Thread: Soft, Flowing caramel in candy recipes???

I want to try to make homemade turtle candies again this year.
Does anybody know how to get the caramel to be soft and flowing? Like in the Caramello candy bars or like the caramel in the caramel Hershey kisses?
I use the Kraft caramel squares. Everytime the candy is set up, the caramel is really hard to chew.
Is it possible to have "flowing" caramel??
I was thinking condensed milk may help, but what do you all s***est?

One Ingredient Soft Caramel

This is, without a doubt, the easiest way on earth to make homemade caramel.

1 can sweetened condensed milk (not evaporated)

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

I've boiled unopened cans of sweetened consensed milk lots of times. Ya just gotta keep the water level well above the can! This is yummy, but a little too thin and flowy for turtles and candy making, I'm thinkin'.

I've Heard About The Boiling The Unopened Can, But It's Always Scared Me To Try. No One Mentioned Anything About Waterlevel! Seems Like That Would Be An Important Part!!

I found this recipe on the web that stated: "Why buy hard store bought carmels when you can make this soft chewy carmel at home".

Thought I'd send it along, I hope it works!

Mary

These smooth candies are what most people think of when they hear the word "caramel"; Rich with cream, they are great as-is, or even better when dipped in chocolate.

INGREDIENTS:
1/2 cup cream
1/4 tsp vanilla extract
6 tbsp butter, cut into small pieces
1-1/3 cups light brown sugar
PREPARATION:
1. Prepare a small (6x6 inch) square pan by spraying it with nonstick cooking spray.

2. Combine the sugar, cream, butter, vanilla, and 1 TB water in a medium heavy-bottomed saucepan. Stir with a spoon over medium heat until the sugar dissolves and the butter is melted.

3. Bring to boil and cover for 3 minutes.

4. Uncover, but do not stir! Continue boiling until a candy thermometer reads 250 degrees.

5. Pour the caramel into the prepared pan and let it cool down.

6. When it is still slightly wet, score the top into squares, and then leave to harden completely.

7. Once firm, cut into pieces and wrap individually in waxed paper or cling wrap. Candies can be store in an airtight container at room temperature (not refrigerated) for up to one week

Thanks for the caramel recipes, but do you do think they'll work if I put them in turtle candies?
I'm with luvs2eat and I think the first recipe might be too runny.
MaryKV...that recipe looks really good..thanks again!


I did a little googling and found that some people put 2 Tbsp of heavy cream with their caramels. I may have to try that route. I did come across an awesome looking muffin recipe. I posted it in the recipes to try forum.

I make caramels all the time. Before I began making caramels, I used Kraft caramels and added heavy cream. If you want runny caramel, I have seen the jars of caramel topping (for ice cream) used.
My recipe (and you can cut in half or quarter).

1# butter(salted)
4 C. sugar
32 oz. white corn syrup
1 qt. heavy cream

Boil to 246 degrees. Needs to be pretty accurate, a degree under it will be soft, a degree or two over and it will be really firm. Although I can cook it with minimal amounts of stirring, I believe it depends on your cookware. Make sure it does not scorch. It boils up pretty high at first, so choose your pan appropriately, or watch it carefully so it does not boil over.
Pour into a well-buttered pan/s I use a jelly roll pan or two 9"x13" for my batch. Cool completely, cut and wrap in waxed paper.

For turtles. I LIGHTLY butter mini muffin pans. Put toasted nuts in pans, enough to coat the bottom of each tin. After the caramel has cooled for a couple of minutes, use spoons to put a dollop on top of the nuts. Continue until all the tins have caramel. Pour the remaining caramel in a well-buttered dish. It is best to completely dip the turtles in chocolate.

PM me if you have any questions :-)

I've Had Her Caramels And They're To Die For!!!!!

I make these turtles every year and they are very good.

1- 16 0z Kraft carmels ( 1 1/2 bags )
6 TBS eagle brand milk
3 cups chopped pecans
8 hershey bars (plain)
1/2 bar gulf wax

Melt carmels with eagle brand milk in double boiler. When melted, add pecans. After adding pecans drop by teaspoon fulls onto wax paper sprayed with pam until cool. Melt hershey bars with the gulf wax. Dip candy into chocolate to coat. Cool agin on wax paper until set. Makes about 50 pieces. My little sweet 85 year old Mother could eat these as they are soft and creamy.

I use Mercken's caramel. If you can't find it close to you they have it at kingarthurflour.com. It comes in a block. Best caramel for candy making!