Try this caramel icing recipes for your New Year’s Pretzels. An old German recipe that me and my family has done many times, and it’s always appreciated. Yummy! The orginal recipe yields: 2 portioner.

Ingredients:
2 c  Milk
2 pk Yeast,Active, Dry
1/2 c  Sugar
2    Eggs,Large
1   ,Water
1/4 c  Almonds,Chopped
1/2 c  Butter (Or Margarine)
2 t  Salt
7 c  Flour,Unbleached
1 c  Confectioners’ Sugar
1 t  Vanilla Extract

Directions:
Heat milk and butter until very warm (120-130 degrees F.).  Mix
yeast, salt, sugar, and 1 cup flour.  Slowly beat into warm milk.
Beat for 2minutes.  Add eggs and 1 cup of flour.  Beat for an additional
2 minutes. Add enough flour to form a soft dough.  Knead until smooth
and elastic, about 5 minutes.  Place dough in a greased bowl.  Let
rise in a warm place until doubled in bulk, about 1 hour.  Punch
dough down and let rise again until doubled. (1 hour more).  Divide
dough in half.  Shape pretzel as follows:  Roll dough into a rope
about 30 inches long and 1 1/2 inches in diameter.  Cross the ends
leaving a large loop in the center.  Flip loop back onto crossed ends
to form a pretzel.  Repeat with remaining dough. Place pretzels on
greased baking sheets.  Let rise 15 minutes more.  Bake at 375
degrees F for 25 to 30 minutes or until golden brown.  Cool on wire
racks.  Mix confectioners’ sugar, water and vanilla to form a thin
icing. Spread icing on pretzels and sprinkle with chopped almonds.

photo credit: John of Austin

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These cream caramel are so delicious with  chocolate, cream and chopped nuts.
Take the kind of nuts you like best, e.g. pecan or almond. Perfect as Halloween gifts!

Ingredients:

2 c Sugar
3/4 c Light corn syrup
1/8 ts Salt
3 Or 4 squares unsweetened chocolate
2 c Light cream
1 ts Vanilla extract
1/2 c To 3/4 cup chopped nuts

Directions:

Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan. Stir constantly until mixture comes to a full foil. Gradually add remaining cream so that boiling does not stop. Continue cooking, stirring constantly, to firm-ball stage (248~F.). Remove from heat. Stir in vanilla extract and nuts. Pour into buttered 8 inch square pan. When cold, turn out on cutting board and cut into 3/4 inch squares.

photo credit: EverJean

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These caramels apples are a must to do to Halloween. They are delicious, crispy with a layer of  chocolate. A superb recipe that yield 8 apples.

Ingredients:

1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate

Directions:

Place Styrofoam on a flat surface. Lightly coat
baking sheet with cooking spray. Remove stems
from apples. Insert wooden stick into stem of
each apple. Place caramels in saucepan. Add the
water, heat stirring until caramels are melted.
Working quickly with one apple at a time, and
keeping caramel over low heat, dip the apple into
the caramel, turning to coat the apple, remove
the apple from the caramel and gently shake.

Pat pistachios onto top of apple, place on prepared
sheet. Refrigerate until caramel is cool. Heat
chocolate in top of double boiler, until melted.
Drizzle chocolate over apples. Press apples
sticks into Styrofoam. Refrigerate until the
chocolate hardens. Remove from Styrofoam to foil
cupcake liners.

photo credit: Eric Kilby

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Making caramels is very fun. This is a recipe for the true coffee lover. If you like nuts you can add pecans or walnuts. Yummy! This recipe yield 3 pounds.

Ingredients:

1 cup butter
2 (1 ounce) squares unsweetened chocolate, cut up
2 1/4 cups packed brown sugar
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup light corn syrup
1 tablespoon instant coffee crystals
1 cup chopped pecans or walnuts (optional)

Directions:

Line 8-inch square baking pan with wax paper, extending wax paper over edges of pan. Butter wax paper; set aside.
In heavy 3-quart saucepan, melt 1 cup butter and chocolate. Stir in brown sugar, EAGLE BRAND®, corn syrup and coffee crystals. Clip candy thermometer to side of pan. Cook over medium heat, stirring constantly, until thermometer registers 248 degrees F (firm-ball stage*). Mixture should boil at moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes.
Remove from heat. Remove thermometer. Immediately stir in nuts (optional). Quickly pour into prepared pan, spreading evenly. Cool.
When candy is firm, use wax paper to lift candy out of pan. Use buttered knife to cut into squares. Wrap each square in plastic wrap or place in candy cups if desired.

*Note: To test for firm-ball stage, spoon a few drops of the hot caramel mixture into a cup of very cold (but not icy) water. Using your fingers, form the drops into a ball. Remove ball from water. If it is firm enough to hold its shape but quickly flattens at room temperature, it has reached firm-ball stage. If the mixture hasn’t reached the correct stage, continue cooking and retesting, using fresh water and a clean spoon each time.time.

photo credit: Titanas

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Making caramel is a great activity, a rainy Sunday.These are easy to make, with a wonderful flavor of caramel and pecans. The recipe gives 24 candies.

Ingredients:

72 pecan halves
24 individually wrapped caramels, unwrapped
1 cup semisweet chocolate chips
2 teaspoons shortening

Directions:

Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets.
Place three pecan halves in a Y shape on cookie sheet and place caramel in center. Repeat with remaining nuts and caramels.
Place in preheated oven 10 minutes, until caramel is melted.
Melt chocolate chips with shortening in microwave, or in a small saucepan over low heat; stir until smooth. Spoon over candies on sheets. Chill 8 hours or overnight, until firm.

photo credit: hfb

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Why don’t make this caramel apples recipes with your kids. The recipe yield: 6 caramel apples.

Ingredients:

6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk

Directions:

Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

photo credit: eyeliam

If you where looking for a milk caramel recipes, then you have found it. This candy with pecans and syrup is real tasty.

Ingredients:

4 c  Sugar
5 c  Pecans
4 T  Karo syrup
1 T  Butter
1 cn Condensed milk
1 t  Vanilla
1 cn Water

Directions:

Mix all ingredients except butter, vanilla, and pecans. Cook on low
fire until the mixture forms a soft ball in cold water. Remove from
fire. Add butter, vanilla, and pecans, and beat until the mixture
holds its shape.

Spoon onto buttered wax paper (Add old newspaper
under your wax paper.) If candy gets hard before all is spooned out,
add a little water, and heat over.  Or you can let it stand on low
heat while spooning out.

photo credit: jessicafm

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A recipe for caramel with pecans or walnuts , with taste of coffee. The recipe give you: 3 pounds.

Ingredients:
1 cup butter
2 (1 ounce) squares unsweetened chocolate, cut up
2 1/4 cups packed brown sugar
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup light corn syrup
1 tablespoon instant coffee crystals
1 cup chopped pecans or walnuts (optional)

Directions:
Line 8-inch square baking pan with wax paper, extending wax paper over edges of pan. Butter wax paper; set aside.

In heavy 3-quart saucepan, melt 1 cup butter and chocolate. Stir in brown sugar, EAGLE BRAND®, corn syrup and coffee crystals. Clip candy thermometer to side of pan.

Cook over medium heat, stirring constantly, until thermometer registers 248 degrees F (firm-ball stage*). Mixture should boil at moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes.

Remove from heat. Remove thermometer. Immediately stir in nuts (optional). Quickly pour into prepared pan, spreading evenly. Cool.
When candy is firm, use wax paper to lift candy out of pan. Use buttered knife to cut into squares. Wrap each square in plastic wrap or place in candy cups if desired.

*Note: To test for firm-ball stage, spoon a few drops of the hot caramel mixture into a cup of very cold (but not icy) water. Using your fingers, form the drops into a ball. Remove ball from water.

If it is firm enough to hold its shape but quickly flattens at room temperature, it has reached firm-ball stage. If the mixture hasn’t reached the correct stage, continue cooking and retesting, using fresh water and a clean spoon each time.

photo credit: inuyaki.com

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This is an easy caramel recipe that contains cashew nuts. Gives about 30 bars.

Ingredients:

3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup chopped cashews
1/2 cup packed brown sugar
1/2 cup white sugar
2 tablespoons butter
1 1/2 tablespoons light cream
1/3 cup chopped cashews
1/4 cup packed brown sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.
To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in the nuts and sift the flour with the baking powder and salt. Add to egg mixture and blend well. Press into the bottom of the greased pan.
Bake for 20 to 25 minutes. While pastry bakes, mix 1/4 cup of brown sugar, cream and cashews into the melted butter.
Spread over baked pastry and place under a broiler for about 1 minute, until topping bubbles and becomes brown. Cut into bars while warm. Let cool in pan.

photo credit: foooooey

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With this caramel desserts recipe  you will be loved by your family and friends. Gives about 20 candies

Ingredients:
28 KRAFT Caramels, unwrapped
1 tablespoon water
60 OREO Mini Bite Size Chocolate Sandwich Cookies
4 (1 ounce) squares BAKER’S Semi-Sweet Baking Chocolate, melted

Directions:
Melt caramels with water in small saucepan on medium-low heat, stirring frequently until melted and smooth; set aside.
Arrange chocolate sandwich cookies in 20 clusters of 3 on large lightly greased cookie sheet.
Spoon 1 tsp. caramel mixture over each cluster of cookies; drizzle each with 1 tsp. melted chocolate. Let stand until set. Remove from cookie sheet. Store in airtight container.

photo credit: avlxyz

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This is delicious for Thanksgiving or Christmas!  From the original recipe you get about 8 dozen 1 inch squares.

Ingredients:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
14 ounces individually wrapped caramels
1/4 cup heavy cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Directions:
Lightly grease one 13×9 inch pan.

To Make Base: Combine the first three ingredients (1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter) in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.

To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla. Add the peanuts and spread over the base layer. Refrigerate until set.

To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.

To Make Frosting Layer: In another saucepan combine the last three ingredients (1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter), stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.

photo credit: rore

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