- Marne Parry PKKW92A 90 Pecan halves 28 Vanilla caramels 2 ts Water 1/2 c Semi-sweet chocolate pieces : Toast pecan halves by spreading in a single layer in a shallow baking pan. Toast in 350 oven about 10 minutes, stirring occasionally. Linea baking sheet with foil; butter foil. On the prepared baking sheet arrange the pecan halves in groups of three, placing flat side of pecans down; set aside. : In a heavy 1 quart saucepan combine caramels and water. Cook over low heat; stir constantly till caramels are melted and smooth. : Remove saucepan from heat. Drop about 1 teaspoon caramel mixture onto each group of pecans. Let stand about 20 minutes or til caramel is firm. : In a small saucepan, heat the chocolate over low heat, stirring constantly, til chocolate is melted and smooth. Remvoe saucepan from heat. With a narrow metal spatula spread a small amount of chocolate over top of each caramel center. Let stand until firm; remove candy from baking sheet. Store tightly covered. Source: Brach's candy.
As seen on Everyday Gourmet with Justine Schofield & Felix Goodwin.
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Jason Coblentz takes you back into the kitchen and shares the process of making the sweet caramel, that is found in so many of the delicious candies of the Coblentz Chocolate Company, in Walnut Creek, OH.
Hershey’s Chocolate Caramel Martini
Brunette with caramel highlights. Hershey’s Chocolate Caramel Martini is exclusively served in these restaurants in Hershey, PA. To find out where visit: dininginhershey.com
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Today I made pretzels that were dipped in chocolate and had homemade caramel sauce drizzled on top! Thanks for watching, please like and subscribe!
Ingredients- Snapper 1 x snapper (1.8-2kg), cleaned and de-scaled 50g unsalted butter Salt & Pepper to taste Ingredients- Ginger caramel 60g fresh ginger 120g white caster sugar 50g organic white sesame seeds 90ml salt reduced tamari 60ml of water Ingredients- Garnish 3 sprigs fresh coriander
Equipment Microplane/Zester Silicone Brush Aluminium Foil Baking Paper
Method Step 1: Pre-heat oven to 230degrees. Melt the butter in a frying pan to coat the fish. For the snapper stand, roll the foil into a ball and stuff into the belly cavity of the snapper.
Step 2: Remove the butter from the heat and brush the outside of the snapper then season with salt and pepper to taste. Place on an oven tray lined with baking paper and cook at 230degrees for 20minutes.
Step 3: In a small bowl, grate the ginger and set aside. Meanwhile heat a frying pan over medium heat. Add the sugar, cook for 5-10minutes until golden. Incorporate the ginger, sesame and tamari until a caramel forms- add water to loosen if it becomes too sticky.
Step 4: Remove the snapper from the oven, including the stand and plate. Glaze the outside with the caramel and garnish with coriander.