Caramel Recipes

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Caramel
4 cups of brown sugar 2 cups New Orleans molasses 1/2 cup of milk 2 cup Baker's chocolate (grated) Butter Vanilla flavor
Caramel Pudding | 1 cup butter
1 cup butter 1 cup sugar 5 eggs, whites & yolks beaten separately 1 cup preserved damsons, seeds removed 1 tsp vanilla
Almond Omelet, Caramel Sauce
3 eggs 3 tablespoons caramel sauce Few grains salt 1/2 teaspoon vanilla Caramel Sauce: 1 cup sugar 3/4 cups hot water
Caramel Cup Custard
1 quart milk, scalded 4 egg yolks 4 whole eggs 1 cup sugar Vanilla extract Pinch salt Caramel Sauce: 2 cups sugar 1 cup water 2 tablespoons water
Caramel Custard | 2 cups milk
2 cups milk yolks of 4 eggs 7 tablespoons sugar speck of salt nutmeg, or vanilla 1 tablespoon water
Caramel Cake | 1 cup butter
1 cup butter 2 cups granulated sugar 1 cup milk 1 1/2 cup flour 2/3 cup cornstarch 7 egg whites, beaten to a stiff froth 1/4 tsp salt 2 tsps baking powder Caramel mixture: 1/4 lb chocolate
Caramel Bread Pudding
1 1/2 cup sugar 3 cups milk 1 1/2 cups soft bread crumbs 2 eggs, slightly beaten 1/4 teaspoon salt 3 tablespoons melted butter 3/4 teaspoon vanilla
Caramel Tarts
1 cup sugar 1 teaspoons salt 2 tablespoons flour 1 tablespoon cornstarch 1 cup hot water 1/2 cup butter 2 tablespoons hot water 2 egg yolks
Caramel Pudding
4 tablespoon white sugar 1/2 cup brown sugar 1 pint milk 2 tablespoon cornstarch Vanilla
Caramel Sauce | 1 cup sugar
1 cup sugar 1 cup boiling water

Caramel was first created in the U.S.A. in the mid to late 19th century
Milton Hershey's first confection was caramel candy, produced at the Lancaster Caramel Company
Caramelized foods have been cooked with sugar and butter to make the item sweet, rich, and usually darker
Caramelized sugar is sometimes used to flavor beer
Most caramel products are high in calories and sodium
Caramelization is a chemical reaction that occurs when sugar syrups are added to fat, milk and then browned in a kettle

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