CARAMEL CUTS
This is from an old Punahou Bulletin, courtesy of retired Food Services Director Tita Mowat Lyons. It's a blond brownie that brings back fond memories of Punahou School. Note: for a less cakey, more "fudgy" brownie, use 1 tsp. baking powder instead of 2 tsp.
Provided by Chilicat
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325F . Grease an 8 by 8-inch pan.
- Melt butter, add brown sugar and blend.
- Add eggs, vanilla, dry ingredients and nuts.
- Pour into greased pan and bake for 40 minutes.
Nutrition Facts : Calories 208.8, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.5, Sodium 112.9, Carbohydrate 36.2, Fiber 0.3, Sugar 26.8, Protein 2.1
CARAMEL SAUCE
Steps:
- Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
CHARLOTTE'S CARAMELS
Provided by Food Network
Categories dessert
Time 2h17m
Yield About 70 caramels
Number Of Ingredients 11
Steps:
- Spray bottom and sides of a 9 by 11-inch baking pan with vegetable oil or rub with 1 tablespoon butter. In a small heavy saucepan, combine cream, evaporated milk, and sweetened condensed milk. Set aside to warm later.
- In a large, heavy saucepan, combine corn syrup, sugar, water, and salt. Over high heat, cook until sugar is dissolved, about 6 to 8 minutes, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals. Stop stirring, insert candy thermometer, reduce heat to medium and let come to a boil. Cook, without stirring, until temperature reaches 250 degrees F (hard-ball stage), about 45 to 60 minutes.
- Meanwhile, place cream and milk mixture over low heat and stir until warm. Do not boil.
- When sugar reaches 250 degrees F, stir in the warm cream and the pieces of butter. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm ball stage), 45 to 60 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand, uncovered, at room temperature for 12 to 24 hours without moving. This is the most difficult part, as you will want to eat it!
- To cut into candies, coat a cutting board or marble slab generously with vegetable oil spray. Unmold caramel by turning upside down onto oiled surface. Cut into 1-inch by 1 1/2-inch pieces with a very sharp, heavy knife. Wrap with precut waxed paper squares, twisting ends to seal. If you don't wrap them, the caramel pieces will stick together.
PUNAHOU SCHOOL CARAMEL CUTS
These easy to make, chewy blonde brownies are always a hit at the Punahou School cafeteria in Honolulu, Hawaii. Rumor has it that these were also a big favorite of Barrack Obama when he was going to school there.
Provided by LJ in San Francisco
Categories Dessert
Time 30m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Combine butter and sugar. Add other ingredients and mix well. Bake in greased 15 1/2 x 10 1/2 x 1 inch pan for 25 minutes. Cool and cut into bars.
Nutrition Facts : Calories 118.6, Fat 3.5, SaturatedFat 2.1, Cholesterol 22.2, Sodium 76, Carbohydrate 20.8, Fiber 0.2, Sugar 14.2, Protein 1.3
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