Licorice Caramels
1 (14 ounce) can sweetened condensed milk 2 cups granulated sugar 1 cup butter ( no substitutes) 1/4 teaspoon salt 1 1/2 cups light corn syrup 1 teaspoon anise (licorice) extract Black paste food coloring
Combine the first 5 ingredients in a heavy saucepan.
Cook over medium heat, stirring constantly until mixture reaches 234 degrees F [...]
Toasted Pecan Caramels
2 1/2 cups pecan halves1/2 cup butter2 cups granulated sugar1 1/2 cups whipping cream1 cup light corn syrup
Preheat oven to 375 degrees F. Line an 8-inch square pan with foil; spray with nonstick cooking spray.
Place pecans on baking sheet; bake for 5 to 10 minutes until lightly toasted; set aside 1/2 cup. Place [...]
Ginger Cream Caramels
2 cups granulated sugar2 cups whipping cream1 cup light corn syrup1 tablespoon fresh, finely grated ginger
Line an 8-inch pan with foil; spray with nonstick cooking spray. Place all ingredients in Dutch oven or heavy large saucepan. Bring to boil over medium heat, stirring frequently. Insert candy thermometer into mixture and attach to side [...]
Chocolate Caramels
2 cups granulated sugar1 cup brown sugar, packed1 cup dark corn syrup1/2 cup cream1/2 cup butter3 squares unsweetened chocolate1/8 teaspoon salt1 teaspoon vanilla extract
Place all ingredients except vanilla extract in a heavy saucepan. Cover and boil for 5 minutes; uncover. Boil to firm-ball stage, 247 degrees F.
Remove from heat. Add vanilla extract. Add 1 [...]
Cappuccino Caramels
Posted by JBic at recipegoldmine.com May 3, 2001
1 cup butter2 1/4 cups packed brown sugar1 (14 ounce) can sweetened condensed milk1 cup light Karo Syrup3 tablespoons instant coffee crystals1 teaspoon finely shredded orange peel1 cup chopped walnuts1 teaspoon vanilla extract
In heavy 3-quart saucepan melt butter over low heat. Stir in brown sugar, sweetened condensed [...]