Saturday, 27 April 2013

Chocolate-Caramel Candy Bars Recipe

Chocolate-Caramel Candy Bars Recipe
Store-bought sweets cannot compare to amazing, soft nougat lead with a dense part of caramel and protected in candy. For smaller cafes, cut them in half before dropping.

Ingredients

    2 tsp plus 1/2 cup butter, split
    2 glasses sugar
    1/2 cup disappered milk
    1-1/4 glasses dairy product candy chips
    1 jar (7 ounces) marshmallow creme
    2 tsp vanilla flavor extract
    CARAMEL:
    2 glasses loaded brownish sugar
    1-1/4 glasses maize syrup
    1 cup butter, cubed
    1/4 tsp. salt
    1 can (14 ounces) sugaary compacted milk
    1-1/2 tsp vanilla flavor extract
    3 pounds dairy products candy sweets covering, coarsely choopped

Directions

    Line a 13-in. x 9-in. pan with aluminum foil and oil the aluminum foil with 2 tsp butter; set abaye.
    In a huge large pot over medium-high warm, liquefy staying butter. Mix in glucose and disappeared dairy products. Carry to a boil; prepare and stir 5 moments more time. Eliminate from the heat; cool for 5 moments. Mix in choc snacks until dissolved. Mix in marshmallow creme and vanilla flavor until sleek. Propagate into prepared pan; set aside.
    In another huge large pot, merge the brownish glucose, maize syrup, butter and salt; provide a steam over method warm, mixing regularly. Cook 4 moments more time without mixing.
    Eliminate from the heat; progressively stir in compacted dairy products. Return to the warm. Reduce warm to medium-low; prepare and stir until a sweets temperature gauge flows 244° (firm-ball stage). Eliminate from the heat; stir in vanilla flavor. Add over candy combination (do not clean saucepan). Chill until caramel is set, at least 2 hours.
    Using aluminum foil, raise sweets out of pan. Carefully remove off foil; cut into 3-1/4-in. x 1-in. cafes. In a microwave, liquefy sweets coating; stir until sleek. Dip cafes in coating; allow excess to drop off. Place on a wax paper-lined cooking sheet; refrigerate until set. Store in an air-tight package. Yield: 3 number of.

    Editor's Note: For variety, stir 2 glasses nuts into the marshmallow creme combination. We suggest that you analyze your sweets temperature gauge before each use by providing water to a boil; the temperature gauge should read 212°. Modify your formula temperature up or down based on your analyze.

Nutritional Facts 1 sweets bar is equal to 460 calorie consumption, 21 g fat (15 g soaked fat), 27 mg cholesterol, 110 mg salt, 70 g carbs, 1 g roughaege, 2 g proteines

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