caramels

These homemade caramels are definitely my favorite caramel. They make your house smell amazing and they taste like Christmas to our family!

Mom’S Homemade Caramels

butter (NOT margarine)

heavy whipping cream

sugar

Karo syrup

Mom’s Homemade Caramels

Combine all ingredients in a large pan.&nbsp;

Stir and bring to a boil and continue boiling until candy thermometer reaches 240 degrees.&nbsp;

Pour into a large, greased cookie sheet and cool.&nbsp;

Once cooled cut into bite size squares and wrap in wax paper.

https://www.youtube.com/watch?v=T6SsrwpNIGE

These Christmas Caramels are definitely my favorite caramel. They make your house smell amazing and they taste like Christmas to our family!
Recipe: https://www.favfamilyrecipes.com/moms-christmas-caramels_13/

Traditional Christmas Caramels

Homemade caramels are perfectly soft and chewy and so easy to make!

Homemade Caramels

butter ((2 sticks))

corn syrup

evaporated milk ((2 cans))

vanilla extract

Line a 9x13'' pan or jelly roll pan with parchment paper. (If you don't have parchment paper you can generously butter the pan.) Either size pan will work--9x13'' will yield thicker caramels.

Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.

Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a constant boil, otherwise your caramels can curdle.

Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it&#039;s sooo worth it! (Also, I don&#039;t really trust or rely on a candy thermometer--I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.) 

Once you reach 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.

Pour caramels into prepared pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). 

The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.

Try these dipped in chocolate or pretzel rods.

https://content.jwplatform.com/videos/RkFfBEuP.mp4

The best and easiest, soft and chewy homemade caramels!

Tastes Better From Scratch - Homemade Caramels

This simple version of the traditional dessert uses just five ingredients, with porridge oats for extra crunch

Caramel apple crumble

eating apples, peeled,

tbsp Carnation caramelcream (this comes

plain flour

porridge oat

cold butter, diced

Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.

Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.

A dinner party version of teatime favourite, millionaire's shortbread. It's not too bitter, so the kids will love it too

Millionaire's chocolate tart

pack dessert shortcrust pastry

tsp vanillapaste or extract

flour,

70% plain chocolate,

white chocolate,

tbsp butter

tbsp golden caster sugar

icing sugarand single cream, to serve (optional)

Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.

Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.

Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.

Bake for 20-25 mins &ndash; the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.

This thick and boozy toffee sauce can be put into jars and given as a gift, or serve a dollop with warming desserts

Caramel & whisky sauce

butter

soft brown sugar

can condensed milk

can caramel (we used Carnation)

ginger

milliliters whisky

Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts – make sure you don’t boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.

This homemade caramel recipe makes the most delicious and creamy infused caramels. You&#39;ll be coming back to this recipe as soon as you eat the last one!

Creamy Caramels

Magical Butter

Sugar

Brown Sugar

Heavy Cream

Light Corn Syrup

Honey

Pure Vanilla Bean Paste or Extract

Place all the ingredients except vanilla extract into a large heavy-bottomed saucepan over medium heat. Stir the mixture for 2 minutes.

 Place a candy thermometer in the pan and heat to 250°-270°F depending on how hard you want your caramels (a lower temperature produces softer chewier candy).

 Once the caramels have reached the desired temperature remove your pan from the heat; then add the vanilla and whisk for 10 seconds.

 Pour the caramel mixture into a glass measuring cup then quickly into your Magical Gummy Trays.

 Refrigerate your Creamy Caramels for about 1 hour and enjoy!

Become the next potluck hero with these ooey-gooey caramel brownies that are crowned with chunks of chocolate. We hope you're ready for the compliments.

Chocolate Bliss-Caramel Brownies

pkg. (4 oz.) BAKER'S Unsweetened Chocolate

eggs

flour

pecans

KRAFT Caramels

Tbsp. milk

pkg. (12 oz.) semi-sweet chocolate chunks

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs. Add flour; mix well. Stir in nuts. Spread into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 min., stirring after 1 min. Stir until caramels are completely melted and mixture is well blended.

Spread caramel sauce over brownie; cool 5 min. Sprinkle with chocolate chunks. Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

Creamy cheesecake. Chocolate sandwich cookie crust. Chocolate-caramel drizzle. A dash of pecans. Be sure to save yourself a piece, because this is gonna go fast.

Ultimate Turtle Cheesecake

vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2-1/2 cups)

Tbsp. butter or margarine, melted

pkg. (11 oz.) KRAFT Caramels

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

vanilla

BAKER'S Semi-Sweet Chocolate

Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.

Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring every 30 sec. Stir in nuts. Pour half the caramel mixture into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Microwave reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

Layer shortbread cookies with deliciousness to create these Chocolate-Caramel Cookie Bars! Our Chocolate-Caramel Cookie Bars are like a favorite candy bar.

Chocolate-Caramel Cookie Bars

35 square shortbread cookies

pkg. (11 oz.) KRAFT Caramel Bits

BAKER'S White Chocolate

Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.

Microwave caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.

Microwave chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.

Let stand 2 hours before cutting into bars.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=3840762018001&amp;autoplay=true

A delicious nut crust, topped with a creamy caramel layer is a hand-held version of everyone's favorite dessert.

Caramel Cheesecake Bars

vanilla wafers, crushed (about 1-1/2 cups)

PLANTERS Pecans, divided

butter or margarine, melted

whipping cream

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine wafer crumbs, 1/2 cup nuts and butter; press onto bottom of prepared pan. Refrigerate until ready to use.

Microwave caramels and cream in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring after each minute; pour over crust.

Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; sprinkle with remaining nuts.

Bake 30 to 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to remove dessert from pan before cutting into bars.

Chocolate dough balls are rolled in chopped pecans, indented in the centers, then baked and filled with melted caramels for luscious elegant cookies.

Chocolate-Caramel Thumbprints

(1 stick) butter, slightly softened

BAKER'S Semi-Sweet Chocolate, melted, cooled

Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add chocolate, egg and vanilla; mix well. Add flour; beat until well blended. Cover. Refrigerate 1 hour or until well chilled.

Shape dough into 1-inch balls. Roll in pecans; press pecans gently into dough to secure. Place, 1 inch apart, on ungreased baking sheets. Make indentation in center of each ball with your thumb.

Bake 12 to 14 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely.

Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring after 30 sec. Spoon evenly into centers of cookies; cool until set.

Welcome the sweet taste of fall with Caramel Apple Oatmeal Cookies. The rich, gooey goodness of Caramel Apple Oatmeal Cookies is not to be missed.

Caramel Apple Oatmeal Cookies

brown sugar, packed

butter, softened

baking powder

baking soda

salt

oats

apple,

KRAFT Caramel Bits

Preheat the oven to 350ºF. Line two baking sheets with parchment; set aside.

In a large bowl or the bowl of a stand mixer, beat sugars and butter until light and fluffy. Add the vanilla and egg, and beat until smooth. Add 1 cup of flour, and the baking powder, baking soda, salt, and oats, and mix until combined. Toss the chopped apple pieces with the remaining tablespoon of flour. Gently fold the apples and caramel bits into the dough.

Scoop the dough into one inch balls and place on the prepared baking sheets. Bake 10-12 minutes, or until light golden brown.

Take dessert to the next level when you make these Pecan Pie Cookie Balls. To prepare these Pecan Pie Cookie Balls, mix together caramels, pecan halves and graham crackers and then drizzle them with chocolate later on. The end result is a dessert that looks almost too good to eat. Almost.

Pecan Pie Cookie Balls

pkg. (6 oz.) pecan halves, toasted, finely chopped and divided

graham cracker crumbs

BAKER'S Semi-Sweet Chocolate, melted

Microwave caramels and cream in medium microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec.

Reserve 1 Tbsp. nuts for later use. Add remaining nuts to caramel sauce along with the graham crumbs and vanilla; mix well.

Cover baking sheet with waxed paper. Shape caramel mixture into 20 balls, using about 1 Tbsp. caramel mixture for each ball. Place on prepared baking sheet.

Drizzle with chocolate; sprinkle with reserved nuts. Let stand until chocolate is firm.

These cream cheese cookies are made with maple extract and filled with yummy caramel sauce. They make great gifts—if you can bear to part with them!

Caramel-Filled Maple-Pecan Cookies

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

maple extract

half-and-half

Beat cream cheese and butter in large bowl with mixer until blended. Add sugar and extract; mix well. Gradually add flour, beating well after each addition.

Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring after 1 min. Cool 5 min. Meanwhile, shape dough into 48 (1-inch) balls. Roll in nuts until evenly coated. Place, 2 inches apart, on parchment-covered baking sheets. Indent centers.

Pour caramel sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze caramel sauce into indentations in dough.

Bake 12 to 14 min. or until edges are lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.

Gooey chocolate, melty caramel, crunchy pecans: Baker, prepare to take a bow as these brownies become the star of the dessert table.

Caramel-Pecan Brownies

pecan halves, divided

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and eggs; mix well. Stir in flour until blended. Pour half the batter into prepared pan.

Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Stir in 1 cup nuts.

Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to remove brownies from pan before cutting to serve.

Explore Chocolate Caramel Brownies from My Food and Family. Serve them warm for rich ooey-gooey texture and be prepared for compliments!

Chocolate Caramel Brownies

pkg. (18 to 20 oz.) brownie mix (13x9-inch pan size)

pkg. (8 oz.) PHILADELPHIA Dark Chocolate Cream Cheese Spread, warmed

Prepare brownie batter as directed on package; sprinkle with caramel bits. Bake as directed on package. Cool completely.

Spoon cream cheese spread into microwaveable bowl. Microwave on HIGH 20 to 30 sec. or just until warmed; stir. Spread over brownies; refrigerate until firm before cutting into bars.

Take your brownies up a notch with our Salted Caramel Brownies recipe. These Salted Caramel Brownies include roasted peanuts, gooey caramel and cayenne.

Salted Caramel Brownies

red pepper (cayenne)

dry roasted peanuts, divided

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in pepper. Add sugar; mix well. Blend in eggs. Add flour; mix well. Stir in 1/2 cup nuts. Spread half the batter into 13x9-inch pan sprayed with cooking spray.

Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 min., stirring after 1 min. Stir until caramels are completely melted and mixture is well blended; spread over brownie batter in pan. Cover with remaining brownie batter. (Some caramel sauce may peek through.) Sprinkle with remaining nuts.

Bake 25 to 30 min. or until top is firm to the touch. Cool.

Making caramels may seem intimidating, but they&#x27;re not. In fact, I even made these in the microwave!

Ooey Gooey Microwave Caramels

unsalted butter

white sugar

brown sugar

corn syrup (Karo Syrup)

condensed milk

Thoroughly coat an 8x8 pan with butter. Mix all ingredients in a large microwave safe bowl (it will bubble up so make sure there is lots of room in the bowl). Don't worry if the butter isn't soft or melted yet, mine went straight from the fridge to the bowl and it melted just fine.

Microwave on high for 6-7 minutes, stirring every 90 seconds. When it is done, you will know because it won't look crystallized anymore - the sugars will have completely melted.

Pour into 8x8 square pan and allow to cool completely. Cut into small squares (I made mine about an inch). If desired, drizzle with chocolate, a sprinkle of sea salt, or any other topping you like.

https://www.youtube.com/watch?v=Lh2yS0YmSMA

HOW TO MAKE CARAMEL CANDY IN THE MICROWAVE
I had never made caramel from scratch before trying this out, so I wasn’t exactly sure that this post was going to come to fruition. But here it is! And these caramels turned out so good, I was licking the bowl afterwards so I didn’t waste any! The part I like most about this caramel recipe is that it’s made in the microwave. Yes, you can absolutely make it on the stove top in a saucepan, but I felt like that was more effort than I really wanted to put into it, you know?
So I made these for my daughter’s first birthday, but as I was making them, I thought what a great gift they’d make! I’ve always wanted to make a goodie bag of sorts to gift to friends around Christmas time, so maybe this is the year! We’ll see… But you could also wrap these caramel candies up individually and keep them in your purse for a midday pick me up. Whatever you do with them, they certainly won’t last long!
//RECIPE
Ingredients
¼ cup unsalted butter
½ cup white sugar
½ cup brown sugar
½ cup corn syrup Karo Syrup
¼ teaspoon salt
½ cup sweetened condensed milk

Instructions
Thoroughly coat an 8x8 pan with butter. Mix all ingredients in a large microwave safe bowl (it will bubble up so make sure there is lots of room in the bowl). Don't worry if the butter isn't soft or melted yet, mine went straight from the fridge to the bowl and it melted just fine.
Microwave on high for 6-7 minutes, stirring every 90 seconds. When it is done, you will know because it won't look crystallized anymore - the sugars will have completely melted.
Pour into 8x8 square pan and allow to cool completely. Cut into small squares (I made mine about an inch). If desired, drizzle with chocolate, a sprinkle of sea salt, or any other topping you like.




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HOW TO MAKE CARAMEL CANDY IN THE MICROWAVE

Bring four-star fare home with this Bananas Foster Cheesecake Squares recipe. What makes these Bananas Foster Cheesecake Squares so a-peel-ing is their 20 minute prep time! You can substitute the rum extract for real rum if you're making these treats for adults.

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Top Tags

Mom’S Homemade Caramels

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Ultimate Turtle Cheesecake

Chocolate-Caramel Cookie Bars

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Top 20 caramels recipes from across the web

The most viewed caramels recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mom’S Homemade Caramels

Homemade Caramels

Caramel apple crumble

Millionaire's chocolate tart

Caramel & whisky sauce

Creamy Caramels

Chocolate Bliss-Caramel Brownies

Ultimate Turtle Cheesecake

Chocolate-Caramel Cookie Bars

Caramel Cheesecake Bars

Chocolate-Caramel Thumbprints

Caramel Apple Oatmeal Cookies

Pecan Pie Cookie Balls

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Bananas Foster Cheesecake Squares

Easy 4 Ingredient Soft Caramels (no...

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