CHEWY CARAMEL
Rich, chewy caramel to individually wrap or use in candy making.
Provided by HARSHMA
Categories Desserts Candy Recipes
Time 40m
Yield 32
Number Of Ingredients 6
Steps:
- In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
- Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 28.5 g, Cholesterol 19.4 mg, Fat 6.8 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 66.8 mg, Sugar 23.2 g
CHEWY CARAMEL APPLE COOKIES
We took everyone's favorite fall snack and transformed it into a chewy cookie that tastes just like biting into a caramel apple. Whether they're the sweet ending to a savory meal or simply a midday treat, there's no better way to indulge than with these easy cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
- In medium bowl, mix flour, baking soda and salt with whisk; stir in oats. In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy. On low speed, beat in flour mixture until blended. Stir in apples.
- Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
- In 1-quart saucepan, cook caramels and water over low heat 7 minutes, stirring until smooth. Drizzle warm glaze over cookies. Let stand 15 minutes or until set. Store tightly covered up to 5 days.
Nutrition Facts : Calories 115, Carbohydrate 18 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 60 mg
CHEWY SALTED CARAMEL AND HAZELNUT GANACHE BON BONS
Provided by Food Network
Categories dessert
Time 2h
Yield 25 large or 40 small bon bons
Number Of Ingredients 12
Steps:
- In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
- Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
- Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate.
- To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets.
- In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.
CHEWY CARAMEL POPCORN AND PRETZEL BARS
This salty-sweet treat is one that both kids and adults alike will love. Plain popcorn and coarsely chopped salted pretzels are mixed together with a rich caramel and marshmallow sauce. It's an ooey-gooey, absoultely irresistible bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, toss together popcorn and pretzels. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and 1/2 cup water to a boil over medium-high. Boil, undisturbed, until mixture is amber in color, 8 to 12 minutes. Remove pan from heat and slowly pour in cream (mixture will sputter). Immediately add marshmallows; stir until melted.
- Pour caramel mixture over popcorn and pretzels and quickly stir with a rubber spatula to coat. Transfer mixture to dish and use a piece of plastic wrap coated with cooking spray to press evenly into dish. Sprinkle with coarse salt if desired. Let cool completely before cutting into 12 bars.
Nutrition Facts : Calories 297 g, Fat 5 g, Fiber 1 g, Protein 3 g
CHEWY CARAMEL-COATED POPCORN
When I was a kid, my mom made this recipe often. I've adapted it to make it more chewy and gooey than her crunchy, nut-loaded version. I get requests to make this for every event that I host, and have never had a single leftover! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Snacks
Time 25m
Yield about 6 quarts.
Number Of Ingredients 5
Steps:
- Line two 15x10x1-in. pans with parchment. In a large heavy saucepan, melt butter over medium-high heat. Add brown sugar and syrup, stirring to dissolve brown sugar. Bring to a full rolling boil. Boil and stir 1 minute. Remove from heat and quickly stir in vanilla., Pour caramel mixture over popcorn; stir lightly to coat. Using a rubber spatula, press popcorn into prepared pans. Cool. Pull apart into pieces. Store in airtight containers.
Nutrition Facts : Calories 303 calories, Fat 16g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 216mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 1g fiber), Protein 1g protein.
CHEWY CARAMEL BARS
From Harbor Beach, Michigan, Debra Davidson-Cregeur shares one of her favorite recipes. She writes, "There are always requests for this recipe wherever it goes!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat the cake mix, milk and butter until blended (batter will be thick). Stir in nuts. Press half of mixture into a 13x9-in. baking pan coated with cooking spray. Bake 10-12 minutes or until set. , Place candies, cut side down, over crust. Drop remaining batter by tablespoonfuls over the top. Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 173 calories, Fat 8g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY CARAMEL PECAN BARS
Steps:
- Preheat oven to 350°F and butter and flour a 13- by 9- by 2-inch baking pan, knocking out excess.
- Beat together butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in 1 tablespoon vanilla and eggs. Sift in flour with salt and baking powder and beat until just blended.
- Spoon batter into pan, spreading it evenly, and bake in middle of oven until it pulls away slightly from sides of pan and a toothpick inserted in center comes out with crumbs adhering, 20 to 30 minutes. Cool base completely in pan on a rack.
- Bring granulated sugar, corn syrup, a pinch of salt, and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring constantly until sugar is dissolved. Continue to boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and remaining 1/2 tablespoon vanilla (mixture will bubble up and steam). Return pan to moderate heat and cook, stirring until smooth. Stir in pecans and immediately pour mixture over base, tilting baking pan and spreading evenly.
- Cool mixture completely in pan on rack and cut into bars.
CARAMEL CHEWY OATMEAL COOKIES
Oatmeal cookies topped with caramel.
Provided by Christina Caston
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Combine shortening, brown sugar, egg, milk, and vanilla in large bowl. Beat at medium speed until creamy.
- Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture until just blended. Stir in nuts.
- Drop by rounded tablespoon onto baking sheet two inches apart and place caramel in center-do not press down. Bake ten to twelve minutes or until light brown around edges and caramel is completely melted.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 46.6 g, Cholesterol 12.1 mg, Fat 18.2 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 3.6 g, Sodium 160.2 mg, Sugar 28.7 g
CHEWY CARAMEL PECAN DIAMONDS
Make and share this Chewy Caramel Pecan Diamonds recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 32 cookie diamonds
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Line a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides; butter foil.
- In a food processor, blend the flour confectioner's sugar, cornstarch and salt for a couple of seconds.
- Add in 3/4 cup COld butter (cut into chunks); process until mixture begins to clump together.
- Press the dough evenly onto the bottom of the foil-lined baking pan.
- Bake until light and golden, about 25 minutes (don't overbake).
- Remove from oven; let stand while preparing the topping.
- Reduce the oven temperature to 325 degrees.
- FOR TOPPING: stir the brown sugar, corn syrup, and 1/4 cup butter in a heavy-bottomed saucepan over medium-high heat, until the sugar dissolves, and the mixture boils; boil for 1 minute.
- Add in the pecans and the whipping cream; boil until the mixture thickens slightly (about 3 minutes).
- Stir in vanilla.
- Pour over the warm baked crust.
- Bake for 20 minutes, or until the topping is darker, and bubbles thickly.
- Transfer pan to a wire rack; cool completely in the pan (topping will harden).
- In a double boiler, melt the caramels with 2-3 tsp whipping cream.
- Drizzle over the top of the cooked nut topping; cool.
- Lift foil out of the pan onto a cutting board.
- Using a heavy, sharp knife, cut the crust with nut topping into 1-1/2 x 1-inch diamonds.
- These keep for up to 1 week.
CHEWY CARAMEL PECAN DIAMONDS
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F. Line 9x13x2-inch baking pan with foil, leaving 1-inch overhang on all sides. Butter foil. Blend flour, confectioners' sugar, cornstarch, and salt in food processor. Add ¾ cup chilled unsalted butter, cut into chunks, and process until mixture begins to clump together. Press dough evenly onto bottom of foil-lined pan. Bake crust until set and light golden, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven temperature to 325 F. For topping, stir brown sugar, corn syrup, and ¼ cup butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils. Boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Stir in vanilla. Pour hot topping over warm crust. Bake until topping is darker and bubbles thickly, about 20 minutes. Transfer pan to rack. Cool completely in pan. Topping will harden. Melt caramels in double boiler with milk. Drizzle over top of cookies and cool. Lift foil out of pan onto cutting board. Using a heavy, sharp knife, cut crust with nut topping into 1 ½ x1-inch diamonds. Can be made a week ahead.
CHEWY CARAMEL MYSTERY COOKIES
Take a peek inside your cauldron and see what candy is leftover from Halloween. Chop it up and mix it in these decadent and delightful cookies, which extend the holiday by a few extra days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and middle thirds. In a large bowl, whisk together flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, about 3 minutes. Beat in eggs, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions until combined. Beat in vanilla. Fold in caramels and candy bars.
- Using a 1/3-cup spring-loaded scoop, drop dough, 2 inches apart, on parchment-lined baking sheets. Bake 8 minutes. Remove from oven; immediately press candies onto cookies, then rotate sheets and bake until golden around edges and set in centers, about 8 minutes. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 364 g, Fat 16 g, Fiber 1 g, Protein 5 g, SaturatedFat 10 g
EASY CHEWY CARAMEL CAKE MIX BROWNIES
I found this simple recipe on the back of a chocolate chip package, and they are fantastic! I mixed butterscotch, bourdeaux syrup and caramel sauce for mine, however, one of the three would work as well. **NOTE: Be sure the caramel or butterscotch you use is the thickest one you can find. If you use a thin one, it will cause problems when setting.
Provided by ChipotleChick
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350.
- Grease a 9x13" pan.
- Beat cake mix, 1/3 cup evaporated milk and melted butter rapidly for 1 minute.
- Press half of the mixture into the bottom of the pan.
- Bake for 15 minutes or until set.
- In medium bowl, mix caramel (butterscotch or bordeaux syrup), flour, and remaining evaporated milk.
- Pour evenly over brownies.
- Sprinkle 1 cup chocolate chips over them, then sprinkle remaining clumps of cake mix on top, and finish with remaining chocolate chips.
- Bake again for 30 minutes.
- Will look a little undercooked, but will set as it cools.
- Cool on a wire rack, and cut into squares.
MOIST & CHEWY CARAMEL APPLE CAKE
An ideal company or family dessert. No need for frosting. Nuts and coconut on top are covered with a caramel topping that soaks into the cake. MMMmmm! I found this recipe in Homemaker's magazine. Freezes excellently.
Provided by Boyz 5
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, sugar, salt, baking soda and baking powder in large bowl.
- Combine 1/2 cup of the evaporated milk, water, eggs and apples in medium bowl.
- Stir into dry ingredients.
- Mix well.
- Spread batter into greased 13 by 9 inch pan.
- Sprinkle brown sugar then coconut and nuts over top.
- Bake at 350 degrees for 40 to 45 minutes, or until done.
- Cover loosely with aluminum foil if topping is becoming too brown.
- Meanwhile, combine remaining 3/4 cup evaporated milk and caramels in small saucepan.
- Cook and stir over low heat until mixture is smoothly combined.
- Pour evenly over hot cake.
- Cool completely before serving.
Nutrition Facts : Calories 432.6, Fat 9.4, SaturatedFat 4.1, Cholesterol 44, Sodium 698, Carbohydrate 82.1, Fiber 2, Sugar 55.4, Protein 7.5
CHEWY CARAMEL BARS
Another recipe I got from The Taste of Homes Simple and Delicious magazine that I wanna make with the kids.
Provided by bamamom3
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cake mix, milk, nuts and butter. Spread half into a greased 13 x 9 inche baking pan. Bake at 350 degrees for 13-15 minutes or until set.
- Place candies, cut side down, over crust, top with remaining cake mixture.
- Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.
CHEWY SALTED CARAMEL CHOCOLATE CHIP COOKIES
I love salted caramel and dark chocolate! I experimented with variations on chocolate chip cookie recipes until I got the desired end result. A big hit with family and friends!
Provided by Ruth Sundby @rsundby
Categories Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Sift flour, cocoa, baking soda, and salt together. Set aside.
- Beat butter, sugar, brown sugar until smooth. Add egg, egg yolk, and vanilla and beat until mixed well. With spatula, fold in flour mixture. Add chocolate morsels and nuts if using.
- Form dough into scant 1/4 cup balls and imbed 4 pieces of caramel into each ball. Place on greased cookie sheets well spaced. Bake 17 to 20 minutes turning pan once for even baking.
CHEWY IRRESISTIBLE CARAMEL POPCORN
This popcorn is so good. We have it for football games, when people come over and any other time we feel like having it, and its very simple.
Provided by littlebaker
Categories Lunch/Snacks
Time 10m
Yield 6-12 serving(s)
Number Of Ingredients 6
Steps:
- Pop the popcorn kernels and put into a greased large bowl.
- Melt butter on medium heat in a medium size saucepan.
- Turn heat down to low, and add brown sugar, stir until blended together well.
- Making sure that the sugar does not burn turn the heat back up to medium, and add corn syrup. All the while stirring and making sure there is no sticking.
- Add the salt and baking soda. This will make the sugar double in size be careful not to let it go over the sides of the pot.
- Immediately pour onto popcorn.
- Stir until the caramel has covered popcorn completely.
- Transfer onto a cookie sheet with wax paper, and let cool.
Nutrition Facts : Calories 279.8, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 377.1, Carbohydrate 55.6, Sugar 42.4, Protein 0.1
CHEWY CARAMEL COCONUT BARS
This simple recipe for Chewy Caramel Coconut Bars, similar to homemade samoas, are a shortbread cookie bar topped with easy caramel, shredded coconut and a drizzle of chocolate. Only 7 ingredients!
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- HowToSection FOR THE EASY SHORTBREAD BASE Array
- HowToSection FOR THE CARAMEL COCONUT Array
CHEWY CARAMEL TURTLE BARK
Make and share this Chewy Caramel Turtle Bark recipe from Food.com.
Provided by Cathleen Colbert
Categories Candy
Time 2m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Line a large baking sheet with parchment paper and spread the pecan halves across the paper in a single layer. Set the tray of pecans near the stove. Combine the butter, sugar, honey, milk and salt in a heavy bottomed saucepan or deep skillet over medium heat. When the mixture has melted together and is smooth, increase the heat to medium high and continue stirring constantly with a heat proof spatula or wooden spoon. The mixture should come to a rolling boil. Let it cook until the temperature reaches 230-235 degrees, this took less than 5 minutes on my stove. Remove from the heat and stir in the vanilla.
- Pour the caramel mixture over the pecans in an even layer. Use a spatula to spread it across if needed. Chill in the refrigerator for 30 minutes or so, until the caramel is cool. Melt the chocolate and the oil in a small mixing bowl in the microwave. 50% power for 2 - 2 1/2 minutes, stopping to stir after the first minute and then every 30 seconds as needed. When most of the chocolate has melted and you are able to stir it, remove from the microwave and stir until smooth, it will continue melting as it rests.
- Pour the chocolate over the top of the caramel and pecans and spread across the caramel with a spatula. Chill in the refrigerator an additional 30 minutes, until the chocolate is firm. Remove from the refrigerator and use the parchment paper to lift the bark onto a cutting board. Use a sharp knife to slice into pieces. Place in an airtight container and store in the refrigerator. Enjoy!
Nutrition Facts : Calories 5570.3, Fat 357.1, SaturatedFat 145, Cholesterol 311.5, Sodium 1455.3, Carbohydrate 636.1, Fiber 39, Sugar 582.3, Protein 49.5
CHEWY CARAMEL BROWNIE PIE
This brownie pie is exceedingly rich, chewy, gooey and irresistible when topped with a scoop of ice cream. Another great dessert for a Special Occasion. Land-o-Lakes Cookbook.
Provided by daisygrl64
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- heat oven to 350*F.
- in 2 qt saucepan combine butter and unsweetened chocolate. cook over medium heat, stirring occasionally until melted.
- stir in remaining brownie ingredients.
- spread batter into greased 9" pie pan. bake for 20 to 25 minutes or until brownie is firm to the touch.
- meanwhile, in 1 qt saucepan cook caramels and whipping cream over medium heat, stirring occasionally until caramels are melted.
- remove brownie from oven, spread melted caramel mixture over entire baked brownie.
- sprinkle with pecans and chocolate chips.
- return to oven, bake for 3 to 5 minutes or until caramel mixture is bubbly.
- let stand 30 to 45 minutes, cut into wedges, serve warn with ice cream.
Nutrition Facts : Calories 480.1, Fat 25.6, SaturatedFat 12.2, Cholesterol 86.2, Sodium 340.7, Carbohydrate 62.5, Fiber 2.5, Sugar 47, Protein 6
CHEWY CARAMEL BROWNIE PIE
This is a rich, wonderfully gooey chocolate dessert that's tailor-made for your next bake sale, game night or family dinner. Perfectly sweet and satisfying!
Provided by vicky hunt
Categories Chocolate
Time 50m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350 in 2 quart saucepan combine butter and unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted.
- 2. Stir in remaining brownie ingredients. Spread batter into greased 9" pie pan. Bake for 20 to 25 minutes or until brownie is firm to the touch.
- 3. Meanwhile, in 1 qt. saucepan cook caramels and whipping cream over medium low heat, stirring occasionally, until caramels are melted.
- 4. Remove brownie from oven; spread melted caramel mixture over entire baked brownie.
- 5. Sprinkle with pecans and chocolate chips. Return to oven. Bake for 3 to 5 minutes or until caramel mixture is bubbly.
- 6. Let stand 30 to 45 minutes, cut into wedges. Serve warm with ice cream.
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