CHOCOLATE CARAMELS RECIPE: HOW TO MAKE IT
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
Total Time 60 minutes
Prep Time 5 minutes
Cook Time 55 minutes
Yield 32 pieces (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, FatContent 5g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 10mg sodium, CarbohydrateContent 13g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
CHOCOLATE CRINKLES II | ALLRECIPES
Chocolate cookies coated in confectioners' sugar...very good!
Provided by Dawn
Categories Chocolate Cookies
Total Time 5 hours 0 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield 6 dozen
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Nutrition Facts : Calories 58 calories, CarbohydrateContent 9.8 g, CholesterolContent 10.3 mg, FatContent 2 g, FiberContent 0.5 g, ProteinContent 0.9 g, SaturatedFatContent 0.4 g, SodiumContent 33.9 mg, SugarContent 6.4 g
More about "chocolate mint ball recipes"
CHOCOLATE CARAMELS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.7
Total Time 60 minutes
Category Desserts
Calories 94 calories per serving
- 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.
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