How To make Chocolate Nut Caramels
2 c White sugar
1/2 c Corn syrup
2 c Cream
1/2 c Butter or margarine
6 tb Cocoa
1 c Walnuts
2 ts Vanilla
Boil together sugar, corn syrup, cocoa, butter and 1 cup cream. Boil until it threads, then add slowly the other cup cream. Boil to firm ball stage when tested in cold water. Add vanilla and nuts, beat until creamy. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93
How To make Chocolate Nut Caramels's Videos
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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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SALTED CARAMEL CHOCOLATE BARS | @avantgardevegan by Gaz Oakley
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Homemade 5-Star Chocolate Recipe with Caramel Filling ~ Step-by-Step Guide
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INGREDIENTS
250 g Milk Chocolate
3 tbsp Glucose syrup or Corn syrup
150 g milk chocolate for outer covering
For caramel filling –
200 g Sugar
30 g Butter
½ cup Fresh Cream
1/2 tsp Salt
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VIDEO CHAPTER
0:42 Homemade Chocolate Mould
1:01 Making caramel
3:45 Melt Chocolate
4:40 Making chocolate dough
5:35 1st chocolate dough layer
6:18 Caramel layer
6:46 2nd chocolate dough layer
7:23 Cutting & making Bars
8:42 final chocolate coating
9:44 Homemade Chocolate Bar
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Chocolate Molds | How to Fill and Unmold Chocolates | Soft Caramels
Chocolate Molds | How to Fill and Unmold Chocolates ????????????✨ Today I show you how to make soft caramels using both a polycarbonate chocolate mold and plastic chocolate mold. You'll learn how to make the chocolate shell, fill it with soft caramel, seal the chocolates, and unmold them. Molded chocolates are so much fun and, more importantly, delicious!
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IMPORTANT NOTE: In this video I am using compound chocolate not couverture chocolate. Compound chocolate does not have to be tempered, but couverture chocolate does. I highly recommend that you watch the videos linked below to learn more about this and watch my updated video on how to mold chocolates...
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Video Chapters:
0:00 - Intro
0:38 - Supplies
2:08 - Soft Caramel
3:23 - Melt Your Chocolate
4:26 - Shine Your Mold
5:04 - Shell Your Chocolates
10:51 - Fill Your Chocolates
12:59 - Cap Your Chocolates
17:48 - Umold Your Chocolates
19:21 - Fin!
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caramel 3 ways
sauce:
1 c (200g) sugar
1/3 c (104g) corn syrup
1/4 c (57g) water
1 c (227g) heavy cream
2.5 oz (71g) butter
salt
chewy:
1 c (200g) sugar
1/2 c (156g) corn syrup
2/3 c (208g) sweetened condensed milk
3 oz (85g) butter
1/4 c (57g) water
salt
brittle:
1 c (200g) sugar
1/2 c (156g) corn syrup
1/4 c (57g) water
1.5 c (213g) peanuts
1 tsp baking soda
salt
Shiny Homemade Salted Caramel Chocolates
Ok so now you know how to temper chocolate! (if not, then check out the previous video in this series) So now let's move onto some fun techniques like making your own candies! I made these salted caramel and toasted hazelnut candies for my daughter's teachers for teacher's week!
CHOCOLATE RECIPE ►
SALTED CARAMEL RECIPE ►
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