brown, rotating pan from front to back
about halfway through baking. Cool on
pan for 1 to 2 minutes. Using a metal
spatula, transfer to cooling rack. Cool
completely before
filling or storing. Store
unfilled cookies up to 5 days in airtight
container.
4* To assemble, carefully sandwich the
tender cookies with a generous dab of the
Shortcut Caramel Filling. In a microwave-
safe,
2
-cup glass measuring cup place
white chocolate. Microwave on 100%
power (high) for
1
to
IV
2
minutes or until
melted, stirring every SO seconds.
5. Dip ends of sandwiches into melted
chocolate as desired. Place on waxed
paper-lined baking sheet until set.
Shortcut C aram el Fining
In a small
saucepan combine 24 purchased caramels
and L
/i cup whipping cream; cook and stir
over low heat until just melted.
e a c h
s e r v in g
221 ca!> 13g fat, 25 mgekoi
81 ing sodium, 22 gcarbo,
1
gfiber, 3 gpm
Caramel
Quick-Fix
N oth in g b e a ts a ric h
h o m em ad e ca ra m e l sau ce.
But fo r so m eth in g qu ick ,
sto re -b o u g h t does th e tric k .
Salted Caramel Pears
Cook pear slices in a little butter
in a skillet until they start to
soften. Add a few spoonfuls of
caramel sauce and toss pears to
coat. Sprinkle with coarse salt
just before serving.
Caramel Trifle
Layer cubes of gingerbread or
pound cake with vanilla pudding
and caramel sauce.
Caramel-Banana Smoothie
Whirl together caramel sauce, a
banana, Greek yogurt, and a
little milk in a blender. Top with
a drizzle of caramel sauce and
roasted peanuts.
food | home cooking
Honey-Vanilla Caramels
These soft and chewy caramels are
wonderful as is. Or turn them into
decadent chocolate-coated Caramallows,
page 217
p r e p
30 min.
c o o k
35
min.
STAND
2
hr.
2
cups sugar
cup light-color corn syrup
V
4
cup honey
Vi
tsp. salt
2
cups whipping cream
3
Tbsp. unsalted butter, cut into
chunks
I
Tbsp. plus 1 tsp. pure vanilla
extract
1* Line bottom and sides of 8x8x2~inch
pan with parchment paper,
2
, Combine sugar, corn syrup, honey, and
salt in heavy 3-quart saucepan. Cook,
stirring, over medium heat, until
mixture begins to simmer around edges.
Using a wet pastry brush, lightly brush
the sugar from inside sides of saucepan.
Cover; continue to cook about 3 minutes.
(Meanwhile rinse spatula or spoon
before using again.) Uncover; brush sides
again. Attach candy thermometer to side
of saucepan (do not let it touch bottom).
Cook, uncovered, without stirring until
mixture reaches 308°F
(8
minutes).
Meanwhile, in small saucepan bring
cream to a simmer; keep hot until
needed,
3, As soon as mixture reaches 308°F,
remove from heat. Immediately stir
in butter. Using long-handled spatula
gradually stir hot cream into caramel.
(Be careful; mixture will foam up and
steam.) Return to heat. Adjust heat so
mixture boils but not too rapidly. Stir to
be sure it is well blended and smooth.
Continue to cook 22 to 30 minutes,
stirring occasionally, until temperature
reaches 255° F.
4, Remove saucepan from heat; stir in
vanilla. Immediately pour caramel into
prepared pan. If preparing Caramallows,
let set
10
minutes and proceed as
directed,
page2J7
Otherwise, let set 2
to 3 hours or until caramel is completely
cool and firm.
5, Lift pan liner to remove caramel to a
cutting board. Using a long, oiled knife,
cut into pieces. Wrap caramels in waxed
paper. Store up to 1 month in an airtight
container at room temperature. Makes 48
to 60 caramels.
e a c h s e r v i n g
87 cal, 4 gfut, 16 mg chol, 18
mg sodium
,
12 gcarbo, Og fiber, Ogpro.
A favorite
that gets
everyone
to the table
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