How To make Chocolate Caramel Chews
Cookie base: 4 oz Unsweetened chocolate
3/4 c Butter
1 3/4 c Brown sugar; packed
1/2 ts Salt
2 ts Vanilla
2 Eggs; lightly beaten
1 1/2 c Flour
Caramel topping: 1 1/3 c Brown sugar; packed
3/4 c Whipping cream
3/4 c Light corn syrup
1/3 c Butter
1/8 ts Salt
2 ts Vanilla
1 1/2 c Pecans, toasted; chopped
Chocolate glaze: 2 oz Semisweet chocolate
Coarsely chopped 1 tb Whipping cream
1 ts Vanilla
Recipe by: The Joy of Cookies DESCRIPTION: A brownie-style base topped with a gooey, nut-laden caramel, all topped with more chocolate. Preheat oven to 350. Butter a 9x13 pan. COOKIE BASE: In a heavy saucepan over low heat, warm chocolate and butter, stirring often, until just melted and smooth. Do not beat mixture more than necessary. Remove from heat, add brown sugar and salt, and beat by hand until smooth. Stir in vanilla and eggs. Add flour in 1/2 c increments, blending by hand after each addition. Spread evenly in buttered pan. Bake 25-30 minutes, or until toothpick inserted in center comes out clean. Cool on rack one hour. CARAMEL TOPPING: In heavy saucepan, combine all topping ingredients except vanilla. Cook over med-high heat, stiring occasionally, until mixture reaches 230 degrees on a candy thermometer or forms a 2-inch thread when dropped from a spoon
about 25 minutes. Immediately remove from heat, stir in vanilla and nuts. Spread hot caramel evenly over cookie base. Let stand until cool. CHOCOLATE GLAZE: Combine chocolate and cream in saucepan. Warm over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat, stir in vanilla. Drizzle over caramel in lacy pattern. Let chocolate set before cutting into 54 bars, about 1"x2". Store airtight at room temp for 10 days. :
How To make Chocolate Caramel Chews's Videos
CHOCOLATE CARAMELS
You have made caramel in a microwave but we all know caramel with chocolate tastes even better. So why not combine the two to make something thats Simple Delish!
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Ingredients:
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup corn/glucose syrup
100g dark chocolate
1 can Sweetened condensed milk
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1 bag Nestle Semi-Sweet Chocolate
1 bag Kraft Soft Caramels
1 cup unsalted pecan halves toasted
2 tablespoons milk or heavy cream
Cooking spray oil for pan
Note:
***To melt the Caramel place unwrapped caramel in a microwave safe dish add 2 tablespoons of milk or heavy cream. Heat on high for 60 seconds, stir and repeat in 10 second intervals until completely melted and slightly runny.
***To melt chocolate place in microwave safe dish heat on high 60 seconds, stir and continue to heat on high in 6 second intervals until melted and smooth.
***If Caramel or Chocolate start to set while preparing the candy, microwave again for 10 seconds at a time until desired consistency is reached.
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Chewy and Soft Homemade Caramel Candy
My homemade Caramel Candy has the perfect soft and chewy, yet sturdy texture. Enjoy yours plain or coat in chocolate for an indulgent treat!
Recipe:
Ingredients
1 ½ cups granulated sugar (300g)
½ cup light brown sugar, firmly packed (100g)
1 ½ cups evaporated milk (this is the equivalent of one 12 fl oz can) (354ml)
1 ½ cups heavy cream (354ml)
¾ cup light corn syrup (255g)
½ cup unsalted butter (113g)
1 teaspoon salt
1 teaspoon vanilla extract
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8x8 square pan (Affiliate Link):
Heavy bottomed pot or saucepan (Affiliate Link):
Candy thermometer (Affiliate Link):
Silicone spatula (Affiliate Link):
Cellophane squares for wrapping (optional) (Affiliate Link):
Knives (Affiliate Link):
Instructions
00:00 Introduction
00:20 Line an 8” square pan with parchment paper and set aside.
00:32 In a heavy-bottomed saucepan, combine sugars, evaporated milk, heavy cream, corn syrup, butter, and salt.
01:25 Turn stovetop heat to medium and cook, stirring frequently (I like to use a wooden spoon or rubber spatula, it makes it easy to scrape the bottom of the pot and ensure nothing burns), until butter is melted and mixture is smooth.
02:02 Attach a candy thermometer to the side (make sure it is not touching the bottom of the pot and is suspended about halfway in the caramel) and stir constantly until mixture reaches 240-243F (115-117C). This will take some time, it usually takes me an hour of stirring!
03:56 Once mixture reaches temperature, remove from heat and stir in the vanilla extract.
04:20 Immediately pour into prepared pan and allow caramel to cool completely (several hours or overnight) before cutting and serving. Caramels may be cut and individually wrapped in strips of wax paper or cellophane wrappers, I linked to the wrappers that I used in the “Equipment” section above.
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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!
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Chocolate Caramels - Old Fashioned Candy Making
Recipe for chocolate caramel candies. Not too sweet and so rich and chewy! You might like them more than the plain ones.
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