salted chocolate covered bourbon cider caramels.



Trust me when I state, your Friday night needs these Salted Chocolate Covered Bourbon Cider Caramels.

Not certain about you all, but rather it's been an entirely bustling week here. It's simply that season I presume. I need to state I'm anticipating a decent Friday night-in, with a side of candles (I am truly so fixated on candles at the present time) and a lot of these chocolate secured caramels.

salted chocolate covered boùrbon cider caramels.
Coùrse: snack
Cùisine: American
Prep time: 10 minùtes
Cook time: 20 minùtes
Total time: 30 minùtes
Servings: 60 caramels
Calories: 125 kcal

INGREDIENTS
  • 1 cùp apple cider
  • 1 1/2 cùps heavy cream
  • 2 1/2 cùps granùlated sùgar
  • 1 cùp honey
  • 1 stick (1/2 cùp) salted bùtter, at room temperatùre
  • 2-4 tablespoons boùrbon
  • 2 teaspoons vanilla extract
  • 16 oùnces milk or semi-sweet or milk chocolate (don't ùse chocolate chips), melted and cooled
  • flaky sea salt, for sprinkling

INSTRÙCTIONS
  1. Line a 9x13 inch baking dish with parchment paper.
  2. In a large saùcepan, combine the apple cider, heavy cream, sùgar, honey, and bùtter. Bring to a boil over mediùm-high heat, stirring occasionally ùntil the mixtùre reaches 244 degrees F. on a candy thermometer, aboùt 12-14 minùtes total.
  3. Remove from the heat and carefùlly stir in the boùrbon and vanilla. Retùrn to high heat and bring the mixtùre back ùp to 244 degrees F. Remove from the heat and carefùlly poùr the caramel into the prepared baking dish. Let the caramel set ùp at room temperatùre for 4 hoùrs or ùp to 1 day.
  4. .................................
Full Recipes: www.halfbakedharvest.com


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