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
CHOCOLATE CARAMELS
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 pounds.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE CARAMEL TREASURES
These little gems were winners in a Good Morning America cookie contest. They're crunchy, chewy, delicious and look like they came from the best bakery in town. They're much easier to make than they look.
Provided by sugarpea
Categories Dessert
Time 2h30m
Yield 30 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 109.8, Fat 6.9, SaturatedFat 3.4, Cholesterol 16.9, Sodium 32, Carbohydrate 12.1, Fiber 1.1, Sugar 6.8, Protein 1.8
SOFT CHOCOLATE CARAMELS
Provided by Food Network
Categories dessert
Time 30m
Yield approximately 3 dozen
Number Of Ingredients 5
Steps:
- In a heavy-bottomed sauce pan, stir the sugar and corn syrup together until the sugar is completely moistened. Bring the mixture to a boil over medium heat and cook, without stirring, until it turns a very light caramel color, about 5 minutes. Remove from the heat and very slowly pour the cream into the hot sugar (be careful-it will bubble up) and stir to combine. Return the mixture to medium-low heat and simmer, stirring occasionally, until a candy thermometer inserted in the pot reads 238 degrees F, about 12 to 15 minutes.
- Remove from the heat and whisk in the chocolate and butter until smooth. Pour the mixture into a greased 8-by-8 inch square baking dish. Allow to cool completely (at least 2 hours) before cutting into 1-inch squares.
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
- From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres.
CARAMEL CHOCOLATE TREASURES
Discovered this recipe on Bright Ideas. The photo looks amazing! Can hardly wait to make them myself.
Provided by dojemi
Categories < 30 Mins
Time 27m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F
- Knead the cookie dough with the flour until smooth.
- Divide the dough into 24 pieces.
- Roll each piece into a 1 x 1½-inch oval.
- Roll in the chopped pecans to coat, if desired.
- Place the cookies on an ungreased baking sheet and bake until golden, about 12-15 minutes.
- Remove from the oven, and immediately press one MILKY WAY®Chocolate Covered Caramel into the center of each cookie.
- Microwave DOVE® Brand Dark Chocolate in a plastic bag for 10-seconds, or until melted.
- Snip the corner tip of the bag and drizzle the chocolate over the cookies, if desired.
Nutrition Facts : Calories 125.7, Fat 6.9, SaturatedFat 1.3, Cholesterol 6.2, Sodium 89.8, Carbohydrate 15, Fiber 0.6, Sugar 4.7, Protein 1.5
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