ou plan on doubling this recipe, you need to use a
Preheat oven to 350\u00b0F. Grease 4 - 8 oz ramekins lightly with oil. Sift flour and cocoa together into a large bowl. Add sugar then milk, egg and margarine. Fold in soft caramels then transfer mixture to prepared ramekins. Combine brown sugar and pecans and sprinkle over top. Transfer ramekins to a baking dish and add enough hot water to come halfway up the sides of the ramekins. Bake for 30-35 mins, until a skewer comes out clean. Serve warm with low-fat ice cream.
ith Cooking Spray.
Unwrap Caramels and melt in saucepan with
microwave-safe bowl, combine caramels, heavy cream, cinnamon and 1
spresso and 1/2 the caramels. Heat, stirring, over medium-low
For the caramel sauce, bring caramels and cream to a boil,
hites at medium speed until soft peaks form. Gradually mix in
ooled cakes, top with remaining caramels and serve.
Preheat the oven to 400*F. Halve and core the pears and place, cut sides face up in a shallow ovenproof dish. Brush with the butter and sprinkle with the sugar. Pour the juice into the dish and bake in the oven for 20-30 minutes until the pears are tender.
Put the caramels in a small saucepan with the cream and heat gently until smooth and creamy.
Transfer the pears to serving plates and spoon over the caramel sauce. Add a scoop of ice-cream to each serving and drizzle with nut brittle.
then stir in the chopped caramels. Sprinkle the crumble with 1
ach apple.
Combine the caramels and water in a large
nd set aside.
Unwrap caramels. Place caramels, milk, and salt in
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For the smaller recipe, roll dough into a rectangle
Melt caramels in cream over low heat; cool abut 5 to 10 minutes.
Place nuts on wax paper in groups of three.
Spoon caramel mixture over nuts, leaving tips showing.
Let stand until set (about 1/2 hour).
Meanwhile, melt chocolate over low heat; cool to lukewarm.
Spread cooked chocolate over caramel.
(Can be placed in refrigerator to harden.)
Yield:
Approximately 24.
egrees F for very soft caramels, 245 for soft-but-chewy, 250 for
Combine sugar, syrup, butter and 1/2 cup cream.
Bring to boil stirring constantly, then add 1/2 cup cream and cook slowly to 240\u00b0 for very soft caramels and 255\u00b0 for hard caramels.
Remove from heat and add nuts if desired and vanilla.
Pour into buttered 8 x 8 x 2-inch pan.
Score into squares when nearly cooled.
Cut when cold.
Wrap each caramel in waxed paper.
Keep in airtight container.
arshmallows, chocolates, butterscotch chips and caramels.
Spread batter in prepared
In saucepan, cook caramels and 1/3 cup evaporated
Melt caramels with water over low heat, stirring until smooth. Pour over popped corn.
Toss until well coated.
With hands slightly moistened with cold water, form into balls.
Makes 6 balls.
mall heavy saucepan, combine the caramels and cream; stir over low