SALTED CARAMEL SQUARES RECIPE RECIPES
EASY FUDGE RECIPE | JAMIE OLIVER EDIBLE GIFTS RECIPES
Total Time 30 minutes
Yield 40 pieces
Number Of Ingredients 4
Steps:
- Melt 200g of the sugar in a pan over a medium heat until golden, then beat in 400g more, along with the double cream, butter and 1 teaspoon of sea salt.
- Cook, stirring, over a medium-high heat, until it reaches 118ºC on a sugar thermometer (always be careful when boiling sugar).
- Off the heat, beat with an electric mixer until thick. Pour into a lined 20cm x 20cm tin and spread out evenly with a spatula.
- Leave to cool, then chill in the fridge for 2 to 3 hours to set. Sprinkle with a pinch of sea salt, cut into 2 to 3cm squares and serve.
Nutrition Facts : Calories 97 calories, FatContent 4 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 0.1 g protein, CarbohydrateContent 15.1 g carbohydrate, SugarContent 15.1 g sugar, SodiumContent - g salt, FiberContent 0 g fibre
COURTSIDE CARAMEL CORN RECIPE: HOW TO MAKE IT
My guests say they can't stop eating my caramel corn! For our basketball party I fix enough to fill a big red tin with our team's logo. The delectable syrup coats the popcorn well but isn't sticky. —Sharon Landeen, Tucson, Arizona
Provided by Taste of Home
Categories Snacks
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield about 5-1/2 quarts.
Number Of Ingredients 7
Steps:
- Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. , Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans. , Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.
Nutrition Facts : Calories 230 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 343mg sodium, CarbohydrateContent 32g carbohydrate (23g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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- Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
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- Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.
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EASY FUDGE RECIPE | JAMIE OLIVER EDIBLE GIFTS RECIPES
From jamieoliver.com
Total Time 30 minutes
Calories 97 calories per serving
Total Time 30 minutes
Calories 97 calories per serving
- Melt 200g of the sugar in a pan over a medium heat until golden, then beat in 400g more, along with the double cream, butter and 1 teaspoon of sea salt.
- Cook, stirring, over a medium-high heat, until it reaches 118ºC on a sugar thermometer (always be careful when boiling sugar).
- Off the heat, beat with an electric mixer until thick. Pour into a lined 20cm x 20cm tin and spread out evenly with a spatula.
- Leave to cool, then chill in the fridge for 2 to 3 hours to set. Sprinkle with a pinch of sea salt, cut into 2 to 3cm squares and serve.
See details
COURTSIDE CARAMEL CORN RECIPE: HOW TO MAKE IT
My guests say they can't stop eating my caramel corn! For our basketball party I fix enough to fill a big red tin with our team's logo. The delectable syrup coats the popcorn well but isn't sticky. —Sharon Landeen, Tucson, Arizona
From tasteofhome.com
Reviews 5.0
Total Time 60 minutes
Category Snacks
Calories 230 calories per serving
From tasteofhome.com
Reviews 5.0
Total Time 60 minutes
Category Snacks
Calories 230 calories per serving
- Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. , Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans. , Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.
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PEANUT CARAMEL CORN RECIPE: HOW TO MAKE IT
A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. —Lois Ward, Puslinch, Ontario
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- Place popcorn and peanuts in a large bowl coated with cooking spray; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, , molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.
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