CARAMEL NOUGAT CANDY
With crunchy peanuts, gooey caramel and fluffy marshmallow creme, these sweet sensations taste just like one of my favorite candy bars. I usually make several batches of candy at a time to include on my Christmas dessert tray or to give as gifts.-Maddymoo, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, melt white chocolate; stir until smooth. Stir in marshmallow creme and peanut butter. Let stand 5 minutes or until cool enough to handle. Roll into 3/4-in. balls., In another microwave-safe bowl, melt caramels with water; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 105 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
CARAMEL NOUGAT CAKE II
Layer cake make with candy bars, frosted and drizzled with melted caramel. M-m-mmmm!
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
- Sift cake flour and combine with baking powder, and salt. Set mixture aside.
- With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
- Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 35.5 g, Cholesterol 2.1 mg, Fat 10.2 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 78.5 mg, Sugar 23 g
CARAMEL CAKE
Provided by Kim Severson
Categories dessert
Time 1h30m
Yield One layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
- Sift flour, then sift again with baking powder and salt. In a mixer, cream together butter and sugar until fluffy, about three minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
- With the mixer on low, alternately add flour and milk, then increase speed to medium. Beat until smooth, about four or five minutes, scraping down sides of bowl.
- Fill each pan about three-quarters full with batter. Bake 20 to 25 minutes or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm.
- When layers go into oven, start to make icing. Put a half-cup sugar in a large cast-iron pan and set over medium-high heat, stirring until sugar melts and begins to turn dark brown. Be careful not to let it burn. Remove pan from heat.
- Add butter, cream, remaining sugar and salt. Over medium-high heat, bring to a boil and cook for three minutes, stirring, until it reaches about 240 degrees on a candy thermometer.
- Remove from heat and add vanilla and baking soda. Using an electric hand mixer, beat until the icing is spreadable and fluffy. Frost tops of each layer immediately, stack and then frost sides of cake.
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