Divine Caramel Clusters Recipes

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.

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.

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.

Steps:

• 1. Utensils you will need! wooden spoon, measuring cups & spoons, dipping spoon, sauce pans, mixing bowls, parsement paper, cookie sheet. Place your liquid ingredients in your sauce pan along with your brown sugar on high heat, letting your liquid come to a boil for 5 minutes or until it has come to a hard candy like stage. Half way through the liquid stage you will began preparing the camels in another sauce pan, add your butter to the sauce pan & your carmels. continue to stir the carmels until they have all melted. In your mixing bowl, have your pecans ready for the next process, which will be adding the ingredients from your first sauce pan. Next you will need to fold in the ingredients untill the pecans our completely coverd. Allow your already ingreients to set for a few seconds and then add the melted carmels and again fold in the camels. You are now ready to make your carmel clusters.
• 2. Began by using a tablespoon and dipping your product up by sliver dollar size spoon fulls. At this point drop onto parsement paper and load into the frige for chilling for at list 3-5min. or until it is to your liking and serve. White Chocolate swirl optional....

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 -- .

Steps:

• Pour Caramel Bits into a microwave-safe bowl, with 2 teaspoons of water and microwave in 30 minute increments, stirring in between each heating. It took 1 ½ minutes to melt the caramels with only a few left unmelted. Stirring the warm, creamy caramel allowed the last chunks to completely melt and be incorporated.
• Pour the jar of peanuts into the caramel and stir to completely coat all peanuts.
• Drop by spoonful onto a buttered or greased sheet of wax paper, or a silicone baking mat. Allow the caramel clusters to cool and set up, about 10 minutes.
• While the clusters cool, prepare the dipping chocolate. In a microwave-safe bowl add the butter and chocolate. Breaking the chocolate into small pieces along the perforations to helps it melt more quickly.
• Again, 30 second increments in the microwave, stirring in between each, will help the chocolate melt quickly and prevent burning or scorching. After 1 ½ minutes, you may still have a few soft chunks of chocolate in the mixture, but stirring will allow them to melt and be combined with the melted chocolate dip.
• After the chocolate is melted, dip each cluster into the chocolate and turn it to be sure all sides are covered. Lift the cluster out of the chocolate on the tines of a fork. Gently tap the fork handle against the rim of the bowl, allowing excess chocolate to drip through the tines of the fork, back into the bowl.
• Place the clusters back onto the prepared surface and leave them to cool and harden 1 to 2 hours.