Caramel Chocolate Dip Food

CARAMEL, CHOCOLATE AND CANDY APPLES

Steps:

• Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
• In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
• Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.

CARAMEL CHOCOLATE FONDUE

Steps:

• In a heavy saucepan, melt caramels with cream over low heat, stirring frequently until smooth. Remove from the heat. Stir in extract. , Keep warm. Dip cake and fruit into fondue, then into nut topping.

TURTLE SKILLET

Steps:

• Preheat oven to 350°. Coat bottom and sides of a 10-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Cut each biscuit in half; roll each piece into a ball. Place along outer edge of prepared skillet, leaving center open. Brush biscuit balls with remaining 2 tablespoons butter., In a small bowl, beat cream cheese and caramel topping until blended. Pour into center of skillet; sprinkle with chocolate chips. Bake until biscuits are browned and chocolate is softened, 25-30 minutes. If desired, stir cream cheese mixture until combined. Sprinkle with confectioners' sugar; serve warm.

CHOCOLATE COVERED CARAMELS

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.

CREAMY CARAMEL DIP

Steps:

• In a bowl, beat cream cheese and brown sugar until smooth. Add the sour cream, vanilla, lemon juice, milk and pudding mix, beating well after each addition. , Cover and chill for at least 1 hour. Serve as a dip for fruit.

DEEP DARK CHOCOLATE CARAMELS

Steps:

• Spray an 11 3/4-by-16 1/4-inch baking pan with vegetable-oil spray. Set aside in a spot where it will not be moved. In a heavy 4-quart saucepan, combine 2 cups cream, corn syrup, sugar, and salt. Clip on candy thermometer. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
• Cook, stirring constantly, until temperature reaches 220 degrees, 6 to 8 minutes; watch so mixture doesn't boil over. Continue stirring, and add chocolate and butter; keep mixture boiling, and slowly add remaining 2 cups cream. Cook, still stirring, until temperature reaches 240 degrees (soft-ball stage), about 60 minutes, keeping mixture at a low boil.
• Without scraping pot, pour mixture into prepared pan. Let stand uncovered at room temperature for 24 hours without moving.
• To cut, spray a cutting board with vegetable-oil spray. Unmold caramel onto sprayed surface. Using a large knife, cut into 1-by-1 1/4-inch pieces or other shapes. Wrap each piece in cellophane or waxed paper.