I need help finding a recipe?

Question

i need to find a recipe for making caramel, could anyone help me?

Answer 1

INGREDIENTS
1 cup butter
2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 cup corn syrup
1/8 teaspoon salt
1 teaspoon anise extract
black paste food coloring
DIRECTIONS
Line a 9x9 inch dish with buttered foil.
In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours.
To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers

Answer 2

Hi!

Yes, here are two recipe from one of my favorite websites: www.Recipe-For.com which has recipes from old cookbooks.

Caramels a la Creme Vanilles ou The ou au Cafe
(Vanilla Cream Caramels or Tea-flavored Caramels or Coffee Flavored Caramels)

one pound of sugar (2 1/4 cups)
3/4 pint of cream (1 1/2 cups)
a split vanilla bean

directions: scrape the seeds out of the vanilla bean and put into the cream ... put the pod in also

Put all three ingredients into a saucepan, stir to dissolve the sugar and put over a brisk fire. Cook it until it comes to the "large ball" stage (when you drop a few drops of the mixture into a glass of ice water, it will fall to the bottom of the glass and form a ball which stays together quite nicely) .,.. remove from the heat and pour into an oiled or butttered
8" square pan.... the mixture should not be more
than 3/4" deep... cut when cold (3/4 " if you wish to keep it symmetrical) and wrap the pieces in waxed paper ...(it does not say when to remove the vanilla pod ...)

If you flavor these with vanilla or coffee:
one pound of sugar (2 1/4c)
2 gills of cream (a gill is a British half pint which is 10 fluid oz.... so use 20 fluid ounces or 2 1/2 cups)
gill and 1/2 of infused tea or coffee (15 fl. oz which is 2 cups minus 1 tbs)

note: I do not understand why there is so much more liquid allowed for in these caramels, but it
does not take much time to boil the mixture down to the right consistency ( when it forms a nice ball that sort of "stands up" in ice water) You see, some of the old cookbooks were none too specific and the "authors" of the website where I found this recipe imply that... personally, I'd be sure the infusion of coffee was quite strong and the same goes for the tea ...
+ + + +++ + ++ + +++ + + + +++ +

This looks delicious. I chose it because one of my favorite candies is quite similar.

Caramels

1/2 a cake of Baker's chocolate
1/2 cup of milk
1 cup molasses
2 cups sugar
1/2 cup butter
------------------
vanilla to put in when finished cooking

directions: boil till it will harden in water, 10 to 15 minutes. Remove from stove and mix in the vanilla. Pour upon platters and when nearly cold, cut it into squares.


There! Vanilla, Chocolate, Coffee, and Tea Caramels.

Answer 3

Basically, caramel is just cooked sugar. You can cook the sugar by itself in a pan until it reaches a boil, or you can mix it with a liquid, such as water, milk, or cream. When you boil the mixture it becomes a sugar syrup and the other liquid eventually evaporates, leaving you with a rich, creamy caramel. (Adding milk makes the concoction lighter in color and creamier.) If you use a candy thermometer when you cook your caramel, you should avoid some of the problems some cooks have with the candy. You should cook it to 340 to 350 degrees on a candy thermometer.
Tips

The biggest problem with making caramel is the high heat it takes, and the problem with sugar crystallizing rather than boiling and converting properly. To avoid crystallization, make sure your pan and spoon are absolutely clean. Don't stir the sugar after it boils, and when it is the thick consistency you'd like, take it off the heat and let the pan cool in a pan of cool water. You can stir the sugar to help it dissolve, but once it boils – hands off!

Answer 4

Caramel Ingredients:
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream

Find the rest of the recipe here:
http://www.elise.com/recipes/archives/001979caramel_sauce.php

Answer 5

"Caramels" - 81 pieces

2 cups sugar
2 cups light corn syrup
1 (14 oz.) can sweetened condensed milk
1/2 cup butter or margarine
2 tbsp. vanilla extract

1) Butter 9x9" baking pan. In heavy 3-quart saucepan, combine sugar, corn syrup, milk and butter. Over medium heat, heat to boiling, stirring until sugar is dissolved. Set candy thermometer in place; continue cooking, stirring occasionally, until temperature reaches 248*, or until a small amount of mixture dropped into very cold water forms a firm ball that does not flatten on removal from water.
2) Remove from heat; stir in vanilla and pour into prepared pan.
3) Cool in pan on wire rack; cut into squares. Wrap each caramel in plastic wrap. Yields 3 lbs.

Answer 6

Google it....Why would you need to make caramel? If you are using it to bake with just buy the caramel cubes and melt them down. My grandmother is a baker and thats what she does. There is really no need to make it yourself when you can buy it in so many different varieties. But I guess thats only if you are looking to bake with it. If you are making your own caramel bits then thats diff I guess.

Answer 7

http://experts.about.com/q/Desserts-747/making-caramel.htm

Answer 8

go to food network.com

Answer 9

log on to www.cdkitchen.com

Answer 10

sorry