CARAMEL MELT RECIPES

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SALTED CARAMEL FUDGE RECIPE | BBC GOOD FOOD



Salted caramel fudge recipe | BBC Good Food image

Dig out your sugar thermometer to make this fudge. It requires a little precision, but the result is fabulous, with a lovely salted caramel flavour

Provided by Good Food team

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield Cuts into 36 pieces

Number Of Ingredients 6

450g golden caster sugar
400g double cream
50g butter
1 tbsp glucose syrup
1 tbsp vanilla bean paste
2 tbsp canned caramel

Steps:

  • Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
  • When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup – if it’s not, transfer the mixture to a smaller pan that’s still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C – or ‘soft ball’ stage, remove the pan from the heat.
  • Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste and a good pinch of salt.
  • Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
  • Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Dot the caramel over the top, and swirl it through the fudge using a skewer. Sprinkle with 1 tsp sea salt, then leave to cool overnight at room temperature – don’t put it in the fridge, as it will become sticky and won’t set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

Nutrition Facts : Calories 121 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 14 grams sugar, ProteinContent 0.2 grams protein, SodiumContent 0.2 milligram of sodium

CARAMEL CASHEW CLUSTERS RECIPE: HOW TO MAKE IT



Caramel Cashew Clusters Recipe: How to Make It image

Several years ago, a co-worker came across candies like these in a store and asked if I could make them. After some trial and error, I came up with a winning recipe. —Karen Daniels, Jefferson City, Missouri

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 5

2 teaspoons butter
2 pounds milk chocolate candy coating, coarsely chopped, divided
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream

Steps:

  • Line baking sheets with waxed paper and grease paper with butter; set aside., In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set., In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.

Nutrition Facts : Calories 228 calories, FatContent 13g fat (9g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 57mg sodium, CarbohydrateContent 29g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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SALTED CARAMEL BROWNIES | JAMIE OLIVER
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 344 calories per serving
    1. Start by making your caramel. Split the vanilla pod lengthways, scrape out the seeds, then place into a pan.
    2. Combine with the cream, half of the butter and a good pinch of sea salt. Cook, whisking, over a low heat for about 2 to 3 minutes until it’s just bubbling, then take the pan off the heat and set aside.
    3. Place the caster sugar and golden syrup in a medium heavy-based pan over a low heat. Don’t stir, just gently swirl the pan to help dissolve the sugar.
    4. Turn up the heat to medium and keep swirling until the sugar turns into a golden caramel.
    5. Take the pan off the heat. Discard the vanilla pod from the hot milk, then stir in the caramel with a wooden spoon.
    6. Return it to a low heat while you stir in the remaining butter, then remove from the heat and set aside.
    7. Scrunch up a large piece of greaseproof paper, make it wet (shake off the excess), then use it to line a 20cm x 30cm baking tin.
    8. Pour in the caramel, sprinkle with another pinch of salt, and place it on a tea towel in the fridge for 30 minutes, until you have a thick, gooey caramel.
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    10. Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it’s melted, then remove from the heat and stir in the sugar.
    11. Once cooled slightly, whisk in the eggs, then sift and fold in the flour until incorporated. Pour the mixture into the tin.
    12. Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture, pressing to submerge. Once you have a third of the caramel left, drizzle it on top, using your spoon to ripple it through.
    13. Bake the brownies in the oven for about 25 minutes, or until cooked but still a bit gooey.
    14. Leave to cool for 1 hour, cut into squares and serve.
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