Refrigerator life of homemade caramel sauce?
14 years ago
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14 years agoRelated Discussions
shelf life of homemade caramels???
Comments (10)Hi! Sure I'll share! Thanks for the suggestion for another recipe, but I have an aversion to condensed or evaporated milk. I've felt this way since I was a child, and I can taste it in any thing it is a part of! Strange, huh? Anyway, here is the recipe, it came from a leaflet Diamond Walnuts put out for the holidays. It has a pure caramel taste, with notes of butter, vanilla and cream. Diamond Walnuts Heavenly Caramels 1 cup sugar 1 cup heavy cream 1/2 cup light corn syrup 2 tablespoons butter 1 teaspoon vanilla 1 1/2 cups walnuts -- chopped In a 2 quart glass measuring cup with handle, combine sugar, heavy cream, corn syrup and butter. Microwave at high 5 minutes. Stir well until sugar dissolves. Microwave at high 11 to 12 minutes or until mixture reaches 246F. Stir in vanilla and walnuts. Pour into buttered 8 inch square pan. Let stand until firm. Cut into squares and wrap individually in waxed paper. Makes 1 1/4 pounds You can of course, leave out the walnuts if you don't like nuts. One caveat: the cooking time is greatly dependant on the wattage of your microwave. I learned this when the microwave I had used for years pooped out and we bought a higher wattage model. What came out was a horrid black mess! The original recipe was written for a 600 - 650 watt microwave. If you are not sure of the wattage of your model, go slowly and carefully. Do the original 5 minute microwave, but test every few minutes with a candy thermometer or the firm ball test. Be sure to make notes on the time it takes to reach the done stage. Once you have completed the trial run successfully, this recipe is very simple! Another tip: Let the caramels cool for 5 minutes or so before pouring into the pan. If the mixture is poured too hot, it melts all the butter off the pan, and you'll have a dickens of a time getting it out!...See MoreHomemade Hot Fudge Sauce
Comments (15)Booberry, this is a different caramel sauce. Equally as good. I was out of heavy cream and wanted to make a caramel sauce. So I used a can of condensed milk to make this sauce. 1 cup brown sugar 1/2 cup maple syrup 1/2 cup butter Pinch of salt 1 can condensed milk Vanilla Mix Sugar, Maple Syrup, Butter and pinch of salt. Bring to a boil. Simmer for two or three minutes. Add Condensed milk, stirring until well mixed. Simmer for 60 seconds. Remove from heat, add vanilla. Pour into bowl or jar with lid and refrigerate....See MoreCaramel apples....tricks?
Comments (24)Sorry to post and run DH1~ busy days of late.. Here is the recipe copied straight from Ann's Dessert book. I think this would make a FAB apple coating! But below it is the caramel recipe. I think I might try dipping the baby apples in Maple Cream Fudge. ~I have made both recipes using cream NOT Sweetened Condensed Milk. Maple Cream Fudge option: Replace the cream and cup of white sugar with one can of sweetened condensed milk and up the maple syrup to 1 cup ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla (I use 1 full teaspoon.) . Add the two sugars, butter and cream maple syrup and salt into a saucepan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. To make Carmels instead of fudge, 1 1/2 cups brown sugar 1/2 cup white 1/2 cup white corn syrup 1 cup butter 1 cup cream pinch of salt vanilla (I used 1 FULL teaspoon) Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin tins....See MoreLOOKING for: Life is too short to unwrap caramels!
Comments (17)I've been thinking about those pictures of blocks of caramel. Wonder how many people would attempt making a 5-pound block of caramel at home? Anyway, a couple more tips for those who suddenly can't find their 5-pound block of caramel: The warm brown sugar sauce recipe in my March 26 post is a little on the rich, brown-sugary "praline" side, and may be a little salty for some uses if you use salted butter. For a sauce which resembles the typical caramel more, use half white sugar and half brown sugar, maybe adding a little vanilla. If I want a chewier sauce to serve hot so it will firm up on ice cream, I make it in a saucepan, cutting down to a quarter or half the butter in the original recipe, maybe increasing the cream a little (though this isn't necessary), and cooking to the soft-ball to firm-ball stage. If you're not allergic to corn syrup like I am, you can add a tablespoon or two to retard crystallization....See More- 14 years ago
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