Divine Caramel Clusters Recipes

DIVINE CARAMEL SAUCE

Steps:

• In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.
• Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.

PECAN CARMEL CLUSTERS

Steps:

• Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
• Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
• Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

ABSOLUTELY DIVINE CARAMELS

Steps:

• Butter your pan. Mix the cream and the milk together in bowl. Pour about half of this to a large heavy pan (I use my pressure cooker). Add all the other ingredients except the vanilla. Cook over a medium-high to high heat, stir the mixture constantly. When mixture turns a light caramel color, begin to add the remainder of the cream very slowly in a thin stream (it's important that the caramel not stop boiling at this point). Cook to a firm, soft ball. (240 - 248 degrees F on a candy thermometer). If you use the cold water test (drop a stream of caramel from your wooden spoon into a glass of ice water, pick up the caramel from the bottom of the glass and see if you can roll it into a ball. If you can, bite into and see if is firm enough to your taste). Start testing the caramel when the bubbles change from the lighter frothy type to the heavy lava-type bubbles. When the caramel has reached the desired stage, add the vanilla extract and stir in vigorously. Pour the caramel into the pan and cool. Remove from the pan, and cut into 1" wide strips. Cut across the strips again so you have about 1" square caramels and wrap each in a 4" square of wax paper. cook's notes There is a lot of time involved in this from beginning to end, but it's not hard to do, and I've never been disappointed. People will be very impressed when you share them. If you've never made caramels before you may want to read this. Choosing a pot: you will want to use one that is heavy, and has very tall sides, the caramel boils up to about 3 times it's actual volume during the first part of the cooking process, you'll also want a wooden spoon with a very long handle, or your hand and arm will feel like they are being steam cleaned. Start when you can plan on having enough time to complete the cooking without distraction, I usually choose a time when all my children are settled down for the night. Since you will be sitting on the counter or standing by the stove stirring for a while, bring a book to read, the cordless telephone, and something to drink, also bring a glass of ice water if you are going to test the caramel with out a candy thermometer. If after all is said and done, and you feel the caramel is too soft you can return it to the pan and cook again. I'd probably pour it into jars and warm it up for a treat on ice-cream.

CHOCOLATE PECAN CARAMEL CLUSTERS

Steps:

• For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
• Stir 1 1/3 cups chopped nuts into the warm caramel; cool until the mixture is thick enough to hold its shape. Drop spoonfuls onto an oiled parchment-lined baking sheet; let set. Top with melted chocolate and sprinkle with coarse sea salt.

CARAMEL CORN CLUSTERS

Steps:

• Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
• Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
• Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.

OREO® CARAMEL CLUSTERS

Steps:

• Melt caramels with water in small saucepan on medium-low heat, stirring frequently until melted and smooth; set aside.
• Arrange chocolate sandwich cookies in 20 clusters of 3 on large lightly greased cookie sheet.
• Spoon 1 tsp. caramel mixture over each cluster of cookies; drizzle each with 1 tsp. melted chocolate. Let stand until set. Remove from cookie sheet. Store in airtight container.

PECAN CARAMEL CLUSTERS

Steps:

• In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on high for 3 to 3-1/2 minutes, stirring every 30 seconds. Stir in pecans. , Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set., In a microwave-safe bowl, combine candy coatings. Microwave, uncovered, on high for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Chill until firm.

NUTTY CARAMEL CLUSTERS

Steps:

• In a 1-qt. microwave-safe dish, combine the caramels, butter and milk. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until caramels are melted, stirring once. Stir in the almonds, peanuts and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave-safe bowl, melt chocolate chips and shortening; stir until blended. Spoon over clusters. Refrigerate until set. Store in an airtight container in the refrigerator.

CARAMEL PECAN CLUSTERS

Steps:

• Line 2 baking sheets with aluminum foil. On the baking sheets, arrange 60 clusters of 4 pecan halves each, with 1 inch of space between the clusters. Set aside.
• In a 2-quart heavy-bottomed saucepan over medium heat, combine the cream, corn syrup, brown sugar, granulated sugar, and butter. Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes). Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
• Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 246°F on the thermometer (15 to 20 minutes), stirring constantly. Remove the pan from the heat and stir in the vanilla. Pour the caramel into a 2-quart mixing bowl and stir to cool slightly (about 1 minute).
• Spoon a tablespoon of caramel onto the center of each pecan cluster. Let the caramel set completely at room temperature (about 30 minutes).
• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Spoon a tablespoon of chocolate over the caramel on each turtle, or dip a turtle into the chocolate, coating it completely. With a fork or dipper, remove the turtle from the chocolate, carefully shake off the excess chocolate, and turn the turtle out onto the paper. Repeat with the remaining turtles. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. In a tightly covered container wrapped in several layers of aluminum foil, the candies will keep for 1 month in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.
• VARIATIONS
• Substitute whole, unblanched almonds or walnut halves, for the pecans. Substitute milk chocolate for the bittersweet chocolate.