Do you have a recipe for caramel that doesn't include corn syrup?

Similar questions: recipe caramel include corn syrup.

Substitute golden syrup The purpose of the corn syrup in caramel is to prevent the sugars from crystallizing. Corn syrup does that putting extra glucose in the mix, interrupting the crystal structure. (Corn syrup bottled at home is primarily glucose.

The HFCS that has been in the news of late has extra fructose added to make it taste more like sucrose, the basic table sugar. ) You can accomplish the same thing with "golden syrup", generally available near the corn syrup. It uses "invert sugar", which also interferes with crystallization.

Other sweet syrups, like rice syrup, do just as well. You could also use honey, which is mostly fructose (and similarly interferes with crystallization) but since it has more water in it than corn syrup it tends to throw off your recipe. So, here's a basic corn-syrup-free caramel recipe: 1 small (7 oz) can condensed milk 1/4 cup golden syrup 1 stick butter 1/2 cup sugar Combine ingredients in a pan.

Bring to a boil. Cook 5 minutes, stirring, until it reaches 235 on a candy thermometer (soft ball stage). Remove from heat.

Pour into a pan to cool.

Sugar and water! 1 1/2 cups sugar 1 cup heavy cream 3/4 stick (6 tablespoons) unsalted butter, cut into bits 1 teaspoon vanilla 1/2 teaspoon salt Cook sugar in a 2 1/2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel.

Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla and salt Sources: Bon Appetit Magazine .

You can make caramel with a can of sweetened condensed milk. My college roommate used to make this. She would take a can of sweetened condensed milk, remove the lid with a can opener and tear off the label, and then just set the whole shebang right on the burner of the stove, on low.

Basically, with low heat and constant stirring, the sugar browns and ends up as sweet, creamy, sticky caramel. I mean, what are the two ingredients in "real" caramel? Sugar and milk.

I imagine you could pour it into a saucepan if you don't like the whole dorm room shabby chic vibe. However, if you find sweetened condensed milk without corn syrup (most I have seen use cane sugar), then your caramel won't have it in, either. And oh yeah - regular evaporated milk won't work.It has to be the sweetened kind.

:) Sources: gourmetsleuth.com/equivalents_substituti... laureth's Recommendations La Lechera Sweetened & Condensed Milk: Six 14oz cans Sweetened Condensed Milk, Organic, 14 oz.

Sultana carmels 1 cup gran sugar 1/2 cup milk 1/2 cup molasses 1/4 cup butter or marg 2 oz unsweetened choc bars 1 tsp vanilla 1/2 broken walnuts 1/2 cup light raisins butter sides of 2 qt saucepan. In the pan combine sugar milk molasses butter and chocolate cook to firm ball stage 246 degrees. Stirring the last few minutes to prevent sticking.

Add vanilla. Place nuts and raisins to buttered 8x8 pan and pour caramel over, cool. Sources: better homes and gardens .

I have never made it, but it is close to something I do make. Sounds so yummy! Chocolate Pretzel Chews By Elizabeth LaBau, About.Com (C) 2008 Elizabeth LaBau, licensed to About.

Com, Inc. Chocolate Pretzel Chews are a riot of flavors and textures, balancing sweet, salty, crunchy, and chewy elements. A small pretzel is covered with chewy caramel, topped with a layer of sunflower seeds, then the whole package is dipped in melted chocolate and decorated with more seeds.

This recipe yields 2 dozen candies. While it can be doubled or tripled, it is easiest to assemble only 2 dozen of these candies at a time. The recipe requires the caramels to be soft and somewhat melted, and the caramel tends to harden too early when making very large numbers of these candies.

Prep Time: 15 minutes Ingredients: 24 pretzels in a square grid shape (sometimes called "Pretzel Snaps") 24 soft caramels 8 ounces (about 1.25 cups) milk chocolate or milk chocolate candy coating 1/2 cup salted sunflower seeds Preparation: 1. Preheat your oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil.

Place 24 pretzel squares in even intervals on the baking sheet. 2. Top each pretzel with an unwrapped soft caramel.

Don’t worry if it does not appear to ‘fit’ the pretzel precisely. 3. Place the caramel pretzels in the oven for exactly two minutes.

While the candy is in the oven, place the sunflower seeds in a small shallow bowl. 4. Remove the sheet from the oven immediately after 2 minutes, you don’t want the caramels to get too hot or melted.

Immediately pick up one of the pretzels, being careful not to burn yourself on the warm baking sheet, and press it, caramel-side down, into the bowl of sunflower seeds. The pressure should make the caramel spread out and cover the top of the pretzel, and also embed a layer of seeds into the caramel.5. Working quickly, repeat with remaining caramel pretzels until all of them have an even spreading of caramel and are topped with a layer of sunflower seeds.

6. Place the tray of candy in the refrigerator to firm up the caramel layer while you prepare the chocolate. Temper the chocolate or melt the chocolate candy coating.

(This is one instance when you absolutely want to either temper the chocolate, or use chocolate candy coating. The caramel is best at room temperature, but untempered milk chocolate has a tendency to get soft and sticky at room temperature.) 7. Once the chocolate is ready, begin to dip the candies.

Balance a pretzel on a fork and lower it into the melted chocolate, submerging it completely. Bring it out of the chocolate and drag the bottom of the fork over the lip of the chocolate bowl to remove excess chocolate. Place the candy back on the baking sheet and repeat with remaining candies and chocolate.

If desired, you can decorate the tops of the candies with leftover sunflower seeds while the chocolate is still wet.8. If you are using candy coating or tempered chocolate, allow the candies to set at room temperature before serving. If you use regular melted chocolate, place them in the refrigerator to set the chocolate.

Be aware that the caramels get hard in the refrigerator, so this candy is best served at room temperature. Candies can be stored in an airtight container for up to a week. Sources: About.

Com .

Chocolate Pretzel Chews are a riot of flavors and textures, balancing sweet, salty, crunchy, and chewy elements. A small pretzel is covered with chewy caramel, topped with a layer of sunflower seeds, then the whole package is dipped in melted chocolate and decorated with more seeds. This recipe yields 2 dozen candies.

While it can be doubled or tripled, it is easiest to assemble only 2 dozen of these candies at a time. The recipe requires the caramels to be soft and somewhat melted, and the caramel tends to harden too early when making very large numbers of these candies.

" "I'm looking for a recipe for corn bread that doesn't get dried out so quickly. " "Is there a good substitute for corn syrup in recipes for people with corn allergies?" "when do you take off corn husks if cooking in two days, right before cooking or now? " "Is glucose fructose syrup simply high frctose corn syrup in disguise?

" "how do I make caramel squares without corn syrup" "I have no AC in my kitchen. Can you recommend a recipe or 5 that include little or no cooking and makes a tasty meal?

I'm looking for a recipe for corn bread that doesn't get dried out so quickly.

How do I make caramel squares without corn syrup.

I have no AC in my kitchen. Can you recommend a recipe or 5 that include little or no cooking and makes a tasty meal?

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