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Chocolate-Hazelnut Caramels https://www.metro.ca/userfiles/image/recipes/petits-caramels-chocolat-noir-noisettes-5272.jpg PT10M PT20M PT30M
Grease an 8" x 8" (20 cm x 20 cm) baking pan and line bottom and sides with parchment paper. Combine milk, butter, honey and brown sugar in a pan, and cook over low heat, stirring with a wood spoon, until sugar is completely dissolved. Increase heat to medium, and cook, stirring constantly, for another 20 minutes or so until mixture is a smooth and a deep gold. Pour caramel into the pan, cool to lukewarm, and refrigerate. Turn out the caramel, cover with melted chocolate and sprinkle with hazelnuts. Refrigerate. Once chocolate hardens, cut into bite-size pieces.
50
1 3/4 cups (440 mL) sweetened condensed milk 1/2 cup (125 mL) butter, cut up 2 Tbsp. (30 mL) honey 5/8 cup (160 mL) brown sugar 3/8 cup (95 mL) dark chocolate, melted 2 Tbsp. (30 mL) coarsely chopped, toasted hazelnuts
Chocolate-Hazelnut Caramels

Chocolate-Hazelnut Caramels

Rate this recipe
12 Votes
50
caramels
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 3/4 cups
    (440 mL)
    sweetened condensed milk
  • 1/2 cup
    (125 mL)
    butter, cut up
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    SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    honey
  • 5/8 cup
    (160 mL)
    brown sugar
  • 3/8 cup
    (95 mL)
    dark chocolate, melted
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    BEATRICE CHOCOLATE MILK 750 ml HERSHEY'S CHOCOLATE BARS

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    454 g, SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    coarsely chopped, toasted hazelnuts
Imprimer ma sélection

Preparation

Grease an 8" x 8" (20 cm x 20 cm) baking pan and line bottom and sides with parchment paper.

Combine milk, butter, honey and brown sugar in a pan, and cook over low heat, stirring with a wood spoon, until sugar is completely dissolved.

Increase heat to medium, and cook, stirring constantly, for another 20 minutes or so until mixture is a smooth and a deep gold.

Pour caramel into the pan, cool to lukewarm, and refrigerate. Turn out the caramel, cover with melted chocolate and sprinkle with hazelnuts.

Refrigerate. Once chocolate hardens, cut into bite-size pieces.

Source : Chef Ian Perreault

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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