How do I make caramel?

Question

I want the soft caramel, not the hard one

Answer 1

If your question is for "pouring" caramel on puddings such as caramel cream: I put a cup full of sugar in a heavy pan and add two spoonfuls of water, then I cook on a gentle heat till I see the sugar has completely melted and that the liquid is dark golden. I then take off the heat and add a cup full of hot water, stir with a wooden spoon and let it rest. The water thins the caramel to liquid consistency (just like the caramel on a toffee apple left on window sill overnight become all soggy and runny from the moisture in the air). There are numerous different recipes if you meant soft toffee or fudge, but you used the term "caramel" so I hope this is what you meant. "Caramel" means different things depending on the country where you live.

Answer 2

How to make caramel

1. For this you need the right saucepan – my own favourite is a heavy-gauge aluminium one that is quite pale in colour so that you can easily see the contrast between the colour of the metal and the darkening colour of the caramel.

2. This quantity makes enough caramel for a crème caramel to serve four to six people, or for six crème brûlées. Warm the pan gently over a medium heat for a few moments then place 6 oz (175 g) white caster sugar in the pan, still over a medium heat. Usually I recommend golden sugars but, in this instance, it's better to use white, as it is easier to see the change in colour. Leave the sugar like that, keeping an eye on it, until it begins to melt.

3. After about 5 minutes the sugar will start to melt and turn liquid around the edges. Now give the pan a good shake and leave it again until about a quarter of the sugar has melted.

4. Now, using a wooden spoon, give it a gentle stir and continue to cook and stir until the sugar has transformed from crystals to liquid and is the colour of dark runny honey – a dark amber colour. The whole thing should take about 10 minutes from start to finish and it is important to be patient and not try to rush it – this is where most people go wrong with making caramel. You must allow the full amount of time at a medium heat.

5. Then take the pan off the heat and add 2 tablespoons of tap-hot water – the caramel will splutter and steam so protect your hands with a cloth and take care. Stir well – you may need to return the pan to a gentle heat to re-melt any lumps of caramel that have formed. The caramel is now ready to use.

Answer 3

Soft Caramels Recipe

Soft Caramels is a very popular recipe. Learn how to make/prepare Soft Caramels by following this easy recipe.

Difficulty: Easy Recipe

Ingredients:
• 1 Can sweetened skimmed milk
• 1/2 tsp Real vanilla extract
• 2 tbsp Molly butter
• 1-1/4 Cups packed light brown sugar
• 1 Cup light corn syrup
• Butter flavored nonstick cooking spray


Cooking Instructions:
• Lightly spray on a pan with non-stick butter.
• Now, in a heavy bottom saucepan mix sugar with butter flavoring, corn syrup and condensed milk.
• Stir the mixture over medium heat until sugar dissolved. Now increase heat and continue to cook stirring frequently.
• Remove from heat and keep aside, now mix it in vanilla extract and pour instantly into prepared pan.
• Sprinkle a teaspoon of cooking spray and 1 heaping teaspoon of caramel onto a 4 x 5-inch square of wax papers.
• Roll paper jellyroll and twist ends to seal. Allow it to chill in a cool dark place for several weeks.

Answer 4

For chewy Vanilla Cream Caramels (candies) with the rich, mellow flavor of vanilla:

Ingredients:
2 tablespoons tasteless vegetable oil (such as safflower oil)
1-1/2 Cups whipping cream
1-1/2 Cups sugar
1/3 Cup honey
1 vanilla bean, split lengthwise
3 tablespoons sweet butter, softened

- Line an 8-inch square pan with aluminum foil that extends over the side. With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the safflower oil; set aside.
- In a 3-quart heavy-bottomed saucepan over medium heat, combine the cream, sugar, honey, and vanilla bean, and stir until the sugar is dissolved (about 5 minutes). Wash down the sides of the pan 2 times with a pastry brush dipped in warm water, to prevent the sugar from crystallizing.
- Increase the heat to medium-high and bring the mixture to a boil. Place a candy thermometer in the pan and cook the mixture until it registers 250 degrees F on the thermometer (about 10 to 15 minutes), stirring frequently.
- Remove the pan from the heat; with a fork remove the vanilla bean from the mixture, stir in the butter, and pour the mixture into the prepared 8-inch square pan. Let the caramel cook completely at room temperature (2 to 3 hours).
- With the remaining tablespoon of veg/safflower oil, coat a cutting board and the blade of a large chef's knife. Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and carefully peel the foil off the caramel.
- cut the caramel into 8, 1-inch-wide strips and cut each strip into 8, 1-inch squares.
- In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramel will keep for 2 weeks at room temperature. (I have also frozen them and later coated with chocolate)

Answer 5

Amish Caramel Candy

2 c. white sugar
2 c. heavy cream
1 3/4 c. King syrup
1 c. butter
1 tsp. vanilla


Boil together sugar, syrup, butter, and a little cream. While boiling, add rest of cream slowly. Don't allow to stop boiling. Boil until it forms a soft ball (236-240 degrees). Then add vanilla. Pour into a buttered pan. Cool. Cut into squares.

Answer 6

MICROWAVE HOMEMADE CARAMEL CHEWS

1/2 c. butter
1 (4 oz.) c. chopped walnuts or pecans
1/2 c. light corn syrup
1/2 can sweetened condensed milk, about 3/4 c.
1 c. packed light or dark brown sugar
1/2 tsp. vanilla

Generously butter bottom of an 8 inch square micro-safe baking pan. Add nut. Shake pan to settle nuts into an even layer. Put remaining butter and corn syrup in a 2 quart micro-safe bowl (or other deep sided micro-safe container). Microwave at HIGH power for 2 minutes or until butter melts. Add condensed milk, brown sugar, and vanilla. Stir to smoothly blend. Microwave at MEDIUM power for 8-10 minutes, stirring well every minute or so, until mixture has a thick, caramel consistency. Pour mixture over nuts in pan. Tilt pan so caramel flows over nuts in an even layer. Let cool at least 2 hours before cutting into squares.
Makes about 5 dozen. ♥

Answer 7

Super soft and easy!!! Use the muscles to pull and stretch to get those soft peices you are after!!!
Hope you like them!
INGREDIENTS
1 cup white sugar
1/2 cup brown sugar
2 cups sweetened condensed milk, divided
1 1/2 cups corn syrup
DIRECTIONS
Butter a 9x13 inch dish.
In a heavy saucepan over medium heat, combine sugar, brown sugar, 1 cup condensed milk and corn syrup. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour in remaining milk. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into prepared pan. Let cool before cutting into 1 inch squares.

Answer 8

Hi,

Just cover an unopened tin of Nestle condensed (not evaporated, or light version) milk with water in a saucepan and boil for an hour and a half, making sure that the water stays topped up.

The can won't come under enough pressure to go pop. Just make sure you let the tin completely cool down before opening it and also watch every now and then so the pan doesnt run dry!

Answer 9

this might sound wierd but this is how to make carmel soft and perfect get a can of sweentened condessed milk boil it for three hours make sure to take the label off the can and turn the can about every hour so it doesnt harden after three hour take can out let it cool but not for too long open the can pour out make sure after that to keep it cool so it doesnt harden this is great for carmel pie but use two cans and a pie shell that is how oCharles makes there carmel pie add some chocolate chunks and cool whip it is the best dessert in the world

Answer 10

I just made this tonight..1 cup butter, 2 1/4c brown sugar, 1 c light corn syrup, 1 can sweetened condensed milk, 1 tsp vanilla.... boil everything for about 20, on med heat and keep stirring..pour out on greased surface,,,was good and creamy