ake is baking, prepare the soft caramel sauce. Combine sugar, water, and
n flour, 1/2 cup caramel candies, and salt.
Grease
he peaches and half the caramel sauce. Top with the other
aramels until melted. Simmer the caramel cream for about 5 mins
aper liners and press a caramel into the center of each
Heat cream and melt caramels, stirring. Remove from heat and let cool for about 10 mins then chill.
Slice ice cream and layer in a bowl or loaf pan alternately with nuts and caramel sauce then freeze for 1-2 hours. Remove from freezer 5 mins before serving.
he cooled but still fluid caramel mixture.
On low speed
an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
ugar and butter become a caramel sauce, fold in the apple
small disk. Place one caramel into the center of one
br>How to Make Salted Caramel Truffles: While the chocolate sets
auce, sour cream, sugar, and caramel topping until well blended. Mix
he prepared bowl, add the caramel candies, peanuts, white chocolate and
f each apple.
Spoon caramel mixture evenly into centers of
ith sea salt.
Rewarm caramel if it hardens before all
ince it's still very soft.
Gently pat the dough
ith 1/4 cup Salted Caramel Sauce. Top with half of
he cream of tartar until soft peaks form.
Gradually beat
Combine sugar, corn syrup, margarine, and salt in medium saucepan; bring to boil.
Reduce heat to medium and add stir in milk; cook, stirring frequently, to soft ball stage (240 degrees).
Remove from heat then stir in vanilla.
Pour slowly over popcorn, stirring until caramel is evenly distributed throughout.
Store caramel popcorn in covered container.
NOTE: You may vary the amount of popcorn used. I like a little less caramel coating and usually make this recipe with 8 quarts of popcorn.