e been making my own candy glass for years, and while
an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
Heat oven to 200\u00b0.
In a large roasting pan, combine popcorn and pretzels; set aside.
In a 2-quart saucepan, combine brown sugar, margarine and corn syrup and salt.
Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes).
Continue cooking, stirring occasionally, until candy thermometer reaches 238\u00b0 or a small amount of mixture dropped into ice water form a soft ball (4 to 6 minutes).
Remove from heat; stir in baking soda.
xture while you prepare the caramel.
Place the unwrapped
eaks form.
Fold in caramel topping.
Spoon half of
Make the caramel first: Melt the butter or
cook and stir until a candy thermometer reads 245 (firm ball
f a wooden spoon. Drizzle caramel syrup over the cake evenly
ater; stir in half of candy.
Pour into prepared pan
eaks form. Combine ricotta mixture, candy bar and chocolate in large
wix candy bar chunks. Pour batter into prepared pan.
Drizzle caramel
In a bowl, mix ice cream, caramel sauce and 3/4 of the candy. Spoon into a metal cake pan, cover and freeze overnight, or until firm.
Scoop into bowls and sprinkle with remaining candy to serve.
Combine milk chocolate, egg yolks and caramel. Whip cream to soft peaks then gently fold in. Whip egg whites to soft peaks then fold in.
Place chocolate Easter eggs in egg cups. Fill with mousse and chill overnight. Serve topped with cotton candy or fairy floss.
ugars until creamy. Add the caramel, vanilla, and milk and mix
hour.
For the caramel sauce: Whisk the sugar, water
ecial equipment:
Heatproof spatula, candy thermometer.
Spray a 13
teco #230) with the cooled Recipe #479020.
Fill the donuts
ups you can make your caramel sauce.
Using a medium
crystals are felt when caramel is rubbed between fingers), occasionally