Gourmet Great-Grandma was a professional candymaker and makes the most fabulous fondant! She also has a recipe for a quick, no-cook center that happens to be my hubby's personal favorite. I make it quite often so I don't have to do all the work of turning fondant. Grandma, if you're reading this, we love you and have loved learning some of your chocolate skills--please don't cringe at my sloppy dipping!:) 
So, if you really want to "wow" someone this year, whip up some homemade chocolates! These two 'shortcut' recipes will have them made in a snap.
Almond Dreams-Gourmet Dad's all-time favorite!
Ingredients:
1 can sweetened condensed milk
1 c. softened butter
4 1/3 c. powdered sugar
chopped roasted almonds as desired (at least 1 cup)
Directions:
Warm condensed milk can in hot water for a few minutes. Mix all ingredients, freeze in greased 9 x 13 pan. cut into small squares and dip in chocolate while frozen. (they become very soft and gooey when thawed). Make sure the entire square is covered in chocolate or it will ooze out. It sounds so easy but they are soooooo good!
Now, just in case you want Gourmet Great-Grandma's caramel recipe here it is. I made about 20 batches of these for my wedding!
BJ Caramels
Ingredients:
2 C sugar
1 1/3 C corn syrup
1/4 tsp salt
2 C. cream
So, if you really want to "wow" someone this year, whip up some homemade chocolates! These two 'shortcut' recipes will have them made in a snap.
Almond Dreams-Gourmet Dad's all-time favorite!Ingredients:
1 can sweetened condensed milk
1 c. softened butter
4 1/3 c. powdered sugar
chopped roasted almonds as desired (at least 1 cup)
Directions:
Warm condensed milk can in hot water for a few minutes. Mix all ingredients, freeze in greased 9 x 13 pan. cut into small squares and dip in chocolate while frozen. (they become very soft and gooey when thawed). Make sure the entire square is covered in chocolate or it will ooze out. It sounds so easy but they are soooooo good!
Tip: a reader mentioned how hard they were to dip because they thawed quickly. What I do is cut off one row of the filling, put the rest back in the freezer, cut that row into squares, and dip them. So, I'm only working with 10-12 pieces at a time and the rest can stay in the freezer. Hope that helps!
Microwave Caramels adapted from Bakespace
Ingredients:
1/2 cup butter
1/2 cup Light Karo Syrup (not dark-doesn't set right)
1/2 cup light brown sugar
1/2 cup white sugar
1/2 cup SWEETENED CONDENSED milk
1 t. vanilla
Sea Salt (I used a pink sea salt)
Chili Flakes
Toffee Bits
Buttered 8x8 baking dish
Directions:
Melt butter in large microwave bowl. Stir in Karo syrup, both sugars and sweetened condensed milk. Mix until dissolved. Microwave on high 3-1/2 minutes. Stir down and scrape sides of bowl. Microwave on high 3 1/2 minutes. You may have to adjust your cooking times by 15-30 seconds since all microwaves cook differently. Stir in vanilla. Pour into buttered dish and refrigerate until set. When set, remove from fridge and cut into squares.
Microwave Caramels adapted from Bakespace
Ingredients:
1/2 cup butter
1/2 cup Light Karo Syrup (not dark-doesn't set right)
1/2 cup light brown sugar
1/2 cup white sugar
1/2 cup SWEETENED CONDENSED milk
1 t. vanilla
Sea Salt (I used a pink sea salt)
Chili Flakes
Toffee Bits
Buttered 8x8 baking dish
Directions:
Melt butter in large microwave bowl. Stir in Karo syrup, both sugars and sweetened condensed milk. Mix until dissolved. Microwave on high 3-1/2 minutes. Stir down and scrape sides of bowl. Microwave on high 3 1/2 minutes. You may have to adjust your cooking times by 15-30 seconds since all microwaves cook differently. Stir in vanilla. Pour into buttered dish and refrigerate until set. When set, remove from fridge and cut into squares.
Dip in melted chocolate and set on wax paper. Add a few chili flakes, sea salt, or toffee bits to the top (if desired). Let set completely.
NOTES: Jessica had a great question about what kind of chocolate to use for dipping, see comments for more info. I personally use Guittard Signature chocolate, you can use most anything. Avoid chocolate chips since they do not harden well after melting.
Now, just in case you want Gourmet Great-Grandma's caramel recipe here it is. I made about 20 batches of these for my wedding!
BJ Caramels
Ingredients:
2 C sugar
1 1/3 C corn syrup
1/4 tsp salt
2 C. cream
1/2 C. milk
Directions:
Add cream and milk together. Add 1 c. of cream mixture to sugar and corn syrup and bring to boil. Simmer on medium low for 25 min. Add half of remaining cream mixture and simmer on medium low for 25 min. Add remaining cream mixture and bring to 237degrees or soft ball. Pour into greased pan and cool. When adding cream turn heat up so mixture is always boiling.
Directions:
Add cream and milk together. Add 1 c. of cream mixture to sugar and corn syrup and bring to boil. Simmer on medium low for 25 min. Add half of remaining cream mixture and simmer on medium low for 25 min. Add remaining cream mixture and bring to 237degrees or soft ball. Pour into greased pan and cool. When adding cream turn heat up so mixture is always boiling.
15 comments:
I love these...look addictive. Wish I can have some now.
YUM! And how fun to have someone great to learn from!
yummy, yummy yummy
Since we couldn't chat for more than 2 minutes today I thought I'd take a peek at this blog. Glad I did. I want to make these for Paul!!
oh goodness these look so good and doable!
I'd like to try these but I was wondering what type of chocolate are you dipping them in, melted chocolate chips?
Hi Jessica,
DO NOT dip them in chocolate chips, they will not set up hard enough.
I use Guittard Signature chocolate or any other high grade chocolate, but you can use candy melts if you want (they don't taste as good but set up nice and hard and are easy to use for dipping). You can find them at most craft stores and in the craft section at Wal-Mart.
A happy medium that tasetes great is Ghiradelli chocolate--you can buy 4 oz. bars at Wal-Mart for under $2. Melt it with just a tiny bit (a couple drops) of vegetable oil added. Microwave at 30 second intervals, stirring after each interval. Or, use a double boiler to melt the chocolate. Hope that helps! Happy cooking!
i love the guittard apeels, they melt so much better and taste great, Cant wait to try the caramel those are always my most favorite. I get the chocolate here fyi- www.gygi.com
Great tip, the guittard apeels are tasty and easy to use!
made the chochs and they were so yummy! I have just mentioned you in my blog via the sunshine award. Hope you had a great weekend. Coryanne
Man those look good! I have to try your recipes!!
Hey! You won the pendant necklace on my Valentine Giveaway!
Send me an email with your address.
~Liz
I tried to make the Almond Dreams, but once I had them frozen and cut, they immediately started melting before I was able to dip them in chocolate. Oh my goodness - what an ooey gooey mess! They tasted great, but I never was able to get them made. I gave up! These are not easy to make, that's for sure!
I'd like to make some Microwave Caramels, but I just can't find any corn syrup.
What would be a good substitute?
ltlredbird27,
Yes, they're very sticky when they thaw and they thaw fast! What I do is cut off a row, put it on a cutting board, and return the rest to the freezer. Then, I cut that row into small squares and quickly dip them. So, I work with only 10-12 at a time and that seems to work well.
Anon.,
Hmmm...I don't know a good substitute for corn syrup.....that's a tough one!
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