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Full Online Book HomeLearning KitchenCandy - Chocolate Coated Caramels (west Texas Millionaires)
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Candy - Chocolate Coated Caramels (west Texas Millionaires) Post by :prpz4954 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3431

Click below to download : Candy - Chocolate Coated Caramels (west Texas Millionaires) (Format : PDF)

Candy - Chocolate Coated Caramels (west Texas Millionaires)

2 cups sugar
1 cup light corn syrup
1 stick butter
1 can (13 ounce) evaporated milk
1 cup coarsely chopped pecans
1 pound or more semisweet candy dipping chocolate

Butter 3 baking sheets generously.

In heavy saucepan, cook sugar, corn syrup and butter together until candy thermometer registers 265 degrees.

Very slowly, pour in milk.

Cook and stir to 250 degrees.

This takes time, don't cook too fast.

Stir in pecans.

Drop from teaspoon onto greased sheets; cool.

Melt chocolate in top of double boiler over hot water.

Pick up each caramel center with toothpick and dip in chocolate.

Or dip with fingers.

Drop onto baking sheets to cool and set.

If chocolate doesn't set at room temperature, chill.

Makes about 5 dozen.

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60 maraschino cherries with stem 3 tablespoons butter or margarine, softened 3 tablespoons light corn syrup 1/4 teaspoon salt 2 cups sifted powdered sugar 1 1/2 pounds dipping chocolate or white chocolate (for coating candy) Drain cherries thoroughly. Place in paper towels. Combine butter, corn syrup and salt. Stir in sifted powdered sugar. Knead sugar mixture till smooth. (chill mixture if it's too soft.) Shape 1 teaspoon of the sugar mixture around each of the cherries. Place on waxed paper lined baking sheet; chill. In a small saucepan melt chocolate, stirring constantly. Do not add any liquid.. Holding cherries by stems,

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3 (1 oz.) squares semi-sweet chocolate 1/4 cup butter or margarine 2/3 cup confectioners sugar 2 Tbsp. unsweetened cocoa powder 1/2 cup pureed chestnuts (see note) 1/2 tsp. vanilla extract 1/2 cup finely chopped toasted almonds 28 to 30 whole toasted almonds (optional) In double boiler heat semi-sweet chocolate and butter over simmering water, stirring until chocolate is melted. Remove from heat; stir in confectioners sugar, cocoa, chestnut puree and vanilla. Transfer to bowl; freeze 30 minutes. Roll into 1 1/2 x 1-inch ovals. Place toasted almonds on sheet of wax paper; roll ovals in chopped almonds, pressing gently to coat.