Caramallows
Alice’s chewy Honey-Vanilla Caramels are
best for these treats, but for a shortcut
version, start with purchased caramels.
Cut a marshmallow half to fit the caramel
and press together, sticky side down. Dip
in chocolate as directed, below.
PREP 1 hL
STANDI 2 hrS.
c h i l l :
30 min.
1
recipe Honey-Vanilla Caramels,
page 215
28
to 32 regular-size purchased
marshmallows
V /i
lbs. semisweetj bittersw eet, or milk
chocolate, chopped*
1. Prepare Honey-Vanilla Caramels
as directed; let cool
10
minutest
Meanwhile, using an oiled knife, cut each
marshmallow in half crosswise. Arrange
marshmallows very tightly together,
cut side down, on top of warm caramel
(caramel should be warm enough to
soften marshmallows). Let set 2 to
3 hours, until caramel is cool and firm.
2. Lift liner to remove caramel to
cutting board. Using a long, oiled knife,
cut between marshmallows, through
caramel, to make square pieces. As you
work, transfer pieces to a tray lined with
waxed paper, leaving space between each
to prevent sticking. Place in refrigerator
for 30 minutes or until firm.
3* Place large cooling rack over sheet of
waxed paper, Melt chocolate (sec below),
4, Dip one caramel, marshmallow side
down, into chocolate. Use dipping fork or
table fork to push candy beneath surface
of chocolate, and turn marshmallow side
up. Slip fork under caramel to lift out of
chocolate, marshmallow side up. Tap fork
on edge of bowl several times and wipe
bottom of fork against side of bowl to
remove excess chocolate. Slide candy off
fork onto prepared rack; repeat.
Si Set tray in cool place until chocolate is
set. Store at cool room temperature, in an
airtight container,
up
to 1 month. Makes
48 to 60 candies.
*Do not use chocolate chips.
Melting Chocolate Place 1 lb. of the
chopped chocolate in a microwave-safe
bowk Microwave on 30% power for 1
%
to
2
minutes or until chocolate has started
to melt (110°F). Add remaining chopped
chocolate; stir until melted and smooth.
(Temperature of chocolate will drop to
about 85°F), Reheat as needed for
10 seconds on 30% power (about 90°F).
e a c h
se r v in g
170 cal,
9
g fat
,
16
mg chol
,
21 mg sodium, 23gcarbo, 1 g fiber, 1 gpro
*
Caramel-Peanut Butter
Swirl Cheesecake
prep
40
min.
lake
45
min*
c o o l
1
hr.
c h il l
5
hrs.
o v e n
350
/
325
*F
c
r
u
s
t
:
lVa cups graham cracker crumbs
Vi
cup sugar
Vt
tsp. cinnamon
6
Tbsp. butter, melted
f
i l
l
i n
g
:
3
8
-oz. pkgs. cream cheese, room
temperature
V
4
cup sugar
IV
3
tsp. pure vanilla extract
2
large eggs, room temperature
l/z
cup purchased or homemade
caramel sauce
Vi
cup natural peanut butter, stirred
1* Position rack in lower third of oven;
preheat to 350°F. Grease a 9-inch
springform pan.
2.
For crust, mix together crumbs, sugar,
and cinnamon; stir in butter. Press evenly
and firmly over bottom and half way up
sides of pan. Bake 10 to 12 minutes; coo)
on wire rack. Grease sides of pan again
above crust level to prevent filling from
sticking to pan.
3. Preheat oven to 325°R In mixing bowl,
with
an
electric
mixer, beat cream
cheese
30 seconds. Scrape
bowl
and beaters. Add
Sugar and vanilla. Beat until smooth and
creamy, 1
Vi
minutes. Beat in 1 egg just
until combined. Scrape bowl and beaters.
Beat in remaining egg. Pour into crust.
4. Stir together caramel sauce, peanut
butter, and a pinch of
salt,
(if stiff, heat
a few seconds in microwave to soften.)
Spoon pools of caramel mixture over
plain batter, making sure to leave some
plain baiter showing. Jiggle pan gently
to settle caramel mixture level with
plain batter. Marble the batters with a
small spoon by gently whirling in small,
loopy circles until intermingled but not
blended. Place pan on a baking sheet.
5
*
Bake 40 to 45 minutes, or until edges
arc puffed but center looks moist and
jiggles when pan is nudged. Remove from
oven. If batter is touching sides of pan,
above crust, slide a thin knife carefully
around edges to detach cake; do not
remove sides. Place pan on rack. Cover
pan and rack w ith large inverted bowl or
pot so cake cools slowly. Once cool, cover
and refrigerate 5 to 24 hours. Remove
sides of pan before serving.
e a c h
s e r v i n g
S10 cal
,
3
7
gfat?
136 mg chol
520 mg sodium, 36gcarbo, 1 gfiber, 9 gpro.
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