Chocolate Caramel Pastries Recipes
CHOCOLATE CARAMELS
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE CARAMEL PASTRIES
Make and share this Chocolate Caramel Pastries recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Breakfast
Time 30m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- Thaw the puff pastry sheets according to package directions. Roll out slightly. Cut each sheet into 16 squares.
- Place a rolo candy in the center of each square. Fold up opposite corners and pinch seems. (Try to seal them as best you can or the caramel runs out as they bake.).
- Place on baking sheets lined with parchment paper. Brush each pastry with the beaten egg white and sprinkle with raw sugar.
- Bake at 375°F for 15 minutes.
- I'm sure mini peanut butter cups would be delicious too!
Nutrition Facts : Calories 85.1, Fat 5.8, SaturatedFat 1.5, Sodium 39.9, Carbohydrate 6.9, Fiber 0.2, Sugar 0.1, Protein 1.2
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