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How To make Caramels Mous Au Chocolat (Soft Chocolate Caramels)
1/2 lb Sugar
9 oz Fresh heavy cream
2 oz Cocoa powder
1 1/4 oz Honey
Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong
How To make Caramels Mous Au Chocolat (Soft Chocolate Caramels)'s Videos
How to Make Toffee | My Favorite Holiday Treat!
Rich, buttery toffee has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 minutes and is perfect for holiday gifts and parties as well as year round snacking.
RECIPE:
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Chewy caramel brownies
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***RECIPE***
1 lb (454g) soft caramel candies, unwrapped
1 box (15.25 oz, 432g) German chocolate cake mix
2/3 cup (157mL) evaporated milk, divided in two equal portions
3/4 stick (6 tablespoons, 85g) softened butter
1 cup (170g) dark chocolate chips
1 cup (150g) chopped nuts (we used pecans)
Heat your oven to 350ºF/180ºC.
Combine the cake mix, butter and half the evaporated milk and beat until they come together into a stiff dough. Grease an approx. 9x13 inch ( 23x33 cm) cake pan and drop in half the dough mixture in dollops. Put the pan in the oven and bake the dollops for about 5 minutes.
Combine the unwrapped caramels with the remaining evaporated milk and get them just hot enough that you can stir everything together into a smooth caramel sauce (we used the microwave). Chop your nuts, if they need to be chopped.
Take the pan out of the oven and sprinkle over the chocolate chips and nuts. Drizzle in the caramel sauce to get an even layer over everything. Deposit the remaining chocolate dough in dollops on the top. Bake about 18 minutes — it should look slightly under-baked when you take it out, otherwise the caramel will be too firm by the time it cools.
I like to cut them into squares after they've cooled and then refrigerate them overnight to make them extra-chewy.
Mandarin Caramels
Chef Benjamin Oddo is chef pâtissier at Montreal's L’Atelier de Joël Robuchon. His caramels are easy to make and are always a hit. It's also an easy way to introduce your kids to the joys of cooking.
Chocolate Molds | How to Fill and Unmold Chocolates | Soft Caramels
Chocolate Molds | How to Fill and Unmold Chocolates ????????????✨ Today I show you how to make soft caramels using both a polycarbonate chocolate mold and plastic chocolate mold. You'll learn how to make the chocolate shell, fill it with soft caramel, seal the chocolates, and unmold them. Molded chocolates are so much fun and, more importantly, delicious!
#chocolatemolds #chocolatecaramels #brittneekay
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IMPORTANT NOTE: In this video I am using compound chocolate not couverture chocolate. Compound chocolate does not have to be tempered, but couverture chocolate does. I highly recommend that you watch the videos linked below to learn more about this and watch my updated video on how to mold chocolates...
Check out these related videos:
???????? How to Fill and Unmold Chocolates:
???????? Types of Chocolate | Which Chocolate Should I Use?:
???????? Temper Chocolate in the Microwave:
???????? Temper Chocolate | The Seeding Method:
???????? Temper Chocolate in a Warming Tank:
Supplies used in this video:
???????? edible gold leaf:
???????? gem polycarbonate mold:
???????? plastic caramel mold:
???????? peter's caramel:
???????? chocolate scraper tool:
???????? Guittard milk chocolate a'peels:
???????? Guittard dark chocolate a'peels:
???????? ThermaPen ONE digital thermometer:
Video Chapters:
0:00 - Intro
0:38 - Supplies
2:08 - Soft Caramel
3:23 - Melt Your Chocolate
4:26 - Shine Your Mold
5:04 - Shell Your Chocolates
10:51 - Fill Your Chocolates
12:59 - Cap Your Chocolates
17:48 - Umold Your Chocolates
19:21 - Fin!
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How to Make the Best Salted Caramels at Home - Soft & Chewy Caramels Recipe
For the full Salted Caramels Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
These caramels are soft, chewy and perfectly melt away in your mouth. These are perfect to give as gifts. By the way, before starting to make our salted caramels recipe it is best to be sure you have all equipment ready and ingredients measured out.
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Bonbons caramel mou aux pistaches. حلوى الكراميل الناعمة بالفستق . Pistachio soft caramel candy
Faire fondre à feu doux dans une casserole ou une poêle 250g de sucre ( surtout une casserole qui ne colle pas )
rajouter 10cl de crème liquide épaisse à 30% de mg. Bien mélanger. Rajouter 30g de beurre demi-sel. Prendre une boîte, huiler et mettre du papier cuisson. Verser le caramel. Laisser refroidir puis par dessus mettre des pistaches concassées. ( on peut mettre d'autres fruits secs comme des amandes, noisettes, noix... )
Mettre au frais environ 2h. Découper en carrés.
تذوب على نار خفيفة في قدر أو مقلاة 250 جم سكر (خاصة القدر الذي لا يلتصق) أضف 10 سنتيلتر من الكريما السائلة السميكة بتركيز 30٪ مجم. خلط جيد. أضف 30 جم من الزبدة شبه المملحة. نأخذ علبة زيت ونضع ورق الخبز. صب الكراميل. اتركيها تبرد ، ثم ضعي الفستق المطحون فوقها. (يمكنك وضع فواكه مجففة أخرى مثل اللوز والبندق والجوز ...) يبرد لمدة ساعتين. مقطعة إلى مربعات.
Melt over low heat in a saucepan or skillet 250g sugar (especially a saucepan that does not stick) add 10cl of thick liquid cream at 30% mg. Mix well. Add 30g of semi-salted butter. Take a box, oil and put baking paper. Pour in the caramel. Let cool, then put the crushed pistachios on top. (you can put other dried fruits like almonds, hazelnuts, walnuts ...) Chill for about 2 hours. Cut into squares.