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Caramel

Salted Vanilla Caramels – A Cookbook Review

By Denise Pare-Watson

Redpath Sugar has helped Canadian bakers for over 160 years.  I am pleased to have the opportunity to review the new Redpath Canadian Bake Book. The book is a collection of favourite classic recipes originally brought to Canada from all corners of the world.  The cookbook has tested and perfected recipes. This book has already become a favourite in my kitchen. The Redpath Canadian Bake Book has over 200 recipes that include cakes, breads, desserts, special occasion recipes, many baking tips and secrets, and even a section on confection, which makes this pastry chef very happy.  One recipe in particular, Salted Vanilla Caramels, caught my eye.  These delicious and very addictive caramels can be made easily and quickly in only 6 minutes in your microwave oven.

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Salted Vanilla Caramels | urbnspice.com

 The cookbook has many interesting features:
  • The story of Redpath Sugar:  the beginning, the history, the commitment to environmentally conscious sugar manufacturing.
  • How Redpath crafts its sugar:  I learned about the series of steps it takes to clean, filter, boil to the final crystal and drying stages.
  • The Baker’s Kitchen:  a detailed section outlining what it takes to be prepared for baking day:  pantry stocking, refrigerator and freezer staples, must have equipment, and even how to test raising agents (yeast, baking powder, baking soda) for freshness.
Salted Vanilla Caramels are garnished with sea salt and cut into pieces | urbnspice.com

Salted Vanilla Caramels are garnished with sea salt and cut into pieces

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Original content here is published under these license terms: X 
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License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Confection, Cookbook Reviews, Desserts and Sweets Tagged With: Candies, Caramel, Confection, Cookbook Reviews

Chocolate and The Oscars – A Winning Combination!

By Denise Pare-Watson

And the Winner Is:…………..CHOCOLATE CARAMEL COOKIES

I am lucky enough to have many friends who love chocolate and caramel as much as I do.  We have been inundated with chocolate around the Urbnspice Kitchen for several weeks with the launch of two cookbooks.  With the Oscars being the focus on the entertainment of the evening, making some very special cookies seem to go hand in hand with the celebrations.

I am reminded of a quote by Forrest Gump, where he stated, “Life is like a box of chocolates – you never know what you’re gonna get!”

Chocolate Caramel Cookies | urbnspice.com

We don’t know what the outcome of the Oscars will be, but we can anticipate that it will be exciting, confirming and surprising.  To follow that theme, I want to share with you a very special surprise cookie from our latest book, “Chocolate Desserts Made Easy and Delicious – Cookies, Brownies and Squares”.  As far as we are concerned, these cookies are already winners around here.  What will you be surprised with while watching the Oscars?

Chocolate Caramel Cookies | urbnspice.com

Chocolate Caramel Cookies 

CHOCOLATE CARAMEL COOKIES

CHEF TALK: This is a cookie with a surprise inside!  The fudge-like exterior hides a decadent ooey-gooey melted caramel.  This is a great cookie to make with children.  Serve with slices of watermelon for a great summertime treat.  The cookies freeze very well.

Makes:  Approximately 80 tiny cookies or 40 larger cookies

INGREDIENTS:   

  • 4 oz. bittersweet (70%) chocolate, chopped (120 g)
  • 3/4 cup unsalted butter, at room temperature (180 g)
  • 1 cup granulated sugar (210 g)
  • 2 eggs, large
  • 1 tablespoon pure vanilla extract (15 ml)
  • 2 cups all-purpose flour (300 g)
  • 1/2 cup unsweetened cocoa powder (45 g)
  • 1 teaspoon baking powder (4 g)
  • 1/2 teaspoon baking soda (4 g)
  • 1/2 teaspoon salt (4 g)
  • 3 chocolate covered caramel bars (each 52 g), chilled     Or: 24 – 40 soft caramels

METHOD:

  1. Preheat the oven to 350oF (175oC) or 325oF, if using a convection oven.
  2. In a bowl, over a saucepan of barely simmering water (bain-marie), melt the chopped chocolate, stirring until fully melted.  Let cool.
  3. For the filling:  break the chocolate bar into equalized sections and chill until needed.
    If you are using soft caramels, remove the wrappers and cut them in half.  Set aside.
  4. With a mixer, using a paddle attachment, cream the butter and sugar until light and fluffy.
  5. Scrape the mixing bowl with a spatula, and add the eggs and pure vanilla extract.  Blend until smooth.
  6. In a separate bowl, combine the flour, unsweetened cocoa powder, baking powder, baking soda and salt.  Mix on low speed until well blended.
  7. Chill the dough for at least 30 minutes or until it is firm enough to shape.  When the dough has sufficiently chilled to handle, roll the dough into 1 inch balls (about 1 tablespoon).
  8. Flatten and place one piece of the chocolate bar (or one caramel) into the centre and seal the dough around the chocolate.  For tiny cookies (about 1 teaspoon), use one-half of a caramel. Re-roll the cookie in your hands, if necessary, into a nice, round ball.
  9. Place seam side down, onto a parchment paper-lined baking sheet. Do not flatten the cookie.
  10. Bake for 7 – 9 minutes, depending on the size you make the cookie.  Be careful not to over bake – it is better to bake until truffle-like.
Chocolate Caramel Cookies | urbnspice.com

Chocolate Caramel Cookies – A Truffle Cookie with a Caramel Interior 

CHOCOLATE CARAMEL COOKIES

NOTES:

  • CHEF TIP:  Removing the wrappers from soft caramels is much easier if you freeze them for 30 minutes.  Unwrap the caramels while they are frozen.
  • Variation:  Top the cookies with a chocolate ganache for presentation.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Bain Marie
  • Cocoa Powder
  • Creaming
  • Extracts
  • Ganache
  • Oven Temperature Accuracy
  • Parchment Paper
  • Scoops
    __________

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If you try my recipe for Chocolate Caramel Cookies, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

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Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Chocolate, Chocolate, Chocolate, Chocolate!, Cookies, Desserts and Sweets, Inspiration of Urbnspice Series, My Recipes, Urbnspice Classes Tagged With: Caramel, Chocolate, Cookies, Urbnspice Books

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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