cholesterol 1 mg, Sodium 39 mg, Sugar 17 g, ServingSize 1 serving
THE REDNECK'S BEST CARAMELS
I could not believe nobody had posted this recipe for caramels. It is SO easy and SO rich and turns out perfect for me every time. I hope that you have as much success as I do. I also use this for my caramel apples. My mom says that nobody's got anything on my caramel apples, even the people who make them at the fair. I am posting prep time as an hour total because I am posting the methods for candy and apples.
Provided by Redneck Epicurean
Categories Candy
Time 1h
Yield 1 batch
Number Of Ingredients 6
Steps:
- Butter a square pan and line it with foil. Butter the foil as well.
- Combine ingredients in a heavy pan except vanilla. Cook over medium heat, stirring constantly until mixture reaches 248 degrees on a candy thermometer.
- Remove from heat and stir in vanilla. Pour into the pan and set on a wire rack. Cool completely. Turn out and cut into squares and wrap in waxed paper.
- For caramel apples: Wash and dry apples completely (air dry is best) and stick the sticks into the BOTTOM of the apples. They will sit better if you stick them from the bottom instead of the top. Make the caramel and dip the apples and sit them on buttered waxed paper. I tried parchment paper and it didn't work as well as I'd hoped. I always eat any excess caramel with a spoon~a yummy treat for the hard-working chef!
Nutrition Facts : Calories 3138.9, Fat 178.2, SaturatedFat 111.4, Cholesterol 611.2, Sodium 567.2, Carbohydrate 400.1, Sugar 312.5, Protein 7.9
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