Today we made Caramel Frozen Yogurt!
16 oz nonfat plain yogurt, 14 oz sweetened condensed milk
Drain yogurt overnight in a fine mesh sieve suspended over a bowl, covered in plastic wrap. In the morning, discard liquid.
In small saucepan, cook sweetened condensed milk over medium heat until golden, stirring constantly.
Whisk into drained yogurt. Blend well.
Freeze until of desired consistency.
Today we made Chocolate Caramel Nut Bars!
Crust: 1/2C butter, 1/2C sugar, 1 egg, 1 1/4C flour
Filling: 1/2C butter, 2/3C brown sugar, 1/4C light corn syrup, 3/4C coarsely chopped, roasted, salted almonds; 3/4C coarsely chopped walnuts, 1C chocolate chips
Preheat oven to 350F. For crust: Beat butter with sugar.
Work in egg and flour.
Press into greased, square pan. Bake 15 minutes. For filling: In saucepan, mix butter, brown sugar and corn syrup over medium heat, stirring frequently.
Boil 2 minutes without stirring.
Quickly stir in almonds and walnuts.
Spread over baked crust.
Bake 20 minutes or until brown and bubbling. Immediately spread on chocolate chips evenly. Gently press down. Loosen edges of bars with serrated knife. Cool.
Chill until of desired consistency. Cut into bars.
Today we made Praline Candy!
1 C brown sugar, 1/2C sugar, 14 oz sweetened condensed milk, 2T butter, 3/4C sliced almonds, 4T corn syrup, 1C chocolate chips, another 1C chocolate chips– melted
Mix all ingredients except chocolate chips in saucepan over medium heat.
Cook, stirring constantly, until candy thermometer reaches 235F.
Remove from heat. Spread 1C chocolate chips on foil-lined cookie sheet. Spread praline on top of chips.
Melt chocolate chips and spread on praline. Chill. Break into pieces.
Today I made Caramel Pear Ice Milk!
3 medium pears, peeled and cored, 1/2C sugar, 14 oz fat-free sweetened condensed milk
Dice pears into 1/2″ pieces. Distribute sugar evenly in heavy skillet. Cook over medium heat, until sugar turns a deep amber. Do not stir. Add pears. Caramel will clump together. Continue cooking another 10 minutes, stirring occasionallly. Sugar will re-caramelize. Be careful not to get burned. Remove from heat. Stir in milk. Blend well with heat-resistant spatula. Turn into souffle dish. Cool 20 minutes. Freeze 3 hours or until of desired solidity.
Today I made Caramel Coconut Fudge (aka Cocada)!
I used 6T of skim milk.