, can I melt caramel candies, or do I use the ice cream topping kind? Any ideas or links to websites would be appreciated.
I’m sorry, I should have been more specific, I want the caramel to be creamy in texture. Thanks for all the good answers so far.
This beetroot chocolate fudge cake will hit you between the eyes and knock you out. The beauty of this recipe is that it is incredibly rich and deep in flavour, yet uses hardly any flour or fat. I promise you that a little will go a long way. The beetroot is not a touch of madness – it actually provides the gungy texture that makes a great fudge cake, and some natural pink sweetness too. Serves 16 Ready in 2 1/2 hours Ingredients The cake * 250g good-quality dark chocolate * 3 medium free-range eggs * 250g light muscovado sugar * 1 vanilla pod, cut in half lengthways and seeds scraped out * 2 tablespoons maple syrup * 2 tablespoons clear honey * 40g self-raising flour * 40g plain flour * 1/4 teaspoon bicarbonate of soda * 1/4 teaspoon salt * 25g cocoa powder * 50g ground almonds * 250g raw beetroot, peeled and finely grated * 100ml strong black coffee * 30ml sunflower oil The topping * 150g good-quality dark chocolate * 3 tablespoons strong black coffee * 1 teaspoon vanilla essence * 3 tablespoons clear honey Method: How to cook beetroot chocolate fudge cake 1. Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside. 2. Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool. 3. In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds …
I love See’s candy butterscotch squares and I would like to make them at home instead of the 20 minutes drive to the mall. Anyone know of a recipie with a similar consistency. A slight sugar granual texture, but soft and melts in your mouth, a brown sugar maple flavor.
I am working on a recipe for peppermint patties and someone asked me if they could be ‘spiked’ with alcohol flavour. Would adding alcohol to an icing sugar/butter based candy dissolve the sugar or change its texture? Thanks.
My grandma made cream candy in the winter. She insisted it had to be made in a copper kettle and the temperature had to be around 30 degrees. She cooked her candy and cooled it outside. The temperature was critical to proper cooling speed. You needed to store the candy to mellow it. When finished it had the texture of a butter mint. Unfortunately that is all I remember.
Every time I have had had candy that someone has made at home it is the best stuff i have ever tasted. I don’t think it is chocolate, but people make them decorative, with different colors and shapes. They are melty and sweet and have the texture of chocolate. It’s not marzipan or chocolate though. Does anyone know what i am talking about? I know that is not a lot to go on, but i have never had this at a store only when people make it at home, and I would like the recipe.
the last person i can remember making it was my ex’s mother so i cant call and ask. 
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