CHOCOLATE CARAMELS
Steps:
- Line 8-inch square pan with aluminum foil; butter foil in pan. Set aside.
- Combine all ingredients except vanilla in heavy 3-quart saucepan. Cook over medium heat, stirring occasionally, 7-12 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 22-25 minutes or until candy thermometer reaches 245°F or small amount of mixture dropped into ice water forms a firm but pliable ball. Remove from heat; stir in vanilla.
- Immediately pour hot caramel mixture into prepared pan. Cool 20 minutes. Score into 1-inch squares with tip of knife while mixture is still warm but has set on surface. Cool completely. Let stand at room temperature for 24 hours for easier cutting.
- Remove candy from pan using foil; cut candy into squares. Wrap each square in waxed paper.
Nutrition Facts : Calories 60 calories, Fat 2 grams, SaturatedFat grams, Transfat grams, Cholesterol
CHOCOLATE CARAMELS RECIPE
These Soft Chocolate Caramels have a delicious caramel flavor mixed with bittersweet chocolate. Easy to make, with no melting and dipping involved. Great to give as gifts, and to make ahead.EASY - Easy recipe. There is a long inactive time as you have to wait for the caramels to chill. This recipe also requires a candy thermometer. PLEASE EXERCISE CAUTION when you handle the very hot sugar mixture. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Provided by Dini @ The Flavor Bender
Categories Candy Candy & Confectionery Caramels Chocolate desserts Desserts Sweets Toffees
Time 6h50m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 piece, Calories 61 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 14 mg, Fiber 1 g, Sugar 7 g
CHEWY CARAMEL
Rich, chewy caramel to individually wrap or use in candy making.
Provided by HARSHMA
Categories Desserts Candy Recipes
Time 40m
Yield 32
Number Of Ingredients 6
Steps:
- In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
- Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 28.5 g, Cholesterol 19.4 mg, Fat 6.8 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 66.8 mg, Sugar 23.2 g
CHOCOLATE-CARAMEL CHEWS
This comes from "The Joy of Cookies" by Sharon Tyler Herbst. Mixing is done in saucepans on the stove instead of using bowls. She describes it as having a brownie-like base with nutty caramel topping and a chocolate glaze. Half way between a candy and a cookies. Sounds yummy! Prep time and cook time are a guess and DO NOT include the various cooling times.
Provided by the_cookie_lady
Categories Bar Cookie
Time 1h25m
Yield 54 bars, 54 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Grease a 9x13-inch baking pan.
- Cookie Base: In a heavy, medium saucepan over low heat, warm chocolate and butter, stirring often, just until melted and smooth. Do not heat mixture any more than necessary. Remove from heat. Add brown sugar and salt; beat by hand until smooth. Stir in vanilla and eggs. Add flour 1/2 cup at a time, blending well after each addition. Spread evenly into prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on rack 1 hour.
- Caramel Topping: In a heavy, medium saucepan, combine all ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches 230°F on a candy thermometer or forms a 2-inch wide thread when dropped from a spoon (should take 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: In a small saucepan, combine chocolate and cream. Warm over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat; stir in vanilla. Drizzle over caramel in a lacy pattern. Or pour melted chocolate into a pastry bag and pipe over caramel.
- Let chocolate set before cutting into 54 (about 1x2-inch) bars, cutting 9 strips one way and 6 strips the other way. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage.
Nutrition Facts : Calories 159.3, Fat 9, SaturatedFat 4.4, Cholesterol 22.5, Sodium 65.8, Carbohydrate 20.1, Fiber 0.8, Sugar 13.6, Protein 1.6
COCO-NUT CARAMEL CHEWS
Provided by Rachael Ray : Food Network
Categories dessert
Time 12m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
- Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
- Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.
CHOCOLATE COVERED CARAMELS
These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.
Provided by Cheryl Johnson
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h25m
Yield 64
Number Of Ingredients 7
Steps:
- Grease an 8 x 8 inch square pan.
- In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
- When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
- Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
- Dip caramel squares in chocolate and place on wax paper to cool.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g
SALTED CASHEW & CARAMEL CHEWS
Nothing says "welcome home" like warm, gooey, chewy cookies right out of the oven with a cold glass of milk-mmm, heaven. You don't need a plate. Just grab and go. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 68mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
SOFT CHEWY CARAMELS
One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. -Robert Sprenkle, Hurst, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
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