229 milk chocolate caramel candy Recipes

white sugar, brown sugar, butter, vanilla extract, peanut butter, egg, all-purpose flour, baking soda, baking powder, salt, milk chocolate covered caramel and nougat candy

sugar, all-purpose flour, special dark cocoa or hershey s cocoa, baking powder, salt, vegetable oil, eggs, milk, vanilla extract, caramel candies, water, pecan pieces, sweetened whipped cream (optional)

butter or 1/2 cup margarine, baking cocoa, brown sugar, milk, sugar, vanilla extract, caramels , unwrapped, water, salted peanuts, semi-sweet chocolate chips, milk chocolate chips

butter, baking cocoa, brown sugar, milk, sugar, vanilla extract, caramels , unwrapped, water, salted peanuts, semisweet chocolate chips, milk chocolate chips

milk chocolate chips, butterscotch chips, creamy peanut butter, butter, sugar, evaporated milk, marshmallow creme, vanilla, salted peanuts, chopped, caramels, whipping cream

chocolate wafer crumbs (about 30 wafers, crushed), butter, melted, sugar, caramels, milk, chopped unsalted peanuts, cream cheese, softened, sugar, vanilla extract, eggs, whipping cream, milk chocolate chips, chopped unsalted peanuts

milk chocolate chips, divided, pecan halves (about 1-1/2 cups), caramels, heavy whipping cream

caramels, butter, cubed, water, pretzels, chunky peanut butter, milk chocolate , melting candy

sugar, unsweetened cocoa powder, water, chocolate-covered caramel candies, milk, cream (optional), chocolate-covered caramel candie (optional)

toasted pecans, heavy cream, granulated sugar, light corn syrup, vanilla extract, unsalted butter, in pieces, salt, black licorice strands , cut into 2-inch pieces, semisweet chocolate, chopped, milk chocolate, chopped, chocolate curls or jimmies, optional, line 2 baking sheets with waxed paper and lightly spray with, mound 30 small clusters of pecans , about 3 or 4 pecans each, spaced a, couple inches apart on the pan ., make caramel : warm the cream over low heat and keep warm while you, cook the sugar ., put the sugar and corn syrup and in a deep, heavy-bottomed large, saucepan ., cook over medium heat, stirring occasionally until the sugar, dissolves ., stop stirring , raise heat to medium-high, and simmer until the sugar, reaches the hard crack stage , or 305 degrees f on a candy, thermometer , about 7 minutes., whisk the butter and salt into the sugar mixture., gradually pour in the cream and vanilla taking care since the mixture, will bubble up ., reduce the heat to medium and continue to cook, stirring, occasionally , until the sugar reaches soft ball stage, 240 degrees f, on the thermometer , about 5 minutes more., immediately remove from the heat and cool for a minute., ladle a couple tbsp of warm caramel over some of the nut, clusters , to make the spider bodies., then press 6 pieces of licorice into the warm caramel to make the, legs ., repeat with the remaining caramel and licorice., helpful to have an extra hand here, since the caramel can set, quickly ., if caramel hardens, warm over very low heat . ), let spiders cool 15 minutes ., meanwhile , put the chocolates in a medium heatproof bowl., bring a saucepan filled with 1-inch or so of water to a very slow, simmer; set the bowl over , but not touching, the water., stir the chocolate occasionally until melted and smooth ., alternatively , put the chocolate in a medium microwave-safe bowl., melt at 50 percent power in the microwave until soft , about 1 minute., stir , and continue heat until completely melted, 2 to 3 minutes, spoon about 1 tbsp of melted chocolate on top of each spider ., sprinkle with jimmies or chocolate curls, if desired., let cool until firm .

puff pastry shells (vol-au-vent), pink almond dough, cream (chantilly ), chocolate-caramel cream : 9 caramel candies, big praline (milk chocolate and flaky praline), pastry cream : 25 cl (1 cup) milk, sugar, all-purpose flour, amaretto (or almond-flavored liquor)

caramel candies, milk, semi-sweet chocolate chips, shortening, lightly salted peanuts (or another nut, like pecans), pretzel , gently broken

eggs, lightly beaten, sugar, butter or margarine, melted, vanilla extract, all-purpose flour, baking powder, salt, cocoa, chocolate-coated caramel-peanut nougat bars, coarsely chopped, milk chocolate bars, finely chopped

all-purpose flour, quick cooking oats, brown sugar, baking soda, salt, butter cold, caramel candy, milk, chocolate chips

vanilla wafers, crushed, pecans, chopped, divided, butter, melted, caramel candies, milk, cream cheese, softened, sugar, sour cream, eggs, semi-sweet chocolate baking squares, divided

butter , plus, butter, sugar, flour, butter, brown sugar, corn syrup, eagle brand condensed milk, semisweet chocolate (or 3 squares), butter

icing, milk chocolate chips, butterscotch chips, creamy peanut butter, combine in a small saucepan ; stir over low heat until melted, spread onto the bottom of a lightly greased 13 x 9-inch pan ., refrigerate until set., butter or margarine, granulated sugar, evaporated milk, marshmallow creme, creamy peanut butter, vanilla extract, chopped salted peanuts, melt butter in a heavy saucepan over medium-high heat, stir in the marshmallow creme , peanut butter & vanilla extract. add peanuts., spread over first layer. refrigerate until set., caramel layer, caramels, whipping cream, combine caramels & cream in a saucepan, stir over low heat until melted & smooth. spread over the filling. refrigerate until set., icing, milk chocolate chips, butterscotch chips, creamy peanut butter, combine chips & peanut butter; stir over low heat until melted, pour over the caramel layer ., refrigerate for at least 1 hour., cut into 1-inch squares. store in the refrigerator. yields about 8 dozen .

refrigerated pie crust , softened as directed on box, caramels , unwrapped, milk, spanish peanuts, sweetened condensed milk, egg, beaten, peanut butter, chocolate-covered peanut butter cups, unwrapped, chopped, milk chocolate candies, melted, spanish peanut, coarse kosher salt