Golden Walnut Caramel Squares Food

GOLDEN CARAMELS

Steps:

• Line bottom and sides of a 9-inch square pan with parchment paper; set aside.
• Split the vanilla bean in half with a small paring knife, and scrape out the seeds; discard the pod. Add the seeds to the cream in a 1 1/2 quart saucepan; scald the cream and keep the saucepan near the stove so that if the cream cools too much when needed, you can reheat it briefly. In a deep, heavy-bottomed 4-quart saucepan over low heat, blend the corn syrup and the sugar, stirring occasionally until the mixture becomes more fluid and most of the sugar appears dissolved.
• Stop stirring, raise heat to medium-high, and gently boil until a candy thermometer registers 305 degrees F (hard crack stage), about 9 to 12 minutes.
• Add the butter and salt to the sugar mixture, stirring constantly. Pour in the warm vanilla-flavored cream in a slow but steady stream without letting the boiling stop (be careful-mixture foams up and is steamy). Lower heat to medium and continue to boil gently until the thermometer registers about 248 degrees F, stirring occasionally to prevent scorching, about 14 to 15 minutes.
• Let the candy stand about 3 minutes to allow bubbling to subside, then pour into the prepared pan without scraping the saucepan; allow to cool at least 5 hours.
• Invert onto a clean cutting board and cut into 1/2-inch-wide strips; then cut across the strips to form 1/2-inch squares. To apply a patch of gold leaf to each square, use a small artist's brush. With the brush, lift a tiny patch about the size of an oatmeal flake of gold leaf and deposit it on top of the caramels for decoration.
• Cut caramels tend to stick together and not hold their shape unless individually wrapped, so for easiest storage wrap the block of caramels in aluminum foil and cut off portions as needed. Store cut caramels in layers, separated by aluminum foil in an airtight metal or plastic container in a cool place for up to 3 weeks.

GOLDEN WALNUT CARAMEL SQUARES

Steps:

• Line a 9-in. baking pan with foil and grease the foil; set aside., In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into prepared pan; prick crust with a fork. Bake at 350° for 18-22 minutes or until set and edges begin to brown., Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over crust; set aside., In a large heavy skillet over medium-low heat, cook sugar until melted. Do not stir. Reduce heat to low; cook for 5 minutes or until golden brown., In a large saucepan, combine the butter, cream and corn syrup. Slowly pour in cooked sugar. Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in walnuts. Pour over prepared crust., In a microwave, melt chocolate; stir until smooth. Drizzle over caramel layer. Cover and refrigerate for 2 hours or until firm., Using foil, lift candy out of pan. Gently peel off foil; cut candy into squares.

WALNUT CARAMEL TREATS

Steps:

• Line an ungreased 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside., In a microwave or heavy saucepan, melt one package of chips and 2 tablespoons shortening; stir until smooth. Pour into a prepared pan. Refrigerate for 20 minutes., Meanwhile, in a large heavy saucepan over medium-low heat, combine the caramels, water and remaining butter. Cook and stir until caramels are melted and mixture is smooth. Stir in walnuts. Pour over chocolate layer. Refrigerate for 45 minutes. , In a microwave or heavy saucepan, melt remaining chips and shortening. Spread over caramel layer. Cover and refrigerate for at least 2 hours or until firm. , Using foil, lift candy our of pan. Discard foil; cut candy into squares. Store in the refrigerator.

WALNUT CARAMEL SQUARES

Steps:

• Bottom layer: Combine first 5 ingredients in a medium bowl.
• Add butter. Stir well. Press evenly in bottom of greased 9x13-inch pan.
• Bake in 350°F oven for about 15 minutes until golden. Let stand for about 5 minutes until slightly cooled.
• Top Layer: Beat eggs and vanilla with fork in medium bowl.
• Add remaining 3 ingredients. Stir. Spoon over warm coconut layer in pan. Spread evenly.
• Bake for about 15 minutes until golden. Let stand in pan on sire rack until cooled completely.

CARAMEL APPLE WALNUT SQUARES

Steps:

• Preheat oven to 375.
• In large bowl, combine the first 5 ingredients. Cut in the butter until crumbly.
• Reserve 1 1/2 cups of the crumb mixture and press the remainder into a 9x13 inch pan.
• Bake 15 minutes.
• Add walnuts to the reserved crumb mixture.
• In saucepan, over low heat, melt the caramels with the condensed milk. Stir until smooth.
• Spoon apple filling over the prepared crust.
• top with the caramel mixture and sprinkle the remaining crumbs on top.
• bake 20 minutes or until set.
• Cool.

CHOCOLATE-DIPPED HAZELNUT CARAMEL SQUARES

Steps:

• Preheat oven to 350°. Line 13 x 9 x 2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
• Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts and candied orange peel.
• Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift cookie from pan. Carefully peel foil from edges. Cut warm cookie into 1 1/2-inch squares. Cool cookies completely.
• Line rimmed baking sheet with parchment paper or waxed paper. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet. Chill until chocolate is set, about 1 hour. DO AHEAD: cookies can be made up to 3 weeks ahead. Store in airtight container in freezer. Bring cookies to room temperature before serving.

CARAMEL SQUARES

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch square baking pan.
• Mix shortening and cake mix until smooth. Stir in 1/3 cup of the milk and peanuts; mix well. Mixture will be crumbly.
• Press half of mixture into baking pan and bake for 8 minutes.
• Over low heat, melt caramels and remaining 1/3 cup evaporated milk in the top of a double boiler or in a glass bowl in the microwave. Stir frequently until melted and smooth. Sprinkle chocolate chips over warm dough. Spread the caramel mixture over the chips. Sprinkle the remaining cake mix mixture over the top.
• Bake for 18 to 20 minutes in the preheated oven, until the top is golden. Let cool before cutting into bars.

CARAMEL SQUARES

Steps:

• Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
• For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny - take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
• For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.

CARAMEL-NUT BARS

Steps:

• Preheat oven to 350 degrees. Butter a 15-by-10-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. Spread nuts on another rimmed baking sheet. Toast until nuts are fragrant and lightly golden around the edges, about 10 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely. Coarsely chop, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 2 sticks of butter with the brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With mixer on low speed, add flour and a pinch of salt; mix until just combined.
• Transfer dough to prepared baking sheet, and cover with parchment paper. Using a wine bottle or small rolling pin, roll along the length of pan to smooth dough. (Alternatively, press the dough into the pan with the back of a large spoon.) Bake until lightly golden, 10 to 12 minutes. Transfer to a wire rack to cool completely.
• Combine granulated sugar, cream of tartar, remaining 2 1/2 teaspoons salt, and 1 cupwater in a wide, heavy-bottom saucepan. Cook over high heat, without stirring, until some sugar begins to melt and turn golden, 5 to 7 minutes. Reduce heat to medium; continue to cook, stirring occasionally with a wooden spoon, until sugar is completely melted, mixture is deep golden, and a candy thermometer registers 300 degrees (hard-crack stage). Stirring constantly, carefully pour cream slowly down the side of the pan (it will spatter) until fully combined. Remove from heat; add remaining 1/4 stick butter and stirto combine.Transfer caramel to a heatproof bowl to cool for 10 minutes.
• Stir in nuts; spread caramel mixture over cooled crust. Bake until caramel is set, about 10 minutes. Transfer to a wire rack to cool. Cut into 3-by-2-inch bars. Bars can be kept in an airtight container at room temperature for up to 1 week.