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
Grandma's Homemade Caramels
If you can stir, you can make Grandma’s Homemade Caramels! These are soft, chewy, and so easy to make. We’ve even included instructions on how to make caramels without a candy thermometer!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅Ingredients
• 1 cup unsalted butter
• 14 ounce can sweetened condensed milk
• 1 cup corn syrup
• 2 cups brown sugar
• 2 teaspoon vanilla extract
• ¼ teaspoon salt
✅Instructions
1️⃣ Butter a 9x13 pan well to coat. Set aside
2️⃣ Melt butter in a large saucepan over medium heat. Once melted, pour in sweetened condensed milk, corn syrup, and brown sugar.
3️⃣ Use a rubber spatula to stir the mixture constantly over medium heat until it starts to simmer, scraping the sides and bottom regularly.
4️⃣ Once simmering, continue at a constant simmer, stirring constantly until caramel reaches the softball stage of 235 and 245 F, with higher elevations using the lower temperature range, and lower elevations using the upper end of the range.
5️⃣ At the soft-ball stage, immediately remove from heat and stir in vanilla extract and salt. Pour caramel into the prepared 9x13 pan.
6️⃣ Let cool completely before cutting into squares. Wrap in pieces of wax paper for individual servings if desired.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rach@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
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
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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.
Facebook:
Instagram:
Pinterest:
Email List:
America's Test Kitchen DIY Salted Caramels
Get this recipe and 100+ more in the DIY Cookbook:
Buy our favorite large saucepan:
If you like caramel, try our Easy Caramel Cake recipe:
Learn how to make salted caramels with the Test Kitchen's Christie Morrison—self-confessed caramel snob and associate editor on the books team.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
If you like us, follow us:
Easy Chocolate Caramel Chocolates Tutorial
Easy Chocolate Caramel Chocolates Tutorial
⭐️⏩ Please Subscribe ⭐️⭐️⭐️⏩
⏩
⭐️⭐️⭐️⭐️⭐️
Simply THE BEST Salted Butter Caramel Recipe
✅
✅
Easy Caramel Sauce Recipe -NO FAIL !
⭐️⭐️⭐️⭐️⭐️
⭐️⏩⭐️⏩⭐️⏩ Like to garden ? ◄◄◄★★★
Check out my gardening channel on YouTube at :
⭐️⏩
⭐️►
⭐️►
⭐️►
⭐️►
⭐️►
⭐️►
#recipe #chocolate #caramel
Salted Caramel Fudge! Recipe tutorial #Shorts
How to make 5-Ingredient Salted Caramel Fudge! tutorial #Shorts
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this 4-Ingredient Salted Caramel Fudge!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #fudge #baking