Carmel Candy

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72 Ratings 57 Reviews 7 Photos
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504 calories; protein 1.2g; carbohydrates 72.7g; fat 25g; cholesterol 76.2mg; sodium 147.9mg. Full Nutrition
Great flavor, very sweet! A few notes: Cook to a temperature of about 240 for a chewy caramel; make sure NOT to use a non-stick saucepan; also make sure to grease the pan--cooking spray works great. Read More
All that sugar, butter, cream to waste! I followed the recipe exactly, heated to 250 degrees and my caramel ended up rock hard. I bent two spatulas and a knife trying to get it out of the pan (which was HEAVILY buttered). The best part was when I was man-handling the candy to get it out of the pan and the caramel CUT me! Tip: Do NOT heat this to 250, follow the other reviewers and heat to 240 or less. Read More
72 Ratings 5 star values: 49 4 star values: 10 3 star values: 2 2 star values: 5 1 star values: 6
Great flavor, very sweet! A few notes: Cook to a temperature of about 240 for a chewy caramel; make sure NOT to use a non-stick saucepan; also make sure to grease the pan--cooking spray works great. Read More
All that sugar, butter, cream to waste! I followed the recipe exactly, heated to 250 degrees and my caramel ended up rock hard. I bent two spatulas and a knife trying to get it out of the pan (which was HEAVILY buttered). The best part was when I was man-handling the candy to get it out of the pan and the caramel CUT me! Tip: Do NOT heat this to 250, follow the other reviewers and heat to 240 or less. Read More
Wonderful! I made these for Christmas and got rave reviews. I cooked the mixture to about 238 deg. and it's chewy, but doesn't get stuck in your teeth. It's a little hard to remove from the pan.... make sure you coat the pan well w/ butter or spray. Read More
After reading everyones reviews I cooked only till 238 degrees and lined my pan with parchment paper and greased the paper well..had no problem lifting out the entire square (leave an overhang of parchment paper so this can be done with ease) peeling off the paper and cutting the squares with a greased knife. Read More
Perfect! I boiled it to 250 on the dot. They turned out great chewy but firm enough to wrap easily. Also I used one of those foil cookies sheets that come in sets of 2 and are about 1.20 to pour the caramels into. It made everything simpler and I didn't have to worry about scratching my pan. Read More
I was optimistic in making these but was somewhat disappointed with the results. First of all I had to dump my mixture into a large pan because a medium pan was way too small. The mixture would have boiled over. Second it took FOREVER to get the mixture to heat up. I finally heated it up to 255 or so. When it cooled it was hard as a ROCK! Definitely butter the 8X8 dish....it's needed. I couldn't cut the caramel so I put it in a bag and beat it with a hammer (I know that probably sounds funny). The little chunks it made were good but hard. I probably would not make this again. Read More
I didn't know caramel candies could be so easy! Much easier than other recipes-- and more successful too! I didn't have whole milk so I tried 1% instead. They still turned out wonderful! Thanks for an easy recipe! Read More
These are decadent! I had some issues with my candy thermometer, but I cooked it to about 250. I poured the mixture into a greased 8x8 pan. If I do it again, I will definitely line the pan with parchment or teflon coated foil. Once the squares were cut, I stuck them in the fridge for a few minutes, then wrapped them in 3" squares of waxed paper. Read More
These are easy and delicious. Make sure you use a large enough pan at least a 3 qt sauce pan because when the sauce boils it increases in volume quite a bit. We used both a candy thermometer and the cold water method. I don't think you want to go all the way to the hard ball stage if you want chewy caramels. We used the soft ball stage which was 252 on our thermometer. We also lined the 8X8 pan with wax paper letting it hang over the sides of the pan for easy removal of the candy. A pizza cutter was handy for cutting the candy once we had cut it into strips with a knife. Read More
These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.
Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, 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 an 8x8 inch pan. Let cool before cutting.

From Wikipedia, the free encyclopedia

Caramel corn , popcorn coated in caramel
Confiture de lait , caramelized, sweetened milk
Dodol , a caramelized confection made with coconut milk
Dulce de leche , caramelized, sweetened milk
Maillard reaction
Tablet , Scottish candy made with condensed milk
Toffee , a type of confection


^ New Oxford American Dictionary (3rd ed.). New York: Oxford University Press. 2010. p. 260.

^ The American Heritage Dictionary of the English Language (5th ed.). Boston: Houghton Mifflin Harcourt. 2011. p. 278.

^ "Salted Caramel Ice Cream" . Epicurious.com . 15 July 2009.

^ American Heritage Dictionary , 5th edition, 2011, s.v.

^ Oxford English Dictionary , 1st edition, 1888, s.v.

^ Littré, Dictionnaire de la langue française , s.v.

^ The arguments are summarized in Paget Toynbee, "Cennamella"—"Caramel"—"Canamell", The Academy , 34 :864: 338 , November 24, 1888.

^ Brian Edwards, "Salted Caramel—that ubiquitous flavour which is actually only as old as Star Wars" , Daily Mirror ,Feb 25, 2015

^ "Henri Le Roux: L'histoire d'un Maître Chocolatier-Caramélier", web site of Maison Le Roux

^ Kim Severson, "How Caramel Developed a Taste for Salt", The New York Times , December 30, 2008

^ Young, Sarah (27 November 2017). "Why you can't stop eating salted caramel, according to science" . The Independent . Retrieved 1 March 2018 .

^ "Caramelization" . Retrieved 2009-05-07 .

^ "6. Sugar confectionery" . Food and Agriculture Organization of the United Nations. Archived from the original on 2012-12-27 . Retrieved 2013-01-01 .



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Caramel ( / ˈ k ær ə m ɛ l / or / ˈ k ɑːr m əl / [1] [2] ) is a medium to dark-orange confectionery product made by heating a variety of sugars . It can be used as a flavoring in puddings and desserts , as a filling in bonbons , or as a topping for ice cream and custard .

The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor.

A variety of candies , desserts , toppings, and confections are made with caramel: brittles , nougats , pralines , flan , crème brûlée , crème caramel , and caramel apples . Ice creams sometimes are flavored with or contain swirls of caramel. [3]

The English word comes from French caramel , borrowed from Spanish caramelo (18th century), itself possibly from Portuguese caramelo . [4] Most likely that comes from Late Latin calamellus 'sugar cane', a diminutive of calamus 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin cannamella , from canna 'cane' + mella 'honey'. [5] Finally, some dictionaries connect it to an Arabic kora-moħalláh 'ball of sweet'. [6] [7]

Caramel sauce is made by mixing caramelized sugar with cream . Depending on the intended application, additional ingredients such as butter, fruit purees, liquors , or vanilla can be used. Caramel sauce is used in a variety of desserts, especially as a topping for ice cream. When it is used for crème caramel or flan, it is known as clear caramel and only contains caramelized sugar and water. Butterscotch sauce is made with brown sugar, butter, and cream. Traditionally, butterscotch is a hard candy more in line with a toffee.

Caramel candy, or "caramels", and sometimes called " toffee " (though this also refers to other types of candy), is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), glucose , butter, and vanilla (or vanilla flavoring). The sugar and glucose are heated separately to reach 130 °C (270 °F); the cream and butter are then added which cools the mixture. The mixture is then stirred and reheated until it reaches 120 °C (250 °F). Upon completion of cooking, vanilla or any additional flavorings and salt are added. Adding the vanilla or flavorings earlier would result in them burning off at the high temperatures. Adding salt earlier in the process would result in inverting the sugars as they cooked.

Alternatively, all ingredients may be cooked together. In this procedure, the mixture is not heated above the firm ball stage (120 °C [250 °F]), so that caramelization of the milk occurs. This temperature is not high enough to caramelize sugar and this type of candy is often called milk caramel or cream caramel .

The salted caramel was invented in 1977 by the French pastry chef Henri Le Roux in Quiberon , Brittany , in the form of a salted butter caramel with crushed nuts ( caramel au beurre salé ), using Breton demi-sel butter. [8] It was named the "Best confectionery in France" ( Meilleur Bonbon de France ) at the Paris Salon International de la Confiserie in 1980. Le Roux registered the trademark "CBS" (caramel au beurre salé) the year after. [9]

In the late 1990s, the Parisian pastry chef Pierre Hermé introduced his salted butter and caramel macaroons and, by 2000, high-end chefs started adding a bit of salt to caramel and chocolate dishes. In 2008 it entered the mass market, when Häagen-Dazs and Starbucks started selling it. [10]

Originally used in desserts, the confection has seen wide use elsewhere, including in hot chocolate and spirits such as vodka . Its popularity may come from its effects on the reward systems of the human brain, resulting in "hedonic escalation". [11]

Caramel colouring, a dark, bitter liquid, is the highly concentrated product of near total caramelization, used commercially as food and beverage colouring , e.g., in cola .

Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-molecular-weight compounds. Compounds such as difructose anhydride may be created from the monosaccharides after water loss. Fragmentation reactions result in low-molecular-weight compounds that may be volatile and may contribute to flavor. Polymerization reactions lead to larger-molecular-weight compounds that contribute to the dark-brown color. [12]

In modern recipes and in commercial production, glucose (from corn syrup or wheat ) or invert sugar is added to prevent crystallization, making up 10%–50% of the sugars by mass. "Wet caramels" made by heating sucrose and water instead of sucrose alone produce their own invert sugar due to thermal reaction, but not necessarily enough to prevent crystallization in traditional recipes. [13]


https://www.allrecipes.com/recipe/22774/caramel-candies/
https://en.wikipedia.org/wiki/Caramel
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Carmel Candy