melissa-dallas
Well-known member
Caramel apples, sticky buns and turtles. What else?
Fun, fun, fun! Give me your ideas for using a Five POUND block of caramel
- Thread starter melissa-dallas
- Start date
Wonderful drizzled on ice cream. And lovely in caramel pecan brownies,
check out Traca's post at the link, or just drizzle on any brownies either before or after baking.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=250307
check out Traca's post at the link, or just drizzle on any brownies either before or after baking.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=250307
Brownies with a layer of caramel inside. I started making it for our work group and it ended up
being the only thing they wanted after that. At first I made the brownie mix from scratch, but found they like Duncan Hines Decadent Triple Chocolate Brownies just as well. My own caramel sauce.
Bake half the batch for 20 minutes. Add a thick layer of warmed caramel and dot with remaining brownie batter. Bake another 15 minutes. Edges should be a bit bubbly and turning the caramel thicker.
I'll bet they would keep in the freezer for the holidays. Sorry, but I have't tried that out.
https://jet.com/product/detail/df4577458f6f4e50a54dff38fa36d6a4?jcmp=pla:ggl:jd_cons_cwin_grocery_a3:grocery_cooking_baking_supplies_baking_mixes_a3:na
LA_786123560_41411199992_pla-292784128925_c:na:na:na:2PLA15&code=PLA15&pid=kenshoo_int&c=786123560&is_
being the only thing they wanted after that. At first I made the brownie mix from scratch, but found they like Duncan Hines Decadent Triple Chocolate Brownies just as well. My own caramel sauce.
Bake half the batch for 20 minutes. Add a thick layer of warmed caramel and dot with remaining brownie batter. Bake another 15 minutes. Edges should be a bit bubbly and turning the caramel thicker.
I'll bet they would keep in the freezer for the holidays. Sorry, but I have't tried that out.
https://jet.com/product/detail/df4577458f6f4e50a54dff38fa36d6a4?jcmp=pla:ggl:jd_cons_cwin_grocery_a3:grocery_cooking_baking_supplies_baking_mixes_a3:na
LA_786123560_41411199992_pla-292784128925_c:na:na:na:2PLA15&code=PLA15&pid=kenshoo_int&c=786123560&is_We do, we do. Caramel and chocolate...what's not to like. Although...have to say
I made the brownie recipe that Traca posted several times a week when I was working at the restaurant and got burned out on them. Haven't made them since. Guess you could say it was too much of a good thing, lol.
I made the brownie recipe that Traca posted several times a week when I was working at the restaurant and got burned out on them. Haven't made them since. Guess you could say it was too much of a good thing, lol.
melissa-dallas
Well-known member
Do you melt it & cook to a higher temp before tossing/baking?
melissa-dallas
Well-known member
Turtle brownies are in my future!
Haven't worked with the 5 lb. blocks
of caramel but many years ago I made caramel popcorn using the method at the link with a bag of ready made caramels and it worked fine. Ever since then I've only made caramel from scratch (including at the restaurant where we made big stockpots of it several times a week).
Do you know the source of your block of caramel? If so they may have recommendations for use and/or recipes. The caramel shouldn't be that much different from what comes in a bag but then you never know what ingredients/preservatives they used which might affect the outcome of how you're planning to use it.
Good luck and let us know how you make out. That's a whole lot of caramel. smileys/smile.gif
PS: Do a search on Poppycock here in the archives. I make it almost every Christmas, bag it in festive cellophane bags and give to friends and neighbors. You may be able to adapt and use your block of caramel in that recipe. That Poppycock is good schtuff.
http://www.kraftrecipes.com/recipes/easy-caramel-popcorn-63368.aspx
of caramel but many years ago I made caramel popcorn using the method at the link with a bag of ready made caramels and it worked fine. Ever since then I've only made caramel from scratch (including at the restaurant where we made big stockpots of it several times a week).
Do you know the source of your block of caramel? If so they may have recommendations for use and/or recipes. The caramel shouldn't be that much different from what comes in a bag but then you never know what ingredients/preservatives they used which might affect the outcome of how you're planning to use it.
Good luck and let us know how you make out. That's a whole lot of caramel. smileys/smile.gif
PS: Do a search on Poppycock here in the archives. I make it almost every Christmas, bag it in festive cellophane bags and give to friends and neighbors. You may be able to adapt and use your block of caramel in that recipe. That Poppycock is good schtuff.
http://www.kraftrecipes.com/recipes/easy-caramel-popcorn-63368.aspx
melissa-dallas
Well-known member
Thank you. The caramel is Peters (Nestle company)
richard-in-cincy
Well-known member
Cut into squares, dip in dark chocolate for Christmas bonbons.
I lop off 14-oz hunks to use in CHOCO-CARAMEL BARS--was originally given this REC by my cousin
where it was called Turtle Cake. It goes by many other names, and I'm pretty sure it was all the rage out on the original Gail's site.
CHOCO-CARAMEL BARS from BAR COOKIE BONANZA Cookbook
One 14-ounce bag caramels
2/3 cup evaporated milk, divided
One 18-1/2 ounce package Swiss chocolate cake mix (I use Duncan Hines, but when I cannot find the Swiss chocolate flavor, the German Chocolate flavor works just fine.)
3/4 cup butter, melted (3/4 cup was the amount in the original recipe, but as the cake box mixes have changed over the years, I now find that 1/2 cup butter, melted, is the proper amount to use.)
One 6-ounce package semisweet chocolate chips
1 cup chopped walnuts OR pecans
Combine caramels and 1/3 cup evaporated milk in top of a double boiler. Heat, stirring, until melted and smooth. Keep warm. Combine cake mix, melted butter, and remaining milk in mixing bowl. Beat with mixer on medium speed for 2 minutes. Spread 1/2 of batter in a greased 13-x9-x2-inch baking pan. Bake at 350 degrees F for 6 minutes. Remove from oven and cool 2 minutes. Spread caramel mixture carefully over baked layer. (It may not cover completely. Wigs) Sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining batter. Drop by spoonfuls over top. (I take small clumps of the batter and flatten between my hands and then lay on top. It will probably not completely cover, but that's okay.) Sprinkle with remaining 1/2 cup nuts. (I gently push the final 1/2 cup nuts into the batter a bit with my fingers.) Bake 16 to 18 minutes more. Cool; cut into bars. Makes 36 bars.
where it was called Turtle Cake. It goes by many other names, and I'm pretty sure it was all the rage out on the original Gail's site.
CHOCO-CARAMEL BARS from BAR COOKIE BONANZA Cookbook
One 14-ounce bag caramels
2/3 cup evaporated milk, divided
One 18-1/2 ounce package Swiss chocolate cake mix (I use Duncan Hines, but when I cannot find the Swiss chocolate flavor, the German Chocolate flavor works just fine.)
3/4 cup butter, melted (3/4 cup was the amount in the original recipe, but as the cake box mixes have changed over the years, I now find that 1/2 cup butter, melted, is the proper amount to use.)
One 6-ounce package semisweet chocolate chips
1 cup chopped walnuts OR pecans
Combine caramels and 1/3 cup evaporated milk in top of a double boiler. Heat, stirring, until melted and smooth. Keep warm. Combine cake mix, melted butter, and remaining milk in mixing bowl. Beat with mixer on medium speed for 2 minutes. Spread 1/2 of batter in a greased 13-x9-x2-inch baking pan. Bake at 350 degrees F for 6 minutes. Remove from oven and cool 2 minutes. Spread caramel mixture carefully over baked layer. (It may not cover completely. Wigs) Sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining batter. Drop by spoonfuls over top. (I take small clumps of the batter and flatten between my hands and then lay on top. It will probably not completely cover, but that's okay.) Sprinkle with remaining 1/2 cup nuts. (I gently push the final 1/2 cup nuts into the batter a bit with my fingers.) Bake 16 to 18 minutes more. Cool; cut into bars. Makes 36 bars.
I did a caramel apple bar for the kids this weekend. I melted caramel; put in a small crockpot
then had bowls of:
cut up apples (lots of varieties)
mini M&ms
Mini marshmellows
sprinkles
chopped twix
Chopped heath bars
chopped nuts
Had warm apple cider and some skewers! Fun night!
then had bowls of:
cut up apples (lots of varieties)
mini M&ms
Mini marshmellows
sprinkles
chopped twix
Chopped heath bars
chopped nuts
Had warm apple cider and some skewers! Fun night!
melissa-dallas
Well-known member
Thanks for all the yummy ideas all.
Well, maybe you could adapt this recipe for egg yolks cured in bourbon caramel.
I would find it to be absolutely mind boggling to be served this!! And I LOVE eggs.
http://www.cooksscience.com/recipes/9593-salted-bourbon-caramel-cured-egg-yolks-with-vanilla-ice-cream/
I would find it to be absolutely mind boggling to be served this!! And I LOVE eggs.
http://www.cooksscience.com/recipes/9593-salted-bourbon-caramel-cured-egg-yolks-with-vanilla-ice-cream/
heather_in_sf
Well-known member
Just saw a cute blog where a lady took green grapes, individually pierced with toothpicks
and dipped in caramel and finely chopped nuts, tiny caramel "apple" bites. Since I can't eat apples any more this sounded like great fun.
Don't forget Knock You Naked Brownies!
and dipped in caramel and finely chopped nuts, tiny caramel "apple" bites. Since I can't eat apples any more this sounded like great fun.
Don't forget Knock You Naked Brownies!