MAKING SALTED CARAMEL SAUCE: So many recipes seem to make caramel more complicated than it is. The trick is to be patient with it. You need
to heat the sugar first, so put it in a large frying pan on a low heat
and let it heat really slowly. Then you can turn the heat to medium,
and without stirring, swish the pan around so all the sugar can melt.
Let it bubble until you have a caramel color, then take it off the heat.
For 250g (8oz) sugar, then add 150ml (5floz) double cream and 50g (2oz)
butter with a good pinch of sea salt.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Salted Caramel Pretzel Bark
Categories: Five, Appetisers, Breads, Chocolate
Yield: 10 Servings
8 oz Mini pretzels
1 c Butter
1 c Light brown sugar
2 c Milk chocolate chips
Sea salt
Set oven @ 350ºF/175ºC.
Line an 11 x 17" baking sheet with aluminum foil or
parchment paper.
Spread pretzels onto the prepared baking sheet.
Combine butter and brown sugar in a saucepan over
medium-low heat; cook and stir until sugar is dissolved
and mixture is thickened, 5 to 8 minutes. Pour mixture
over pretzels.
Bake for 5 minutes. Sprinkle chocolate chips over the
pretzel mixture. Bake for 1 minute more. Stir mixture
to evenly spread chocolate over pretzels.
Lightly sprinkle salt over pretzels. Cool until set,
2 to 3 hours. Break into pieces.
Recipe by: Catherine Katipa
RECIPE FROM:
http://allrecipes.com
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