Chewy Salted Caramel Recipe: No Corn Syrup or Condensed Milk Needed!
Are you looking to make some delicious chewy salted caramel without corn syrup or condensed milk?
This recipe will show you the step-by-step process of making caramel including how to avoid many common mistakes! These caramels are a fantastic sweet treat and are surprisingly easy to make!
Find the full written recipe here:
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How We Make Sponge Candy, Old Fashioned Southern Style Cooking
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Grandma's Homemade Caramels
If you can stir, you can make Grandma’s Homemade Caramels! These are soft, chewy, and so easy to make. We’ve even included instructions on how to make caramels without a candy thermometer!
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✅Ingredients
• 1 cup unsalted butter
• 14 ounce can sweetened condensed milk
• 1 cup corn syrup
• 2 cups brown sugar
• 2 teaspoon vanilla extract
• ¼ teaspoon salt
✅Instructions
1️⃣ Butter a 9x13 pan well to coat. Set aside
2️⃣ Melt butter in a large saucepan over medium heat. Once melted, pour in sweetened condensed milk, corn syrup, and brown sugar.
3️⃣ Use a rubber spatula to stir the mixture constantly over medium heat until it starts to simmer, scraping the sides and bottom regularly.
4️⃣ Once simmering, continue at a constant simmer, stirring constantly until caramel reaches the softball stage of 235 and 245 F, with higher elevations using the lower temperature range, and lower elevations using the upper end of the range.
5️⃣ At the soft-ball stage, immediately remove from heat and stir in vanilla extract and salt. Pour caramel into the prepared 9x13 pan.
6️⃣ Let cool completely before cutting into squares. Wrap in pieces of wax paper for individual servings if desired.
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Grandma Adeline's Vinegar Taffy Recipe | Old-Fashioned Candy Making
Old-Fashion Peanut Butter Candy Recipe
Here is a quick no cooking required Peanut Butter Candy Recipe made with just 3 ingredients: Creamy Peanut Butter, Powdered Sugar, and Milk. This peanut butter sugar candy was a real treat for me when I was a kid, and it still feels like a treat 50 years later.
The complete candy recipe instructions can be found at this link
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What You Need for This Sugar Candy
POWDERED SUGAR ...also called confectioners' sugar
creamy PEANUT BUTTER
MILK or half and half
How to make this Peanut Butter Candy
This recipe looks super simple, and it is, but there is a slight learning curve for spreading out the sugar dough and rolling up the peanut butter log, so don't be discouraged if your first few attempts are a little awkward. I haven't made this recipe enough to be good at it. My mom makes it look simple, but my peanut butter sugar candy always looks like I made it with one arm tied behind my back.
Spoon some powdered sugar into a small bowl, about 1½ cups. The measurement doesn't have to be exact, because the main thing you want to accomplish is getting the milk-to-sugar ratio right. Build a small well in the center of your powdered sugar and add milk in at about a tablespoon at a time, mixing it slowly as you go. Don't add the milk too quickly. Stir the mixture around until it clumps and thickens like a dough. Add milk as needed, and if it gets too wet, just add more sugar.
Start mixing with a spoon, and as it clumps into a sugar dough, use your hand to mix. Once you get a doughball of sugar, flour a flat surface with powdered sugar and place your doughball of flour on it. Flatten the dough with your hand, adding sugar as needed to keep it from sticking. Turn the sugar dough and flatten it out by hand and then use a rolling pin to flatten and spread the dough until it is about the thickness of a tortilla.
Use a spatula to spread a thin layer of creamy peanut butter over the entire surface of the sugar. Then carefully roll the sugar up from one side to the next, creating a pinwheel of sugar and peanut butter. Dust with sugar as needed to keep the log from sticking. Knead the peanut butter sugar log and press and pull and turn to make it as long as possible without tearing.
Use a knife to cut the log into candy pieces about ½ in length. Set the candy aside on a plate and it will firm up over time. Place it in the fridge and it will firm up faster. Make as much candy as you like, but don't go crazy!--it's a bunch of sugar. It's a nice treat, but definitely one you want to eat in moderation. I hope you like this candy, it's one of my childhood favorites.
My mama uses a lot of her kitchen baking gadgets in this video, but you can easily make do with regular kitchen items like a spatula and butter knife, or you can check current prices for some of the gadgets Amazon:
For another easy to make sweet treat, take a look at this Marshmallow Cereal Bar Recipe.
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--Chef Buck
Sponge Toffee/Honeycomb/Seafoam candy (homemade Crunchie bars)- with yoyomax12
Sponge toffee is very crunchy but melts in your mouth. If you love Cadbury Crunchie bars, dip your toffee pieces in chocolate.
Candy playlist:
2 1/2 cups granulated sugar
2/3 cup white corn syrup
1/3 cup water
4 tsp baking soda
2 tsp vanilla
In a large saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves.
Bring to boil and continue to cook without stirring. Brush down side of pan occasionally with pastry brush dipped in cold water, until candy thermometer reaches hard-crack stage of 300°F
Video of hard crack stage:
Remove from heat.Whisk in baking soda. (sugar mixture will bubble and sputter and increase in volume! Be careful!) Whisk in vanilla.
Pour into greased foil-lined 13- x 9-inch pan. Let cool without disturbing, about 2 hours. Break into pieces. Dip pieces in melted chocolate if desired. Store layered between waxed paper in airtight container.
This recipe found on the Canadian Living website.
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