How To make Chocolate Glazed Caramels
-Nancy Speicher DPXX20A 1 c Granulated sugar
1/2 c Light-brown sugar; packed
1/2 c Light corn syrup
1/2 c Heavy cream
1 c Milk
1/4 c Butter or margarine
2 ts Vanilla extract
1 1/2 c Chopped pecans; coarsely
-chopped (6 oz can) 1/2 Bar German sweet chocolate
-(4 oz size) Walnut halves; optional 1. Line a 9x5x3" loaf pan with foil. Lightly butter foil.
2. In a heavy, 2 1/2-qt saucepan, combined granulated & brown
sugars, corn syrup, cream, milk & butter. 3. Cook, stirring with wooden spoon, over low heat until sugar is
dissolved. 4. Over medium heat, cook, stirring occasionally, to 240 to 245F on
candy thermometer, or until a little in cold water forms a firm ball, like caramel. Do not overcook. 5. Remove from heat; stir in vanilla and nuts. Turn into prepared
pan; let cool. 6. Melt chocolate in double-boiler top, over hot, not boiling, water.
Spread over mixture. Refrigerate to allow the chocolate to harden. With warm knife, cut into 32 pieces (4 x 8). If desire, decorate each piece with a walnut half. From McCalls Cookery No. 13.
How To make Chocolate Glazed Caramels's Videos
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These EASY caramel apples are a perfect fall treat! Homemade caramel is so delicious but pairing it with a crisp apple takes things to the next level! Plain or decorated with chocolate and nuts these make a festive party activity, gift, or anytime treat.
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Candy Temperatures: Chocolate-Dipped Caramels
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If there's a time of year when you're likely to make candy—this is it! Soft caramels can be tricky. Either they're too hard and pull out your fillings, or too soft and won't hold their shape. Once you've made perfect caramels, nothing sets them off quite like dipping them in chocolate. We have all the sugar and chocolate temperatures you need to make your best batch of holiday candies yet!
Secret to Caramel Strawberries | FREE STRAWBERRY CLASS
Want to know the Secret to Caramel Strawberries? This 4 Ingredient Caramel Recipe hardens to the perfect shiny shell! It is very durable and sturdy for dipping your Strawberries compared to store bought Caramels- I show you how to achieve dipping consistency , as well as many other tips and tricks so that they are able to last up to 20 hours. I am confident if you watch this full video you will have all your questions about Caramel Berries answered, and you can master them successfully for your small business or a family treat ????
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Timestamps:
Welcome! (0:00)
Homemade Caramel Recipe (0:47)
How to Dip (3:33)
Homemade vs. Store Bought (6:06)
Instructions (8:11)
4 Ingredient Caramel Recipe: Credit to Preppy Kitchen
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The ONLY Homemade Caramel Recipe You'll Ever Need!
Once you make this version of caramel using the dry method you will be whipping up all kinds of caramel in just a few minutes. From this recipe you can make chocolate covered caramels, soft caramel chews, caramel sauce, and more! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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Caramel Toffee Recipe - how to make caramel candy at home
Caramel Toffee Recipe - how to make caramel candy at home. to make this delicious caramel candies you only need 3 ingredients which is available in everywhere. To get perfect result of this homemade toffee or candy follow each and every step shown in video. It is important to maintain heat during making caramel. After making caramel, add whipping cream or heavy cream gradually. After few minutes, you will get perfect texture of homemade caramel toffee. You can use salted or unsalted butter with the toffee or candy mixture.
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Everything You Need To Know About Caramel
3 Flavors of Caramel (yield: 1.25 c each)
Classic Vanilla Caramel
1 c (227g) heavy cream
1 c (200g) sugar
water
2.5 oz (71g) butter
1 tsp salt
1 tsp vanilla
1. Heat heavy cream until just below a boil. Set aside.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.
3. Heat until the sugar reaches a dark amber color.
4. Slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, salt, and vanilla, and mix until homogeneous.
Mocha Caramel
1 c (227g) heavy cream
2 Tbsp (12g) coffee
1 c (200g) sugar
water
1.5 oz (43g) butter
1 oz (28g) unsweetened chocolate
1 tsp salt
1 tsp vanilla
1. Heat heavy cream and coffee until just below a boil. Set aside to steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the coffee grounds and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, unsweetened chocolate, salt, and vanilla, and mix until homogeneous.
Gingerbread Caramel
1 c (227g) heavy cream
1 cinnamon stick
4-6 allspice berries
4-6 whole cloves
2 tsp ground ginger
1/2 tsp nutmeg
1 c (200g) sugar
water
2.5 oz (71g) butter
1. Heat heavy cream and spices until just below a boil. Set aside and steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the whole spices and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter and mix until homogeneous.