Caramel Chocolate Treasures Recipes

CHOCOLATE CARAMELS RECIPE

Steps:

• Line a 9 x 13 inch quarter sheet pan with parchment paper. Butter the pan first so that the parchment paper sticks to the pan - this is optional, but will give you smoother edges to your caramels. Dissolve the coffee in the vanilla extract and set aside.
• Place all the ingredients, except for the coffee granules and vanilla extract, in a large pot.
• Heat over medium high heat, while stirring (with a whisk or spatula) occasionally, until all the ingredients melt to form a smooth liquid.
• Bring the mixture to a boil, and lower the heat to medium. Continue to cook the caramel chocolate base, while stirring frequently to make sure the caramel doesn't burn at the bottom.
• Cook until the mixture reaches a temperature between 242 - 245°F. Then immediately whisk in the vanilla and coffee mixture.
• Remove the pot from the heat, and pour the mixture into the prepared quarter sheet pan. Please be careful as the sugar mixture is EXTREMELY HOT at this stage. Do NOT get it on your hands, or be tempted to lick / taste it!
• Allow the caramel to cool slightly. While the surface is still soft, sprinkle extra sea salt flakes (like maldon) on top.
• The caramel should cool completely to room temperature. Wrap the tray with plastic wrap and refrigerate until it hardens. I like to keep the caramel in the fridge overnight.
• Once chilled, remove from the fridge and then the pan. If the butter on the tray is making it hard to remove the parchment paper, keep the tray on a kitchen towel soaked in warm water. This will help release the parchment paper.
• Keep the caramel slab on a cutting board, and allow it to soften a little (to room temperature).
• Using a long, sharp, dry, clean knife (not a serrated knife), cut the caramel into pieces. The pieces can be whatever size you like. Wipe the knife clean between cuts, so that you get nice clean cuts. I prefer to cut the caramels into 0.75 x 1.5 inch pieces, or 1 x 1 inch squares.

CHOCOLATE CARAMEL TREASURES

Steps:

• Cookies: Cream butter, sugar, egg yolk, milk and vanilla.
• Sift in flour, cocoa and salt and beat on low speed until dough forms.
• Wrap in plastic wrap and chill at least 30 minutes or until firm.
• Roll dough into 1 T balls, coat with egg white, and roll in nuts.
• Place 1 1/2" apart on greased cookie sheets.
• Flatten centers of cookies with thumb, leaving a depression.
• Bake at 350°, 10-12 minutes or until slightly puffed but centers are still soft.
• Leave cookies on cookie sheet and immediately depress centers of cookies again (I use a wooden spoon handle end).
• Move to wire racks and cool.
• Filling: Microwave caramels and cream until melted and smooth.
• Use a spoon and fill the centers of partially cooled cookies and then cool completely.
• Chocolate Drizzle: Microwave chocolate until melted and place in resealable plastic bag.
• Make a small cut in one corner and drizzle a narrow bead of chocolate over the cookies.
• Chocolate will set in 30 minutes.

CARAMEL PECAN SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets. , Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely., For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie. , For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. , Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

CARAMEL PECAN TREASURES

Steps:

• In a mixing bowl cream butter and brown sugar.
• Beat in vanilla.
• Combine the flour and baking powder,gradually add to the creamed mixture.
• Roll into 1 inch balls.
• Place 2 inches apart onto baking sheet,flatten slightly.
• Bake at 325 for 12-15 minutes or until golden brown.
• Remove to wire racks to cool.
• Place one caramel on each cookie.
• Melt the chocolate chips and shortening.
• Drizzle over the cooled cookies.
• Sprinkle with the pecans.
• Let stand until firm.

CHOCOLATE CARAMELS

Steps:

• Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.