Homemade Caramels
Apple and Popcorn Recipes
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>> Caramels and Carmel Apples
These
homemade caramel recipes are from my 1950's recipe book, that has been sitting
on my shelf for many years.
The picture is of my daughter Jenilee making the Melt in your Mouth Caramels.
Also see Easy
Popcorn Balls and Candy Apples.
Melt in the Mouth Caramels
Makes about 2 1/2 pounds
1 cup butter or margarine
1 pound brown sugar
Dash
salt
1 cup light corn syrup
1 14oz can of sweetened condensed milk
1
teaspoon vanilla extract
Melt butter in a heavy saucepan. Add brown sugar
and salt. Stir until thoroughly combined. Stir in corn syrup and mix well. 
Gradually
add milk, stirring constantly.
Cook
and stir over medium heat until candy reaches firm ball stage. 245 on candy thermometer.
about 12 to 15 min.
Remove from heat, stir in vanilla. Pour into a buttered 9
inch square pan. Cool and cut into squares.
Recipe from a 1974 cookbook
Note: This recipe makes a lot caramel, you may want to cut the recipe in half. We cut
the pieces with scissors and wrapped each piece in wax paper.
Chocolate Caramels
21/2
tablespoons butter
1/2 cup milk
2 cups molasses
3 squares unsweetened
chocolate
1 cup brown sugar
1 teaspoon vanilla
Recipe from Fannie Farmers 1893 Cookbook
Vanilla Caramels
2 cups
sugar
1 cup brown sugar
1 cup light corn syrup
1 cup condensed milk
1
1/2 cups milk
1/3 cup butter or fat
1/4 teaspoon salt
1 1/2 teaspoons
vanilla
Cook sugar, corn syrup, condensed milk, and milk together in
a saucepan, stirring constantly until sugar is dissolved. Cook slowly, stirring
occasionally to prevent burning, until temperature is 248 F., or until mixture
forms a firm ball when tested in cold water. Remove from heat, add butter, salt,
and vanilla and mix well.
Pour into a greased pan. When cold remove from pan,
cut in cubes and wrap each caramel in wax paper.
Recipe from a 1953 cookbook
Add 5 ounces melted, unsweetened chocolate, cut into small pieces, to recipe above for vanilla caramels.
Coffee CaramelsSubstitute 1 1/2 cups coffee for the milk in recipe above for Vanilla caramels and omit vanilla.
Nut CaramelsAdd 2/3 cup broken nuts to recipe for vanilla, or chocolate caramels after cooking.
Club CarmelsMake chocolate and vanilla-nut caramels.
Pour one batch into the chilling pan, and top with the other batch.
Raisin Caramels
1 c. raisins
3/4 c. butter or margarine
1 c. brown sugar
1/2 c. semisweet chocolate pieces
Place 1 c. raisins in buttered 8x8x2 inch pan. Combine 3/4 c.
butter or margarine and 1 c. brown sugar in saucepan; cook and stir to
hardball stage (254). Pour over raisins. Top with 1/2 c. semisweet
chocolate pieces, spreading as they melt. Chill till firm; cut into
pieces. See this recipe for Raisin Caramels
Also see Pecan Turtles
_________________________________________Recipes for Caramel Apples!
Caramel Apples
1 pound (56) vanilla caramels
2 tablespoons water
dash
of salt
6 wooden skewers
6 crisp, medium apples
Chopped nuts
Melt
caramels with water in double boiler, stirring frequently until smooth. Add salt.
Stick a skewer into the blossom end of each apple. Dip apple in the caramel syrup
and turn to coat. (If syrup is too thick, add a few drops water) At once roll
bottom half of coated apple in chopped nuts. Set on cooky sheet covered with wax
paper. Chill in refrigerator until firm. Makes 6 servings.
Recipe from a
1963 Teaching Teens to Cook Cookbook
Chocolate Caramel Apples
18
small apples
18 wooden sticks
1/2 cup butter
2 squares of unsweetened
chocolate
2 cups of packed brown sugar
1 cup light corn syrup
1 14oz
can of sweetened condensed milk
1 teaspoon vanilla
1 cup chopped nuts
Wash and dry apples. Remove stems. Insert one wooden stick into the stem of each apple. In a heavy 3 quart saucepan melt the butter or margarine and unsweetened chocolate over low heat. Add brown sugar, corn syrup, and sweetened condensed milk, then mix well. Clip a candy thermometer on one side of pan.
Cook over medium heat
stirring frequently, till thermometer registers 245.(firm ball stage) Remove saucepan
from heat and stir in vanilla. Dip each apple into the hot caramel mixture, using
a spoon to distribute evenly over apple. Allow excess caramel to drip off. Immediately
dip bottoms of apples into chopped nuts. Place apples, peanut side down on wax
paper and let stand for about 25 minutes or till firm. Makes 18.
Recipe
from an 1985 Fun Foods Cookbook
______________________________________
Recipes for Caramel Popcorn balls!
Caramel Popcorn Balls
2 1/2 quarts
popped corn
1/2 pound (28) vanilla caramels
2 tablespoons water
Keep
popped corn hot and crisp in slow oven (300 to 325). Melt caramels in 2 tablespoons
water in a doubleboiler, stirring frequently. Add dash salt. Place popped corn
in a large bowl and drizzle caramel sauce over; toss till corn is well coated.
Butter hands and shape in balls.
Recipe from a 1963 Teaching Teens to Cook
Cookbook
Caramel Corn
2 c. brown sugar
1 stick oleo
3 T.
white corn syrup
Boil for 1 minute and pour over popcorn.
Recipe note:
I have loved this carmel corn recipe since I was a little girl. Kelly K.
Recipe
from a 2001 Cedar County Catholic School in Hartington, Northern
Nebraska
Microwave Caramel Corn
1 cup brown sugar
1 stick
oleo, melted
1/4 cup white corn syrup
1/2 tsp. salt
1/2 tsp. soda
Melt
butter first. Bring to a boil in a 2 quart container the brown sugar, melted oleo,
syrup and salt. Boil full power another 2 minutes. Put 4 quarts of popped popcorn
in a large paper grocery bag. Add 1/2 teaspoon soda to the syrup mixture. Stir
and then pour mixture over the popcorn in
the bag. Put bag in microwave oven for 1 1/2 minutes. Then shake. Bake in microwave
1 1/2 minutes longer. Shake and pour in a pan where you can crumble it up a few
times with your hands.
Recipe from 1998 Platte SD Hospital Recipebook
Other recipes for Caramel!
Caramel Apple Dip
1-8oz pkg. cream cheese
1/2 c. brown sugar
1 tsp. caramel
flavor
1 tsp. vanilla flavor
1 T. milk
Warm cream cheese. Add all
ingredients. Mix well and enjoy!
Recipe from a 2001 Cedar County Catholic
School in Hartington, Northeastern
Nebraska
Butter Scotch
1 cup sugar
1 tablespoon vinegar
1/4 cup molasses
2 tablespoons boiling water
1/2 cup butter
Boil
ingredients together until, when tried in cold water, mixture will become brittle.
Turn into a well buttered pan; when slightly cool, mark with a sharp-pointed knife
in squares. This candy is much improved by cooking a small piece of vanilla bean
with other ingredients.
Recipe from Fannie Farmers 1893 Cookbook
Condensed Milk Caramel
Did you know in Russia they make caramel this way.
They lightly boil an unopened can of sweetened condensed milk in hot water for
3 hrs, then chill, when you open it, it will be like caramel. Make sure the pot
does not go dry while boiling or the can will blow up. The longer you let it boil
the thicker the carmel will be.
___________________________________________
Caramel coated Marshmallows recipe
Here's another recipe for Caramel Coated Marshmallows with Rice Krispies
__________________________________________
Here's some other pages for homemade candy.
Christmas
Candy
Homemade Peanut Brittle
Salt
Water Taffy
Pecan Turtles and Pecan Logs
Homemade
Lollipops
Easy
Fudge
Things to Make with Peanut Butter
Homemade Divinity
___________________________________________
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