No Corn Syrup Candy Recipe

Easy Hard Candy Without Corn Syrup Recipe No Frills Kitchen

WebDec 17, 2023 · Set a dish of water and a pastry brush next to the stove. Add the sugar to a small, heavy-bottomed saucepan. Pour over ¼ cup (60ml) of cool water and set over …

Rating: 4.7/5(7)

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Grandma’s Sea Foam Candy (Divinity Candy)–No Corn Syrup

WebOct 25, 2020 · Cook without stirring to 255 degrees or until mixture will form a hard ball in cold water. While mixture is cooking, beat egg whites until stiff. Add vanilla to mixing …

Rating: 4.6/5(26)

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Soft and Chewy Homemade Caramels (Corn Syrup …

WebOct 2, 2020 · When the caramel reaches 240°F, quickly pour it into your prepared pan and allow to cool to room temperature. Once the caramel …

Rating: 4.8/5(20)
1. Grease a small pan with butter or coconut oil and line it with parchment paper. I use one of these 6x6 inch pans because I like my caramels to be thick, but you could use a bread pan or something similar.
2. Add the cream and rapadura sugar to a medium-size pot. The mixture will bubble up quite a bit so make sure there is a lot of room at the top. If possible, clip your thermometer to the side of the pot, like is pictured in the photo. Not only does clipping it mean you don't have to hold it, it also ensures more accurate readings than placing the thermometer in and then pulling it out into cooler air throughout the cooking process.
3. Bring the mixture to a boil on the stovetop and then reduce to medium heat - I set my stove to just a little over the exact medium mark. Stir often, then when the mixture reaches 225°F stir constantly until it reaches 240°F (soft ball stage) to prevent the caramel from burning. In my kitchen, it takes about twenty minutes from start to finish.
4. When the caramel reaches 240°F, quickly pour it into your prepared pan and allow to cool to room temperature. Once the caramel is room temperature, pop it in the freezer for about five minutes to make it easier to cut.

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Chewy Salted Caramel Recipe Without Corn Syrup No …

WebMar 9, 2021 · Set the pan aside until needed. Greasing your loaf pan. To begin this caramel recipe without corn syrup, pour your heavy cream …

1. Brush a 22x11cm (8.5x4.55in) loaf pan with melted butter or spray with cooking spray. Cut two pieces of parchment to fit the length of both sides of the pan. Place them in the pan, overlapping, so they form a sling. Brush these with butter or cooking spray as well. Set aside.
2. In a small saucepan over medium heat, melt the butter into the heavy cream. Remove from the heat and set aside.
3. In a medium saucepan over very low heat, pour 60ml (1/4 cup) of water over the sugar. Stirring constantly, slowly dissolve the sugar in the water, ensuring that the sugar is completely dissolved before it comes to a boil.
4. Once the sugar is dissolved, wash down the sides of the pot with a pastry brush dipped in water to prevent any sugar from crystalizing. Once the mixture has come to a boil, stop stirring and allow to boil until the sugar mixture reaches a deep amber colour and an instant-read thermometer registers at 160°C (320°F). Do not stir the mixture at all once it has come to a boil.

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