Caramel Candies - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Caramel Candies

 

 

 

 

 

 

Caramel Candies

Butter 8X8-inch pan and set aside.

In an 8-cup Pyrex glass bowl, melt: 1/2 cup (1 stick) butter

Add to the butter and mix well using a wooden spoon:

  • 1 cup sugar
  • 2/3 cup white Kayo syrup
  • 1 tbs unsulphured molasses
  • 1/2 cup whole (whipping) cream

Microwave on high for 8 minutes.

Add to the caramel mixture and additional: 1/2 cup whole cream

Mix well and microwave on high for 3 minutes, stir well. Continue to microwave in 2 minutes intervals, stirring each time, until mixture reaches a softball stage (234 degrees on a candy thermometer).

Remove from the microwave and add: 1 tsp vanilla extract. Pour into prepared pan. Cool and cut into squares.

Walnetto-Type Caramels:

Microwave for 1 minute on high: 1/2 cup chopped English walnuts. Add to caramel mixture. Omit vanilla.

Chocolate Caramels:

Add to vanilla caramels: 1/4 to 1/2 cup dark chocolate chips. Reduce vanilla extract to 1/2 tsp.

Chocolate-Covered Caramels

Using a glass pie plate, spread evenly and melt in microwave on 70% power: 6 ounces chocolate chips (white, milk, semisweet or dark chocolate)

Microwave for 1 minute, stir well. Continue to microwave in 10-to 15- second intervals. stir the morsels after each cooking, since chocolate chips hold their shape while melting. Using two forks, dip and roll the candy in the chocolate and place on waxed paper. Allow the candy to air dry, then cut off excess chocolate with a knife or pizza cutter.

If you have extra melted chocolate, you can mix shredded coconut into the chocolate and place into a bonbon cup, this is called a "ting-a-ling," or mix with any type of nuts, such as almond, hazel  nuts, cashews or peanuts.

Turtle Caramel Candy

In microwave on 7 power in a glass pie plate, melt: Chocolate chips (6 oz)

Microwave for 2 minutes and continue until chips are melted.

With a teaspoon on waxed paper, place about 3 inches apart: 1 tsp melted chocolate.

Cover the waxed paper with chocolate, then with the back of the spoon, spread the chocolate into a circle about 2 inches in diameter.

In each circle, place: 4 pecans (for the turtles feet). Allow the chocolate to dry.

When chocolate is set, with a melon baller cut out: 1 ball caramel. Place ball in center of pecans. Continue with remaining pecans and allow the caramel to dry for about 1 hour. Then cover the entire turtle with melted chocolate and let set overnight to dry.

Place in medium to large muffin paper cups or wrap individually in saran wrap.

Options: you can use any type of chocolate chips, nuts or flavor of caramel.

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