Caramel Shards Recipes

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"BROKEN GLASS" CUPCAKES



The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h15m

Yield Makes 3 1/2 dozen

Number Of Ingredients 17

4 1/2 cups cake flour (not self-rising)
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Salt
1 1/2 cups whole milk
1 tablespoon pure vanilla extract
2 sticks plus 2 tablespoons unsalted butter, room temperature
2 1/4 cups granulated sugar
7 large egg whites, room temperature
1 1/2 cups granulated sugar
3/4 cup water
1 pound cream cheese, room temperature
2 sticks unsalted butter, room temperature
6 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
1 cup cherry preserves, strained, for garnish

Steps:

  • Preheat oven to 350 degrees. Make the cupcakes: Line cupcake tins with baking cups. Sift flour, baking powder, cinnamon, nutmeg, and 3/4 teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup.
  • Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.
  • In a clean bowl, whisk egg whites with a mixer on medium-high speed until stiff peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.
  • Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes. Let cool completely in tins set on wire racks.
  • Meanwhile, make the caramel: Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.
  • Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners' sugar and vanilla. Beat until creamy and spreadable.
  • Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel "glass" in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.

CARAMELS



Caramels image

I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!

Provided by Barbara

Categories     Desserts     Candy Recipes

Yield 60

Number Of Ingredients 7

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 ¼ teaspoons vanilla extract

Steps:

  • Grease a 12x15 inch pan.
  • In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
  • Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g

CARAMEL SQUARES



Caramel Squares image

These are very popular all over Britain and can often be found in cafes, served with morning coffee or afternoon tea.

Provided by Millereg

Categories     Bar Cookie

Time 1h5m

Yield 25 squares

Number Of Ingredients 10

3 1/2 ounces butter
3 tablespoons sugar
2 ounces cornflour, sifted
3 ounces plain flour, sifted
4 1/2 ounces butter
3 ounces brown sugar
2 tablespoons honey
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla essence
8 ounces chocolate, melted

Steps:

  • Preheat oven to 350 °F.
  • To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
  • Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
  • Press into a greased and lined 7” x 11” shallow cake tin and bake for 25 minutes or until firm.
  • To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
  • Bring to the boil and simmer for 7 minutes.
  • Beat in the sweetened condensed milk and vanilla essence.
  • Pour the filling over the base and bake for 20 minutes longer.
  • Set aside to cool completely.
  • Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
  • Store at room temperature in a cookie tin or airtight container.

CARAMEL SHARDS



Caramel Shards image

Categories     Dessert     Quick & Easy     Gourmet

Number Of Ingredients 0

Steps:

  • Lightly oil a 12-inch square of foil. In a heavy saucepan boil 1 1/4 cups sugar and 1/4 cup water over moderate heat, stirring, until sugar is dissolved. Boil syrup without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until pale golden. Continue cooking syrup without stirring, swirling pan, until deep golden. Immediately pour caramel onto foil and cool completely, about 20 minutes. Break caramel into shards. Shards keep, layered between sheets of wax paper, in an airtight container at room temperature 1 day. Recommended for garnish on chocolate and coffee desserts.

CHOCOLATE GANACHE & SALTED CARAMEL BRITTLE



Chocolate ganache & salted caramel brittle image

This restaurant-quality dessert is sure to dazzle your guests. The toffee shard also contains hazelnuts

Provided by James Martin

Categories     Dessert

Time 35m

Number Of Ingredients 7

200g dark chocolate (or gluten-free alternative), broken into pieces
284ml pot double cream
100g soft brown sugar
100g butter
150ml double cream
150g sugar
100g blanched hazelnuts

Steps:

  • For the ganache, put the chocolate into a large bowl. Heat the cream in a pan until just boiling, then pour it over the chocolate. Leave for 5 mins, then stir until smooth. Put the ganache to one side to thicken and cool, then chill until needed.
  • For the caramel sauce, heat the sugar and butter in a pan until the sugar has dissolved and the butter has melted. Add the cream, bring to the boil, then remove from the heat and leave to cool.
  • For the brittle, line a baking tray with baking parchment, then put the sugar and 4 tbsp of water in a heavy-based frying pan and heat, without stirring, until golden brown. Stir through the nuts, and pour (in a thin layer) over the parchment. Sprinkle with ½ tsp flaky sea salt and leave to set.
  • To serve, drizzle each plate with sauce, heat a large spoon in a cup of hot water, then scoop out a curl of chocolate ganache for each plate. Break the brittle into shards and push a piece into each scoop. Sprinkle with crumbled brittle and add a pinch of sea salt.

Nutrition Facts : Calories 641 calories, Fat 50 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

CARAMEL SQUARES



Caramel Squares image

Candy or cookie...you decide.

Provided by Daniel C.

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 6

1 (14 ounce) package individually wrapped caramels, unwrapped
¾ cup shortening
⅔ cup evaporated milk, divided
1 (18.25 ounce) package German chocolate cake mix
1 cup chopped peanuts
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch square baking pan.
  • Mix shortening and cake mix until smooth. Stir in 1/3 cup of the milk and peanuts; mix well. Mixture will be crumbly.
  • Press half of mixture into baking pan and bake for 8 minutes.
  • Over low heat, melt caramels and remaining 1/3 cup evaporated milk in the top of a double boiler or in a glass bowl in the microwave. Stir frequently until melted and smooth. Sprinkle chocolate chips over warm dough. Spread the caramel mixture over the chips. Sprinkle the remaining cake mix mixture over the top.
  • Bake for 18 to 20 minutes in the preheated oven, until the top is golden. Let cool before cutting into bars.

Nutrition Facts : Calories 281.7 calories, Carbohydrate 36.3 g, Cholesterol 3.2 mg, Fat 14.6 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 4.5 g, Sodium 207 mg, Sugar 25.9 g

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