Creamy Chocolate Caramels Recipes

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CHOCOLATE COVERED CARAMELS



Chocolate Covered Caramels image

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

1 cup butter
2 ¼ cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 pound milk chocolate
1 tablespoon butter

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

CHOCOLATE CARAMELS RECIPE



Chocolate Caramels Recipe image

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

400 g white sugar (2 cups (or brown sugar))
160 g corn syrup / golden syrup (½ cup)
360 g heavy cream (1 ½ cups (35% fat))
115 g unsalted butter (1 stick / ½ cup)
300 g bittersweet chocolate (10.5 oz)
½ tsp fine sea salt
½ tsp instant coffee granules
2 tsp vanilla extract
Extra maldon sea salt flakes (optional)

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



Chocolate Caramels image

Rich and chewy, these homemade caramels make a great hostess gift.

Provided by Land O'Lakes

Categories     Caramel     Caramel     Candy     Dessert

Yield 64 caramels

Number Of Ingredients 9

1 cup sugar
1 cup firmly packed brown sugar
2/3 cup light corn syrup
2/3 cup water
1/2 cup Land O Lakes® Butter
1/4 cup unsweetened cocoa
1 (5-ounce) can (2/3 cup) evaporated milk
2 (1-ounce) squares semi-sweet baking chocolate
1 teaspoon vanilla

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

CREAMY CARAMELS



Creamy Caramels image

I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions-and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. -Marcie Wolfe, Williamsburg, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 pounds.

Number Of Ingredients 5

1 teaspoon plus 1 cup butter, divided
1 cup sugar
1 cup dark corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

Steps:

  • Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring., Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla., Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CREAMY CHOCOLATE CARAMELS



Creamy Chocolate Caramels image

Enjoy these creamy candies made using chocolate and nuts - perfect party dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 64

Number Of Ingredients 6

1/2 cup finely chopped nuts
2 cups sugar
1/2 cup butter or margarine
2 cups whipping (heavy) cream
3/4 cup light corn syrup
2 ounces unsweetened baking chocolate

Steps:

  • Grease bottom and sides of 8- or 9-inch square glass baking dish with butter. Spread nuts in pan. Heat remaining ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly.
  • Cook over medium heat about 35 minutes, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread over nuts in pan. Cool completely, about 2 hours.
  • Cut candy into 1-inch squares. Wrap individually in waxed paper or plastic wrap. (Use metallic plastic wrap for a candy shop finish.) Store wrapped candies in airtight container.

Nutrition Facts : Calories 85, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Caramel, Sodium 15 mg

SOFT CHOCOLATE CARAMELS



Soft Chocolate Caramels image

Provided by Food Network

Categories     dessert

Time 30m

Yield approximately 3 dozen

Number Of Ingredients 5

1 cup sugar
1/2 cup light corn syrup
1 cup heavy cream, at room temperature
2 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter

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.

BLUE RIBBON CREAMY CARAMELS



Blue Ribbon Creamy Caramels image

These creamy caramels are melt-in-your-mouth perfection! This recipe is an old family favorite!! My mom earned many blue ribbons through through the years at our local county fair!

Provided by A. Vosberg

Categories     Desserts     Candy Recipes

Time 1h20m

Yield 25

Number Of Ingredients 9

cooking spray (such as Pam®)
2 cups white sugar
1 ½ cups heavy whipping cream, divided
¾ cup corn syrup
⅓ cup butter
1 teaspoon white vinegar
¼ teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla extract

Steps:

  • Spray a large loaf pan or 8-inch square baking dish with cooking spray.
  • Stir white sugar, 3/4 cup cream, corn syrup, butter, vinegar, and salt together in a heavy pot; bring to a boil. Stir in remaining cream. Cook, stirring constantly, until caramel is 244 degrees F (117 degrees C), or until a small amount of caramel dropped into cold water forms a firm but pliable ball, 10 to 20 minutes. Remove from heat and cool briefly.
  • Stir walnuts and vanilla extract into caramel; pour caramel into prepared baking dish. Cool completely, at least 1 hour. Turn baking dish over onto a flat work surface to remove cooled caramel from dish; cut caramel into serving pieces.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 24.6 g, Cholesterol 26.1 mg, Fat 10.8 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 5.1 g, Sodium 52.3 mg, Sugar 18.8 g

CREAMY SOFT CARAMELS



Creamy Soft Caramels image

Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.-Sharon Struthers, Belgrade, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 pounds.

Number Of Ingredients 7

1 teaspoon plus 1 cup butter, divided
1-1/4 cups packed brown sugar
1 cup sugar
Dash salt
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

Steps:

  • Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk. , Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CHOCOLATE CREME CARAMEL



Chocolate Creme Caramel image

This recipe is excerpted from Dorie Greenspan's Baking Chez Moi (Houghton Mifflin Harcourt).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1/3 cup (67 grams) sugar
1 1/4 cups (300 milliliters) whole milk
2 ounces (57 grams) milk, semisweet, or bittersweet chocolate, finely chopped
2 large eggs

Steps:

  • Center a rack in the oven and preheat the oven to 300 degrees F. Line a roasting pan or a 9-by-13-inch baking pan with a double thickness of paper towels. Have it and four 6-to-8-ounce ramekins at hand. Bring a kettle of water to a boil.
  • Reserve 2 tablespoons of the sugar and sprinkle the remaining sugar over the bottom of a small skillet or saucepan, preferably nonstick, and put the pan over medium-high heat. When you see the sugar start to melt around the edges, begin stirring it in small circles, making your way around the edges and then going deeper into the center of the pan, until all the sugar is melted, blended, bubbling and, most important, a medium amber color; stay with the caramel, because the color changes in seconds. You can check the color by dropping a bit on a white plate. As soon as it's the right color, pull the pan from the heat and, being very, very careful (caramel is ferociously hot and sticky), divide it among the ramekins. Hold the ramekins by their tops and swirl to coat the bottoms with caramel. You'll never get the caramel perfectly even, and that will never matter. Place the ramekins in the roasting pan.
  • Put the milk and the reserved 2 tablespoons sugar in a small saucepan and bring to a boil.
  • Put the chopped chocolate in a heatproof bowl and pour the hot milk over it. Let stand for about 5 minutes to melt.
  • Meanwhile, put the eggs in a medium bowl and whisk them for about 1 minute; they'll pale a bit. Using a heatproof spatula, stir the chocolate and milk together until smooth. Then, stirring the eggs without stopping, gradually pour the hot chocolate milk over the eggs and stir until blended. You'll have bubbles on top of the creme, don't worry: You're going to turn the custards over and no one will ever see the bottoms.
  • Divide the custard among the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully slide the pan into the oven.
  • Bake the custards for 35 to 45 minutes, or until they are firm around the edges and just jiggly in the center. Remove the roasting pan from the oven and carefully place the ramekins on a cooling rack. Leave the ramekins at room temperature for about 20 minutes, then transfer them to the refrigerator. Chill for at least 4 hours, or until they are thoroughly cold, before serving. (You can make these 1 day ahead; cover and keep refrigerated.)
  • When you're ready to serve, run a table knife around the edges of the ramekins, then turn the custards over onto small plates with raised rims. You might have to shake the ramekins a little or tap them gently against the plate to cajole the custards to come out, but fear not -- they won't stick.

CHOCOLATE CARAMELS - ANNE OF GREEN GABLES



Chocolate Caramels - Anne of Green Gables image

Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "I had one chocolate caramel once to years ago and it was simply delicious. I've often dreamed since then that I had a lot of chocolate caramels, but I always wake up just when I'm going to eat them." (from Anne of Green Gables, III) Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. Cooking time does not include time for chilling.

Provided by Diana 2

Categories     Candy

Time P1DT16h20m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 5

1 cup unsalted butter
3 ounces semisweet chocolate
1 1/4 cups sweetened condensed milk
4 tablespoons corn syrup
2 1/4 cups brown sugar, firmly packed

Steps:

  • You Will Need:.
  • 8 x 8 baking pan.
  • measuring cups.
  • measuring spoons.
  • large heavy saucepan.
  • wooden spoon.
  • cooling rack.
  • knife.
  • patience.
  • Grease the inside of the baking pan.
  • Put the butter, chocolate, sweetened condensed milk, corn syrup, and brown sugar into the large heavy sauce pan. Mix with the wooden spoon.
  • Place the saucepan over medium heat and let the mixture come to a boil. Let the chocolate melt completely.
  • Turn the heat down to medium low and cook the mixture for 30 minutes. It should boil gently during this time. With the wooden spoon, stir the mixture constantly the whole time. It's important to stir constantly because candy burns easily.
  • When it's cooked the candy will be very thick. Pour it into the square baking pan and set it on the cooling rack.
  • Let the candy cool completely - about 1 1/2 hours - then cut it into 3/4 inch squares.
  • This recipe requires lots of patience during the cooking time, but it's well worth it.

Nutrition Facts : Calories 268.1, Fat 13.1, SaturatedFat 8.3, Cholesterol 30.9, Sodium 36.3, Carbohydrate 38.7, Fiber 0.7, Sugar 35.3, Protein 2.2

CREAMY CARAMELS



Creamy Caramels image

This is a recipe that me and my husband make every christmas and give these away as gifts. Everybody now eagerly awaits their caramels.

Provided by nnreq

Categories     Candy

Time 40m

Yield 72 caramels

Number Of Ingredients 6

1 cup butter
2 1/4 cups packed brown sugar
1 (14 ounce) can sweetened condensed milk
1 dash salt
1 cup light corn syrup
1 teaspoon vanilla

Steps:

  • Melt butter in a large saucepan.
  • Add sugar and salt.
  • Blend in corn syrup and milk, stirring constantly.
  • Cook and stir over medium heat to 245 degrees on candy thermometer.
  • Remove from heat and stir in vanilla.
  • Pour into greased 9 inch square pan.
  • Cool thoroughly.
  • Cut into small squares and wrap in waxed paper.

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From anitalianinmykitchen.com


CREAMY CHOCOLATE CARAMEL FUDGE RECIPE - FAS KITCHEN
2016-02-15 Instructions. Line rectangular pan with parchment paper and butter it. Place a heavy bottomed skillet over medium flame, add butter and brown sugar. Add milk, vanilla essence and condensed milk. When the butter has dissolved, start a timer for 15 minutes and keep stirring.
From faskitchen.com


EASY HOMEMADE FILLED CHOCOLATES RECIPE - AN ITALIAN IN MY KITCHEN
2018-09-21 Instructions. On low heat place the 5 ounces of dark chocolate (I did half and half) (broken into pieces) in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down (10-15 minutes).
From anitalianinmykitchen.com


HOW TO MAKE CREAMY CARAMELS - DUMMIES
2016-03-26 Caramel is the basis for several different homemade gifts from your kitchen. For instance, you can make caramel dessert apples and caramel pecan clusters, or you can use it in any other recipes that call for a basic caramel. Homemade Caramels. Preparation time: 40 minutes plus 1 hour to cool. Yield: 1-1/2 pounds or about 75 pieces when cut. 1 ...
From dummies.com


NINJA CREAMI CHOCOLATE SALTED CARAMEL ICE CREAM
2022-02-19 Whisk until the ingredients are mixed together. Slowly whisk in 1/2 tsp of salt and 2 tbsp unsweetened cocoa powder. In a separate small bowl, microwave 2 tbsp caramel dip for 20 seconds. This will allow it to mix in better with the other ingredients. Combine the melted 2 tbsp caramel dip with the mixture and whisk.
From theicecreamconfectionals.com


CREAMY CARAMEL FUDGE (THAT TASTES AMAZING!) - PRETTY. SIMPLE.
2021-03-18 In a large saucepan, heat the condensed milk, sugar, butter, golden syrup/corn syrup and salt over low or low-medium heat. Stir constantly until it’s simmering and the mixture is thicken enough to coat the back of a spoon. This will take about 3-5 minutes. Keep an extra close eye on the stove the whole time and adjust the heat, if necessary ...
From prettysimplesweet.com


CARAMEL-CHOCOLATE CREAM PUFFS RECIPE | MYRECIPES
Step 1. Defrost the cream puffs according to the label directions. In a small saucepan, over medium-high heat, bring 3/4 of the caramel sauce to a boil. Boil for 1 minute or until the sauce thickens into a chewy glaze. Holding a cream puff with tongs or speared on a fork, dip one side of the puff into the caramel, then place on a dessert plate.
From myrecipes.com


10 BEST CHOCOLATE CARAMEL FROSTING RECIPES | YUMMLY
2022-06-22 Crinkly Caramel Stuffed Brownie Cookies Half Baked Harvest. milk chocolate, chocolate covered caramels, granulated sugar and 10 more. Chocolate Caramel Molten Lava Cake Inspired by The Croods Oh My! Sugar High. flour, egg yolks, semi sweet chocolate, frozen whipped topping and 7 more.
From yummly.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Find a Ghirardelli Store. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives.
From ghirardelli.com


CREAMY CARAMELS | FOOD CHANNEL
2018-12-25 Preparation. 1 Line an 8-inch square pan with parchment paper then spray with cooking spray and set aside. 2 In a large heavy saucepan, combine sugar, corn syrup and butter. Over medium heat, bring mixture to a boil, stirring constantly, and then allow to boil for 4 minutes without stirring. 3 Remove from heat; stir in milk, reduce heat to ...
From foodchannel.com


EASY HOMEMADE CREAMY DARK CHOCOLATE OR SALTED VANILLA BEAN …
2014-12-22 The recipe is adapted from my recipe for "Black Licorice Caramels" and/or my Chocolate Caramel Recipe. I simply added Vanilla Bean Paste and Pure Vanilla Extract. I added Maldon Sea Salt on top, for that sweet-salty contrast, that has become so popular. My family went nuts over these. They are creamy-chewy and taste as good as Kraft Caramels ...
From afeastfortheeyes.net


SOFT CHOCOLATE CHRISTMAS CARAMELS - MEL'S KITCHEN CAFE
2021-12-09 In a heavy-bottomed 4-quart saucepan, combine the water, sugar, vanilla, condensed milk, corn syrup, butter and chocolate. Bring the mixture to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula.
From melskitchencafe.com


GOOEY CHOCOLATE-CARAMEL FANTASY - THE RECIPE LIFE
2021-12-14 In a medium mixing bowl, stir together the chocolate crumbs and melted butter. Press unto the bottom of a 9-inch springform pan. Bake in a 350 degree Fahrenheit oven for 10 minutes. Cool slightly on a wire rack. In a heavy saucepan, melt the caramels in the caramel ice cream topping over low heat, stirring often.
From therecipelife.com


SWEET AND SALTY CHOCOLATE CARAMEL BARS - EAGLE BRAND
1 : Preheat oven to 350°F (180°C). Line a 9” (23 cm) square baking pan with parchment paper, overlapping the sides for easy removal. 2 : In a medium bowl, combine flour and baking soda. 3 : In a large bowl, using an electric mixer, beat butter and sugars until just combined. Add eggs and vanilla and mix until smooth.
From eaglebrand.ca


SOFT CHEWY CHOCOLATE ESPRESSO CARAMELS (HEAVY CREAM RECIPE)
2021-12-18 Instructions. Line an 8×8 inch pan with parchment paper and spray with nonstick cooking spray. Set aside. In a small pan, heat the butter, heavy cream, cocoa powder, and espresso powder. Once it is very hot, but not boiling, remove from the …
From persnicketyplates.com


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