CARAMEL NOUGAT CANDY
With crunchy peanuts, gooey caramel and fluffy marshmallow creme, these sweet sensations taste just like one of my favorite candy bars. I usually make several batches of candy at a time to include on my Christmas dessert tray or to give as gifts.-Maddymoo, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, melt white chocolate; stir until smooth. Stir in marshmallow creme and peanut butter. Let stand 5 minutes or until cool enough to handle. Roll into 3/4-in. balls., In another microwave-safe bowl, melt caramels with water; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 105 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
CARAMEL NOUGAT COOKIES
These cookies are very rich and very good. They are not hard to make, just time consuming, but they are worth it. The original recipe came from VeryBestBaking.
Provided by ratherbebaking
Categories Bar Cookie
Time 1h30m
Yield 180 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Line 17x11x1 baking pan with parchment paper Cookie Layer: In a large mixing bowl, beat 1 cup butter, brown sugar and 1/4 cup white sugar until creamy.
- Add pudding mix, eggs and 1 teaspoon vanilla, mix well.
- Blend together flour, soda and salt, gradually mix into sugar mixture.
- Mix in 1 1/3 cup butterscotch chips.
- Spread onto prepared pan.
- Bake 10-11 minutes, until light golden brown.
- To create a chewier cookie base, hold pan 2-3 inches above counter and allow to drop.
- Place on cooling rack, cool completely.
- Nougat Layer: In a medium heavy sauce pan over medium heat, melt 1/4 cup butter, 1 cup sugar and evaporated milk.
- Stirring constantly, bring to boil, stirring constantly, cook 5 minutes.
- Remove from heat.
- Add marshmallow creme, 1/4 cup peanut butter, 1 teaspoon vanilla.
- Stir in peanuts.
- Spread on cooled cookie layer.
- Refrigerate for 15 minutes.
- Caramel Layer: In medium heavy saucepan, over low heat combine caramels and cream.
- Heat until blended, stirring constantly.
- Cool until just warm.
- Spread over nougat layer.
- Refrigerate 15 minutes.
- Chocolate Layer: In a medium micowave safe bowl, melt chocolate chips, 1/3 cup butterscotch chips and 1/4 cup peanut butter for 1 minute at power level 7 (70%).
- Stir, heat another 30 seconds.
- Stir until smooth.
- Spread over caramel layer.
- Let chocolate layer harden before cutting into 1 inch squares.
- Store in airtight container in refrigerator.
Nutrition Facts : Calories 74.2, Fat 3.9, SaturatedFat 1.9, Cholesterol 6.5, Sodium 65.4, Carbohydrate 9.3, Fiber 0.3, Sugar 6.9, Protein 1.1
CARAMEL NOUGAT CAKE
Very rich, moist cake. Eat sparingly. This recipe came from my cousin Marty.
Provided by J. Griffith
Categories Desserts Cakes Bundt Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan to within an inch of the top of the pan. It is very important not to grease and flour clear to the top. it will run over, make an awful mess in your oven, and the cake will fall.. Mix together the flour and baking soda. Set aside.
- In microwave or double boiler, melt 7 milk chocolate covered caramel and nougat candy bars with 1/2 cup butter. Stir until smooth, and set aside to cool.
- In a large bowl, cream sugar and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the melted candy mixture. Pour batter into prepared pan.
- Bake at 325 degrees F (165 degrees C) for about 60 minutes, or until toothpick inserted in cake comes out dry.
- To make the glaze: Melt 3 milk chocolate covered caramel and nougat candy bars with 6 tablespoons butter. Pour glaze over top of the cake, and let it run down the sides. Sprinkle with chopped nuts if desired.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 90.3 g, Cholesterol 107.8 mg, Fat 34.6 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 20.2 g, Sodium 377.9 mg, Sugar 64.5 g
CHOCOLATE AND CARAMEL NOUGAT BARS
Provided by Food Network
Categories dessert
Time 40m
Yield Makes 12 to15 bars
Number Of Ingredients 15
Steps:
- Whip egg whites to soft peaks. Melt chocolate. Toast the almonds and the pistachios and keep warm. Cook the honey to 166 degrees F (130 degrees C) in a copper pot. In another pot, cook the sugar, water, and glucose to 338 degrees F (170 degrees C). Gradually pour into the whipped egg whites, the honey then the sugar mixture. Let whip on high for 3 minutes then remove the whisk. Fold the melted and hot chocolate into the whites, followed by the warm nuts. Press into a frame that is 25 mm in thickness, and leave overnight to cool. Place a 5 mm frame directly on top of the frame that is around the nougat. Adhere the 2 frames with a little melted chocolate.
- In a pot warm cream and baking soda. In a copper pot cook the sugar, water, and the glucose to 293 degrees F (145 degrees C). Deglaze the sugar, slowly, with the cream that was warmed with the baking soda. Re-cook together to 244 degrees F (118 degrees C) and finish by adding the butter that has been cut into small cubes. Pour over the nougat and let rest overnight.
- Cut the nougat bars into the desired shape and dip in tempered chocolate. Serve at room temperature.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR
Provided by Kelsey Nixon
Categories dessert
Time 1h25m
Yield 27 fun-size candy bars
Number Of Ingredients 13
Steps:
- Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
- For the nougat: Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes.
- Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel.
- For the caramel filling: Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts!
- Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes.
- Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars.
- For the chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.
CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR
Make and share this Crunchy Peanut Caramel Nougat Candy Bar recipe from Food.com.
Provided by Food.com
Categories Candy
Time 1h25m
Yield 27 fun-size candy bars
Number Of Ingredients 13
Steps:
- Special equipment:.
- Heatproof spatula, candy thermometer.
- Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
- For the nougat:.
- Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes.
- Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel.
- For the caramel filling:.
- Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts!
- Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes.
- Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars.
- For the chocolate:.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.
- Cook's Note:.
- Use a smaller baking dish for thicker candy bars.
Nutrition Facts : Calories 421.9, Fat 23.9, SaturatedFat 11.1, Cholesterol 28.3, Sodium 157.1, Carbohydrate 48.2, Fiber 2.3, Sugar 37.1, Protein 6.4
CARAMEL NOUGAT CAKE II
Layer cake make with candy bars, frosted and drizzled with melted caramel. M-m-mmmm!
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
- Sift cake flour and combine with baking powder, and salt. Set mixture aside.
- With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
- Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 35.5 g, Cholesterol 2.1 mg, Fat 10.2 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 78.5 mg, Sugar 23 g
CARAMEL NOUGAT CAKE III
The nougat texture makes this cake perfect as a heavy, moist foundation for scoops of ice cream!
Provided by Stephanie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 10 inch bundt pan.
- Melt candy bars and 1/2 cup of the butter or margarine in the top half of a double boiler. Let cool.
- Cream remaining 1/2 cup butter or margarine with the sugar. Add eggs one at a time mixing well after each one. Add buttermilk alternately with flour and soda to egg mixture. Add vanilla and melted candy mixture and mix until smooth. Fold in chopped pecans and pour into the prepared pan.
- Bake at 350 degrees (175 degrees C) for one hour. Cool for 15 minutes in the pan then turn out onto wire rack to cool.
Nutrition Facts : Calories 546.7 calories, Carbohydrate 69.8 g, Cholesterol 105.3 mg, Fat 27.4 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 13.4 g, Sodium 107.1 mg, Sugar 46.9 g
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