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. :
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INGREDIENTS & PROCESS:
½ Cup Sugar
1 Tbsp Water
Caramelized The Sugar
½ Cup Milk
Cook For 2-3 Min.
1 Tbsp Butter
¼ Cup Powder Milk
Mix Gradually
Cook For 1 Min.
Pour In A Mould
Keep In Fridge For 2 Hours
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Caramel Toffee | Homemade Caramel Toffee without Cream,Corn Syrup & Condensed Milk
Caramel Toffee | Homemade Caramel Toffee without Cream,Corn Syrup & 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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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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