CHOCOLATE CARAMELS
Steps:
- Line 8-inch square pan with aluminum foil; butter foil in pan. Set aside.
- Combine all ingredients except vanilla in heavy 3-quart saucepan. Cook over medium heat, stirring occasionally, 7-12 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 22-25 minutes or until candy thermometer reaches 245°F or small amount of mixture dropped into ice water forms a firm but pliable ball. Remove from heat; stir in vanilla.
- Immediately pour hot caramel mixture into prepared pan. Cool 20 minutes. Score into 1-inch squares with tip of knife while mixture is still warm but has set on surface. Cool completely. Let stand at room temperature for 24 hours for easier cutting.
- Remove candy from pan using foil; cut candy into squares. Wrap each square in waxed paper.
Nutrition Facts : Calories 60 calories, Fat 2 grams, SaturatedFat grams, Transfat grams, Cholesterol
CHOCOLATE-CARAMEL DOMES
Chocolate lovers rejoice: Underneath these elegant chocolate shells are pillows of rich mousse topped with sweet caramel.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla, egg and 1 teaspoon hot water until smooth and combined.
- Pour into the prepared baking dish and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes on a wire rack, then flip out onto a cutting board to cool completely, about 20 minutes.
- Use a 2 1/2-inch round biscuit cutter to cut out 6 circles from the cake (save the scraps for another use); set aside.
- For the chocolate domes and mousse: Meanwhile, add the coconut oil and 3 ounces of the chocolate to a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a silicone half-sphere mold with six 3-ounce-capacity cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
- Put 1/4 cup of the cream in a small bowl and stir in the gelatin. Put the butter and remaining 6 ounces chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring in between each, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the gelatin mixture into the chocolate mixture until the gelatin is dissolved. Cool to room temperature, about 10 minutes.
- Whip the remaining 3/4 cup cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Add half of the chocolate-gelatin mixture and continue beating until well combined. Add the remaining chocolate-gelatin mixture and continue beating until no streaks remain.
- For the filling and topping: Scoop 1/3 cup of the mousse into each chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of chocolate mousse about halfway down. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe away any mousse that may seep out of the mold). Freeze until the mousse is set, about 1 hour.
- Gently peel the mold away from each of the half-spheres and place them cake-side down on a serving platter.
- Use a vegetable peeler to shave 1 tablespoon of chocolate curls from the chocolate. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with the chocolate shavings. Serve immediately.
CHOCOLATE CARAMEL TART
It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 10-inch tart (12 to 16 servings)
Number Of Ingredients 16
Steps:
- Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
- Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
- Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
- Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
- Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram
HOMEMADE CARAMELS WITH DARK CHOCOLATE AND SEA SALT
These deliciously buttery caramels are covered with rich dark chocolate and just a touch of sea salt for an incredible combination that you will love! Store in the refrigerator.
Provided by larkspur
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 9h50m
Yield 64
Number Of Ingredients 9
Steps:
- Butter an 8-inch square baking pan.
- Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.
- Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
- Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.
- Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 9.7 g, Cholesterol 8.9 mg, Fat 4.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 97.6 mg, Sugar 5.2 g
SOFT CHOCOLATE CARAMELS
Provided by Food Network
Categories dessert
Time 30m
Yield approximately 3 dozen
Number Of Ingredients 5
Steps:
- In a heavy-bottomed sauce pan, stir the sugar and corn syrup together until the sugar is completely moistened. Bring the mixture to a boil over medium heat and cook, without stirring, until it turns a very light caramel color, about 5 minutes. Remove from the heat and very slowly pour the cream into the hot sugar (be careful-it will bubble up) and stir to combine. Return the mixture to medium-low heat and simmer, stirring occasionally, until a candy thermometer inserted in the pot reads 238 degrees F, about 12 to 15 minutes.
- Remove from the heat and whisk in the chocolate and butter until smooth. Pour the mixture into a greased 8-by-8 inch square baking dish. Allow to cool completely (at least 2 hours) before cutting into 1-inch squares.
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
- From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres.
CHOCOLATE CARAMELS
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE COVERED CARAMELS
These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.
Provided by Cheryl Johnson
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h25m
Yield 64
Number Of Ingredients 7
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.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g
EASY CHOCOLATE-CARAMEL POPCORN
I found this recipe on the back of a bag of Kraft Caramels. It's the perfect party snack-everyone gobbles it up! I've discovered that 12 cups of popcorn is one microwave bag, and I've also tried it with cashews instead of peanuts. Yum!
Provided by DreamoBway
Categories Candy
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F.
- Place the caramels, butter, and water in a heavy saucepan. Cook on low heat until the caramels are completely melted, stirring frequently.
- Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels. Drizzle with the caramel mixture; toss to evenly coat. Spread onto a large greased baking sheet.
- Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto a sheet of waxed paper; cool completely.
- Break apart until small clusters or individual pieces. Store in a tightly covered container at room temperature for up to one week.
CHOCOLATE COVERED CARAMELS
This is absolutely delish! Regular caramels don't stand a chance! I got this from Southern Living. My changes are in parentheses. Time does not include candy standing or chilling. I've been told these taste like Riesen chocolate covered caramels. :)
Provided by SweetsLady
Categories Candy
Time 40m
Yield 10 dozen, 60 serving(s)
Number Of Ingredients 7
Steps:
- Over medium heat, bring first 3 ingredients to a boil in a saucepan; cook for 7 minutes, without stirring.
- Stir in condensed milk, and bring back to boil. Cook, stirring constantly until a candy thermometer reaches 245.
- Remove from heat, and stir in vanilla.
- Pour into lightly greased 8x8 greased baking dish.
- Let stand 8 hours at room temperature.
- Cut caramel into 1/2 inch squares. If you like, you can shape into balls. (I skipped the shaping).
- Melt chocolate and shortening or paraffin in saucepan over medium heat. (I melted mine in the microwave for about 1-1/2 to 2 minutes, stirring every 30 seconds). Remove from heat.
- Dip balls into melted chocolate mixture; place on greased sheet. Chill 8 hours.
CHOCOLATE-COVERED SALTED CARAMELS
Avoid the lines at your local candy shop and create these beautiful salted caramels. These Chocolate-Covered Salted Caramels are great for gifting.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Insert toothpick into 1 caramel; dip in chocolate, turning until completely coated. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
- Sprinkle with salt. Let stand at room temperature 30 min. or until chocolate is firm.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 710 mg, Carbohydrate 38 g, Fiber 1 g, Sugar 34 g, Protein 3 g
CHOCOLATE CARAMEL SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Kid-Friendly Quick & Easy Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a dry heavy saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the pan, until it is a deep golden caramel. Remove the pan from the heat, add the cream (the mixture, will bubble up, and simmer the mixture, stirring, until the caramel is dissolved. Add the chocolate and the salt and cook the sauce over low heat, whisking, until the chocolate is melted and the sauce is smooth. Whisk in the vanilla and serve the sauce warm or room temperature over ice cream.
CHOCOLATE CARAMEL CANDIES
Knock their socks off with chewy Chocolate Caramel Candies you can make yourself in just 20 minutes! These Chocolate Caramel Candies make great gifts.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 24 servings, two squares each
Number Of Ingredients 5
Steps:
- Place all ingredients in medium saucepan. Bring to boil on low heat, stirring constantly. Cook until mixture is thickened and reaches 246°F when tested with a candy thermometer, stirring constantly.
- Pour into lightly buttered 8x4-inch loaf pan. (Do not scrape mixture from bottom of saucepan.) Let stand until set. Score candy into 48 squares with large sharp knife. Invert candy onto cool surface; turn over so marked side is up.
- Cut candy into squares. Wrap each caramel in waxed paper. Let stand in cool place overnight to set. Store at room temperature.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 40 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 15 g, Protein 1 g
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