Mrs. d's chocolate caramels (marcel desaulniers) Recipe
Mrs. d's chocolate caramels (marcel desaulniers) Recipe
ALL RECIPES
Bread & Baked Goods
Desserts & Sweets
Fruits & Vegetables
Holiday Dishes
Main Dishes
Miscellaneous
Special Diets
Side Dishes
Snacks & Appetizers
Soups, Stews & Stuff
Barbeque
Condiments & Spices

RECIPE SEARCH
  

 WE RECOMMEND

Mrs. d's chocolate caramels (marcel desaulniers)

Home > Desserts & Sweets > Candy Recipes > Mrs. d's chocolate caramels (marcel desaulniers)
Most Popular Recipes
Crystal rock candy
Holiday caramals
Walnut creams
Frangos
Sunny apricot marbles
Chocolate-bourbon bites
Suckers
Nainaimo bars ii

Mrs. d's chocolate caramels (marcel desaulniers) Recipe
1 teaspoon unsalted butter, melted
 2 cups heavy cream
 1 cup granulated sugar
 1 cup light corn syrup
 6 ounces unsweetened chocolate, chopped into 1/4-inch pieces
 1 teaspoon pure vanilla extract
 2 cups toasted walnut pieces
 measuring cup, measuring spoons, small nonstick pan, cook's knife, cutting
 board, 10" by 15" baking sheet with sides, aluminum foil, pastry brush,
 3 quart sauce pan, whisk, rubber spatula, serrated slicer.
 Line a backing sheet with aluminum foil.  Lightly coat the foil with the
 melted butter and set aside.
 
 Heat the cream, sugar, corn syrup, and chopped chocolate in a 3 quart saucepan
 over medium heat.  When hot, stir to dissolve the sugar and chocolate.  Bring
 mixture to a boil (about 20 minutes), than adjust heat to low and simmer slowly
 for 40 minutes, stirring frequently, until quite thick.  Remove from the heat.
 Add the vanilla extract and stir to combine.  Add the chopped walnuts and stir
 with a rubber spatula to combine.   Pour the mixture onto the aluminum foil-
 lined baking sheet, using a rubber spatula to spread the mixture to the edges.
 Allow the mixture to stand at room temperature for 15 minutes, then
 refrigerate for 2 hours before cutting.
 
 Turn caramel out onto a cutting board.  Use a serrated slicer to make 9 cuts
 across the width of the sheet of caramel at 1 1/2 inch intervals.  Then make
 4 cuts across the length of the sheet at 2 inch intervals.   Individually wrap
 each caramel in plastic wrap or aluminum foil, and store in the refrigerator
 until ready to devour.

More Free Recipes
Peanut rocky road
Apricot-orange truffles
Gourmet coffee spoons
Bonnie's truffles
Chocolate drop candy
Honey-rum balls
Sort of butter toffee
English toffee ii
Chocolate peanut goodies
Caramel-fudge candy
Marzipan
Recipelu my first recipe from my new mastercookbook....
Creamy caramels
Chocolate toffee (scotland)
Mints
Walnut bourbon balls
Chocolate brittle
Candied bits
Mints (candy)
Diabetic cream cheese balls

KITCHEN, HOUSEWARES

WE RECOMMEND

OUR PARTNERS / TOP
Free recipe: Mrs. d's chocolate caramels (marcel desaulniers) (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
SITE MENU
REQUEST RECIPE
Add / Correct Recipe
Contact Us Page
© 2004 CulinaryBook.com Free Mrs. d's chocolate caramels (marcel desaulniers) Recipe, Quick, Easy