Caramel Chocolate Ginger Swirls Food

CARAMEL SWIRLS

Steps:

• In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Beat in egg yolk and flavoring. Gradually beat flour into creamed mixture. Refrigerate 2 hours or until easy to handle., In a microwave-safe bowl, melt caramels; stir until smooth. Stir in cream cheese until blended; set aside. Divide dough in half. Roll each portion between two pieces of waxed paper to 1/4-in. thickness. Spread caramel mixture over dough to within 1/2 in. of edges., Roll up tightly jelly-roll style, starting with a long side. Wrap rolls in plastic wrap; refrigerate 4 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

CARAMEL SWIRL CHOCOLATE ICE CREAM DESSERT

Steps:

• Combine whipping cream, condensed milk and vanilla in a large bowl or the bowl of your stand mixer. Whip together until medium peaks form. Add in the chopped chocolate and gently fold it in until evenly distributed.
• You can use your favorite caramel recipe or store-bought caramel. If using rum, pour it into the caramel and mix together until fully combined.
• Add half of your ice cream mixture into a freezer-safe container. Drizzle half of the caramel over top and using a knife, swirl it through the ice cream. Pour the other half of the ice cream mixture over top and drizzle the remaining caramel over top. Again, use a knife to swirl it through the ice cream.
• Place in the freezer for at least 6 hours until firm. Remove from the freezer for about 10 minutes so that it softens enough to scoop.

MINI CHOCOLATE DIPPED CARAMEL APPLES WITH VANILLA SWIRLS

Steps:

• Line a baking sheet with a silicone mat or parchment paper. Remove the stem from each apple and press a wooden stick into the top. Put the caramels and milk in a microwave safe bowl. Microwave for 4 minutes, stirring once. Add more time in 30 second increments, if needed.
• Roll each apple quickly in the caramel sauce until well coated and shake to remove the excess. Arrange on the baking sheet to set. Cool for 30 minutes.
• Melt the chocolate candy melts in a double boiler. Dip the cooled apples into the chocolate and return to the baking sheet. Cool for 30 to 45 minutes.
• Fill a microwavable squeeze bottle halfway with colored vanilla flavored candy melts and microwave it in 30 second increments, squeezing the bottle to distribute the heat. Drizzle on the cooled apples and decorate with a bow when completed.

CARAMEL CHOCOLATE GANACHE

Steps:

• Put the chocolate into a small heat-resistant bowl and set aside.
• Put the sugar, water, and lemon juice in a saucepan over medium heat and stir just until the sugar has dissolved. Put down your spoon and let the syrup come to a boil without stirring, occasionally washing down the sides of the pan with a pastry brush dipped in water. Cook the syrup until it turns a dark amber color. Swirl the pan to distribute the color and heat.
• Once the syrup reaches the desired color, take the pan off the heat and pour in 1/3 cup of the cream. Do this carefully, as the caramel is very hot and will bubble up when you add the cream. Once the bubbling subsides stir in the rest of the cream 1/3 cup at a time, then stir in the butter a piece at a time. Place the pan back over medium heat and stir to combine all the ingredients. Once the ingredients are all incorporated into the caramel, pour it over the chocolate. Swirl the bowl so that the chocolate is completely coated with the warm caramel, then cover and let sit for 5 minutes. With a whisk, stir the mixture slowly, starting with small circles in the middle and working your way outward, whisking a bit more briskly as you go, until you have a smooth, glossy frosting. Leave the ganache on your kitchen counter, stirring now and then to help it cool, until it reaches spreading consistency, about 3 hours. If it stiffens up too much, simply put it someplace warmer than your counter.
• Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days.

CRESCENT CARAMEL SWIRL

Steps:

• Melt butter.
• Coat bottom and sides of a bundt pan with 2 tbs of the butter, sprinkle pan with 3 tbs of the nuts.
• Add remaining nuts, brown sugar, and water to the remaining melted butter.
• Bring to a boil, stirring occasionally.
• Boil 1 minute, stirring constantly.
• Remove dough from tubes, do not unroll.
• Cut each roll into 8 slices.
• Arrange 8 slices, cut side down, in nut-lined pan.
• Spreading out the layers of each pinwheel slightly.
• Spoon half of the brown sugar mixture over dough.
• Place remaining 8 slices on over bottom layer.
• Spoon remaining brown sugar mixture over slices.
• Bake at 350°F for 25-30 minutes, or until deep golden brown.
• Cool 3 minutes, then invert onto a serving plate.
• Serve warm.