Divine Caramel Clusters Recipes

CHOCOLATE PECAN CARAMEL CLUSTERS

Steps:

• For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
• Stir 1 1/3 cups chopped nuts into the warm caramel; cool until the mixture is thick enough to hold its shape. Drop spoonfuls onto an oiled parchment-lined baking sheet; let set. Top with melted chocolate and sprinkle with coarse sea salt.

PECAN CARAMEL CLUSTERS

Steps:

• In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on high for 3 to 3-1/2 minutes, stirring every 30 seconds. Stir in pecans. , Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set., In a microwave-safe bowl, combine candy coatings. Microwave, uncovered, on high for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Chill until firm.

CARAMEL DIVINITY DREAMS

Steps:

• In medium saucepan, combine sugar, corn syrup, 1/2 cup water and 1/4 tsp salt.
• cook to hard ball stage (260*) -- stirring only till sugar dissolves.meanwhile beat egg whites to stiff peaks --
• pour syrup gradually over egg whites, beating at high speed of electric mixer.
• add vanilla and continue beating till candy holds its shape.(be sure to pour syrup slowly).
• with buttered hands, shape candy into 3/4" balls.(no larger, this is a rich tasting candy).
• It is a little easier to drop from a tspoon and roll into balls when set a little.
• let stand on waxed paper, till dry and firm.
• drop balls, one at a time into dipping caramel --
• turn with tines of a fork, till thinly coated --
• lift out, place on waxed paper to cool --
• TO PREPARE DIPPING CARAMEL:.
• in large heavy saucepan, thoroughly blend 3/4 cup packed brown sugar, 1 1/3 cups sugar and 1 cup evaporated milk, and 1/8 tsp baking soda --
• cook and stir over medium heat till mixture comes to boiling and sugar dissolves --
• boil, stirring frequently, till candy reaches soft ball stage (230*) --
• remove from heat -- cool to 110* without stirring.
• beat till mixture is thick and creamy and loses its gloss --
• beat in 1/4 cup evaported milk.if caramel becomes too thick, stir in additional evaporated milk, a teaspoon at a time --
• better stir this constantly while cooking.it scorches easily -- .

PECAN CARMEL CLUSTERS

Steps:

• Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
• Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
• Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.