Can you give me a very good Caremal desert recipe?!
thank you.
Answers: i need a very good recipe for caremal(desert).
thank you.
Oh i think you mean Caramel recipe. Google it and you will get a heap of results. Enjoy.
Do you mean caramel? And if so what exactly do you want done with it, it can be in anything from ice cream to cake to just a sauce to a candy.
Chocolate-Chunk Caramel Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup/8 oz/226g) unsalted butter
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
6 ounces fine-quality bittersweet chocolate, coarsely chopped
18 caramels such as Kraft Caramels, coarsely chopped (about 1 cup) or
2/3 cup English Toffee Bits (Hershey's Skor English Toffee Bits or
Hershey's Heath Milk Chocolate English Toffee Bits are good choices)
1 cup coarsely chopped pecans
Instructions:
Preheat oven to 375°F (190°C).
In a large mixing bowl, whisk together flour, baking soda, baking
powder, and salt. In another bowl with an electric mixer cream butter
and sugars until light and fluffy. Beat in eggs, 1 at a time, beating
well after each addition, and beat in flour mixture.
Stir chocolate, caramels (or toffee bits, if using), and pecans into
dough and drop rounded tablespoons about 2 inches apart onto baking
sheets. Bake cookies in batches in middle of oven 12 to 15 minutes,
or until golden. Cool cookies on baking sheets on racks until firm.
Cookies will keep in an airtight container at room temperature for up
to 5 days.
Makes about 50 cookies.
Sweet and Salty Cake
Makes one 8-inch 3-layer cake
Ingredients
3/4 cup cocoa powder
2/3 cup sour cream
2 2/3 cups cups all-purpose flour, plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
1 cup dark brown sugar
3 large eggs
1 tablespoon pure vanilla
1/2 cup Caramel with Salt
Whipped Caramel Ganache Icing
Fleur de sel, for garnish (special salt)
Directions
Preheat oven to 325 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.
In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.
In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and
shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.
Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 18 to 24 minutes. Let cool completely.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.
http://www.marthastewart.com/recipe/swee...
Caramel with Salt
Makes enough for two to three 8-inch 3-layer cake
Ingredients
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de sel (special salt)
1/4 cup sour cream
Directions
Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.
When the caramel mixture has reached 350 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.
http://www.marthastewart.com/recipe/cara...
Whipped Caramel Choc. Ganache Icing
Makes enough for one 8-inch 3-layer cake
Ingredients
1 pound dark chocolate, chopped
1 cup sugar
2 tablespoons light corn syrup
1 1/2 cups heavy cream
1 pound (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool
Directions
Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
In another small saucepan add cream and bring to a boil. Remove from heat and set aside.
When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.
Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.
http://www.marthastewart.com/recipe/whip...