Dessert Recipe
Top 5 Recipes for Caramels
1-Caramel Pretzel Bites Recipe :
Ingredients :
2 teaspoons butter, softened
4 cups pretzel sticks
2-1/2 cups pecan halves, toasted
2-1/4 cups packed brown sugar
1 cup butter, cubed
1 cup corn syrup
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1 package (11-1/2 ounces) milk chocolate chips
1 tablespoon plus 1 teaspoon shortening, divided
1/3 cup white baking chips
Directions :
-Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan.
-In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
-In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
-Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-size pieces. Yield: 6 dozen.
2-Chocolate Caramel Candy :
Ingredients :
2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts
CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream
ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
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Directions :
-Line a 13x9-in. pan with foil; butter foil with 2 teaspoons butter and set aside.
-In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
-For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. -Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set.
For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set.
-For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight.
-Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.
3-Go Nuts! Coconut Caramels Recipe
Ingredients :
1 teaspoon butter
24 caramels
3/4 cup plus 2 tablespoons flaked coconut, divided
1/2 cup white baking chips
1/2 cup salted peanuts
Directions :
-Line an 8x4-in. loaf pan with foil and grease the foil with butter; set aside.
-In a microwave-safe bowl, combine the caramels, 3/4 cup coconut, baking chips and peanuts. Microwave on high, uncovered, for 1 minute; stir. Cook, uncovered, 30-60 seconds longer or until caramels are melted; stir to combine. Press into prepared pan. Sprinkle with remaining coconut. Cool.
-Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Yield: about 3/4 pound.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
4-Beer and Pretzel Caramels
Ingredients :
1/3 cup sugar
1/2 teaspoon salt
2 cups miniature pretzels
1 tablespoon canola oil
1 tablespoon vanilla extract
CARAMELS:
4 cups dark beer
1 teaspoon plus 1 cup butter, divided
3 cups sugar
2/3 cup corn syrup
2 cups heavy whipping cream, divided
1/3 cup water
1 teaspoon salt
Directions :
-In a small bowl, combine sugar and salt; set aside. In a large bowl, combine the pretzels, oil and vanilla. Add sugar mixture; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. foil-lined baking pan coated with cooking spray.
-Bake at 350° for 18-22 minutes, stirring occasionally. Cool completely. Coarsely chop pretzels; set aside.
-In a large saucepan, bring beer to a boil; cook until reduced to 2/3 cup. Set aside to cool.
-Meanwhile, line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside.
-In a Dutch oven, combine the sugar, corn syrup, 2/3 cup cream, water, salt and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238°, about 20 minutes. In a small bowl, combine reduced beer and remaining cream; slowly stir into sugar mixture.
-Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, stirring constantly, until a candy thermometer reads 245° (firm-ball stage), about 30 minutes.
-Remove from the heat. Pour into prepared pan (do not scrape saucepan); sprinkle with candied pretzels and kosher salt. Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends. Yield: about 3 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
1/2 teaspoon kosher salt
5-Creamy Orange Caramels :
Ingredients :
1 teaspoon plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon orange extract
1 teaspoon vanilla extract
Directions :
-Line an 11-in. x 7-in. dish with foil; 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 1-in. x 3/4-in. pieces. Wrap individually in waxed paper; twist ends. Yield: about 2-1/2 pounds (80 pieces).
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Ingredients :
2 teaspoons butter, softened
4 cups pretzel sticks
2-1/2 cups pecan halves, toasted
2-1/4 cups packed brown sugar
1 cup butter, cubed
1 cup corn syrup
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1 package (11-1/2 ounces) milk chocolate chips
1 tablespoon plus 1 teaspoon shortening, divided
1/3 cup white baking chips
Directions :
-Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan.
-In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
-In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
-Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-size pieces. Yield: 6 dozen.
2-Chocolate Caramel Candy :
Ingredients :
2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts
CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream
ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
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Directions :
-Line a 13x9-in. pan with foil; butter foil with 2 teaspoons butter and set aside.
-In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
-For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. -Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set.
For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set.
-For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight.
-Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.
3-Go Nuts! Coconut Caramels Recipe
Ingredients :
1 teaspoon butter
24 caramels
3/4 cup plus 2 tablespoons flaked coconut, divided
1/2 cup white baking chips
1/2 cup salted peanuts
Directions :
-Line an 8x4-in. loaf pan with foil and grease the foil with butter; set aside.
-In a microwave-safe bowl, combine the caramels, 3/4 cup coconut, baking chips and peanuts. Microwave on high, uncovered, for 1 minute; stir. Cook, uncovered, 30-60 seconds longer or until caramels are melted; stir to combine. Press into prepared pan. Sprinkle with remaining coconut. Cool.
-Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Yield: about 3/4 pound.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
4-Beer and Pretzel Caramels
Ingredients :
1/3 cup sugar
1/2 teaspoon salt
2 cups miniature pretzels
1 tablespoon canola oil
1 tablespoon vanilla extract
CARAMELS:
4 cups dark beer
1 teaspoon plus 1 cup butter, divided
3 cups sugar
2/3 cup corn syrup
2 cups heavy whipping cream, divided
1/3 cup water
1 teaspoon salt
Directions :
-In a small bowl, combine sugar and salt; set aside. In a large bowl, combine the pretzels, oil and vanilla. Add sugar mixture; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. foil-lined baking pan coated with cooking spray.
-Bake at 350° for 18-22 minutes, stirring occasionally. Cool completely. Coarsely chop pretzels; set aside.
-In a large saucepan, bring beer to a boil; cook until reduced to 2/3 cup. Set aside to cool.
-Meanwhile, line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside.
-In a Dutch oven, combine the sugar, corn syrup, 2/3 cup cream, water, salt and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238°, about 20 minutes. In a small bowl, combine reduced beer and remaining cream; slowly stir into sugar mixture.
-Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, stirring constantly, until a candy thermometer reads 245° (firm-ball stage), about 30 minutes.
-Remove from the heat. Pour into prepared pan (do not scrape saucepan); sprinkle with candied pretzels and kosher salt. Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends. Yield: about 3 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
1/2 teaspoon kosher salt
5-Creamy Orange Caramels :
Ingredients :
1 teaspoon plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon orange extract
1 teaspoon vanilla extract
Directions :
-Line an 11-in. x 7-in. dish with foil; 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 1-in. x 3/4-in. pieces. Wrap individually in waxed paper; twist ends. Yield: about 2-1/2 pounds (80 pieces).
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.