How To make Rich Chocolate Caramels
1 c Granulated sugar
1 c Brown sugar; packed
1/2 c Corn syrup
1/2 c Half-and-half
2 Sq. unsweetened chocolate;
-1 oz each 2 tb Butter or margarine;
-cut in pieces 1 ts Vanilla
Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar. Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248F on candy thermometer (firm-ball stage). Remove from heat. Quickly stir in butter and vanilla just until blended and butter melts. Pour into well-greased 8x8x2" pan. Cool; cut in small squares. If desired, top each square with pecan half or almond slivers. Wrap individually in plastic wrap or foil. Store in cool, dry place. Makes about 1-1/2 pounds.
How To make Rich Chocolate Caramels's Videos
How to make homemade caramels - super soft buttery caramel recipe - holiday treats
tips for getting the perfect temperature on your caramels, using a candy thermemter and of course an amazing recipe for super soft caramels!
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I'm mildly obsessed with caramels - I have dozens of caramel recipes - pies, brownies, cakes, cookies, etc... I mean seriously! it's just so good! this is my go to caramels recipe that I make for neighbors every year! enjoy!!!
BUTTERY CARAMEL RECIPE
printable recipe -
1 1/2 C butter
1 1/2 lbs brown sugar
1/4 tsp salt
1 1/2 C Karo light corn syrup
14 oz can sweetened condensed milk
1 1/2 tsp vanilla
In a large saucepan dissolve the brown sugar and salt in the butter over medium heat.
Add the Karo syrup and mix
Pour the sweetened condensed milk in and stir.
Boil the mixture over medium heat until it hits 240 degrees F on a candy thermometer (remember candy temperatures are listed as sea level degree's so adjust according to your altitude - for example I lower all temperatures by 21 degrees F because I live so high up)
take it off the heat right away
Add the vanilla and stir
Pour into a prepared large jelly roll pan (sprayed with baking spray) OR into some water bottle silicone ice trays and let it set
I put it into the fridge for 30 mins or freezer for 10 to harden it up a bit to make cutting easier
Cut with a knife also sprayed with baking spray
wrap in wax paper squares and leave out - they will be soft and gooey and AMAZING!
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ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
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FULL RECIPE:
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Things happen fast when making caramels so make sure to have your ingredients ready.
Thank-you for watching! Watch the video to the end for an interesting snapshot of my favourite chocolate store in Paris.
Here is the linc to purchase the Roxy Rich Cocoa Butter Colours as well as Cocoa Butter Transfer sheets.
How to Temper Chocolate:
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How to Make Infused Chocolate Covered Caramels
How to Make Infused Chocolate Covered Caramels
Hello I’m Chef Sky from Infuzed Cookin. Welcome to my Colorado kitchen.
Today we are going to talk about- How to Make Infused Chocolate Covered Caramels
This easy method makes potent chocolate covered caramels. In this video you will find out why chocolate covered caramels are simple to make, what you will need from your kitchen, and how to successfully make chocolate covered caramels.
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