Chocolate Caramel Bites
This chewy caramel requires a watchful eye and constant stirring.
Servings: 24 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 130 |
| pro | 1 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 15 mg |
| sodium | 16 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 2% |
| vit A | 5% |
| folate | 1% |
-
1 cup (250 mL) pecan halves
Pinch salt
2/3 cup (150 mL) sweetened condensed milk
1/2 cup (125 mL) packed dark brown sugar
1/2 cup (125 mL) unsalted butter
2 tbsp (25 mL) corn syrup
1/2 tsp (2 mL) vanilla
2 oz (60 g) bittersweet chocolate chopped
2 tbsp (25 mL) whipping cream
Preparation:
Grease 24 mini muffin or tart cups; set aside.
On rimmed baking sheet, sprinkle pecans with salt. Bake in centre of 350°F (180°C) oven until fragrant and golden, about 7 minutes. Let cool.
Remove 24 halves and set aside. Chop remaining pecans; divide evenly among tart cups.
In small saucepan, melt condensed milk, sugar, butter and corn syrup over medium heat, stirring. Simmer over medium-low heat, stirring constantly, for 25 to 27 minutes or until thickened, deep caramel colour and candy thermometer registers 215 to 220°F (101 to 104°C). Remove from heat. Immediately stir in vanilla. Spoon 1 tbsp (15 mL) into each cup; tap pans to spread evenly. Let cool on rack.
Meanwhile, in bowl over saucepan of hot (not boiling water) melt chocolate with cream; remove from heat and stir until smooth.
Spoon scant 1/2 tsp (2 mL) chocolate mixture onto centre of each candy. Top with pecan half. Refrigerate until firm, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
On rimmed baking sheet, sprinkle pecans with salt. Bake in centre of 350°F (180°C) oven until fragrant and golden, about 7 minutes. Let cool.
Remove 24 halves and set aside. Chop remaining pecans; divide evenly among tart cups.
In small saucepan, melt condensed milk, sugar, butter and corn syrup over medium heat, stirring. Simmer over medium-low heat, stirring constantly, for 25 to 27 minutes or until thickened, deep caramel colour and candy thermometer registers 215 to 220°F (101 to 104°C). Remove from heat. Immediately stir in vanilla. Spoon 1 tbsp (15 mL) into each cup; tap pans to spread evenly. Let cool on rack.
Meanwhile, in bowl over saucepan of hot (not boiling water) melt chocolate with cream; remove from heat and stir until smooth.
Spoon scant 1/2 tsp (2 mL) chocolate mixture onto centre of each candy. Top with pecan half. Refrigerate until firm, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Source
Holiday Celebrations: 2007
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