Caramilk Recipes

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

Yield 60

Number Of Ingredients 7

Ingredients

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

CARAMILK SLICE

Caramilk Slice image

This easy, no-bake Caramilk Slice is sweet and chewy with a delicious caramel white chocolate flavor. If you're a fan of the Cadbury chocolate bar - then this is the perfect slice recipe.

Provided by Fiona Dowling

Categories Dessert

Time 2h10m

Number Of Ingredients 8

Ingredients

250 grams biscuits (such as Marie, Arrowroot or Walkers shortbread)
1/2 cup desiccated coconut
1/2 cup chopped walnuts
180 grams Caramilk* (1 large bar)
85 grams unsalted butter ((6 tablespoons))
1 395 gram tin sweetened condensed milk ((14 oz can))
180 grams Caramilk (1 large bar)
2 teaspoons vegetable oil (or canola)

Steps:

Line a 20x20 cm (or 23 x 23 cm) pan with parchment paper, leaving an overhang around the edges.
Crush the biscuits in a food processor, or place them in a sandwich bag/freezer bag and bash with a rolling pin. I like to use a combination of larger pieces and fine crumbs -
In a large bowl, stir together the crushed biscuits, coconut and chopped walnuts.
Chop the Carmailk bar and butter into small pieces and add to a large, heatproof bowl. Pour in the sweetened condensed milk. Microwave on medium power (I use the 360 watt setting) for 45-second intervals, and stir between each. Melt until smooth. Do not use high power - or your chocolate can bake and even burn.
Pour the melted Caramilk mixture over the cookie crumbs and stir to combine.
Stir the mixture into the prepared pan and smooth the top. Place in the fridge to firm up (about 30 minutes).
Chop the Caramilk into very small pieces and place in a heatproof bowl.
Microwave on medium power for 45-second intervals, stirring between each, until smooth. Stir in the oil
Pour the melted chocolate over the base layer and smooth the top.
Place in the fridge for the chocolate to firm up (about 30 minutes), or let the chocolate harden at room temperature (about 60 minutes). When the topping is about 80% hardened

Nutrition Facts : Calories 384 kcal, Carbohydrate 32 g, Protein 4 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 19 mg, Sodium 111 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

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