Best 5 One Ingredient Soft Caramel Recipes

SOFT CHEWY CARAMELS

Steps:

• Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

CARAMELS

Steps:

• Grease a 12x15 inch pan.
• In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
• Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

ONE INGREDIENT SOFT CARAMEL

Steps:

• For an easy caramel topping or dip, simply heat Eagle Brand using the following directions. For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. Instead use one of the following methods.
• OVEN METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425° for 1 1/2 hours or until thick and caramel colored.
• STOVETOP METHOD; Pour 1 can Eagle Brand sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
• MICROWAVE METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes.
• CAUTION: NEVER HEAT UNOPENED CAN
• NEVER let the water level get down to the top of the can (s), because this could cause the can (s) to explode.

SOFT CARAMELS

Steps:

• Heat sugar, syrup, & salt to boil in a VERY large stew pot (non-stick pot with no flaking is best). Please note that if you plan on doubling this recipe, you need to use a commercial size stew pot because the ingredients double in size as the temperature rises. Add cream VERY slowly. Cook stirring almost constantly to 239°F (or until you get just to the point where a little drizzle of cooled caramel gently rubbed between 2 fingers forms into a ball). This takes approximately 3-5 hours. Let cool a few minutes to help prevent sticking to the cookie sheets. Add nuts now if desired. Pour onto 3-4 buttered cookie sheets (cookie sheets should be buttered lightly so as not to end up with greasy caramels). Once cooled completely, flip cookie sheets over to release sheets of caramel (you may have to use a metal spatula to pull the sheet of caramel out of the cookie sheet). Use pizza cutter (if you have cooked them perfectly) or scissors (if you have slightly overcooked them to a stick-to-your-teeth texture) to cut into bite-size pieces. Each piece can now be dipped in chocolate or wrapped "as is" in small squares of wax paper (or candy wrappers).
• Note: This recipe also works great for caramel sauce -- just don't quite heat it to 239°F Hard toffee candies can be made if you heat it above 239°F Therefore, even if you mess up on your attempts to make SOFT caramels, you have SOMETHING left over for your efforts.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.