Tag Archives: caramel filling

Twelve Days of Christmas Cookies: Chocolate Thumbprints with Homemade Caramel Filling

Chocolate Thumbprints

DAY 5: Chocolate Thumbprints with Homemade Caramel Filling

If you are feeling extra ambitious, instead of making these chocolate thumbprint cookies with melted packaged caramels, you can make your own caramel filling.

With a candy thermometer, the caramel filling comes together quickly and turns a good cookie into a fabulous one!

If you want to take the “easy” road out and buy a bag of Kraft Caramels, that recipe can be found HERE.

Here is my tip for getting a good deep pocket for all of that amazing caramel: Use the back of a rounded measuring spoon and press it into the center of each cookie. I use a ½ teaspoon measuring spoon on the raw cookie dough and then a 1 teaspoon measuring spoon on the hot, baked cookie. This is a good alternative to actually using (and burning) your thumbs.

2016-12-14 09.28.48

2016-12-14 09.57.53

RECIPE:

Chocolate Thumbprints

Chocolate Thumbprints with Homemade Caramel Filling

1 cup butter, softened
1 1/3 cups sugar
2 eggs, separated
1/4 cup milk
2 tsp vanilla extract
2 cups flour
2/3 cup cocoa powder
1/2 tsp salt
2 cups finely chopped pecans

Homemade Caramel Filling (recipe below)

Glaze:
1 cup bittersweet chocolate chips
2 Tbs butter
2 Tbs corn syrup

Combine butter, sugar, egg yolks, milk and vanilla in a mixing bowl. Beat until light and fluffy. Add flour, cocoa powder and salt. Beat until well combined. Refrigerate dough for 1 hour.

Preheat oven to 350°F. Place egg whites in a small bowl. Place finely chopped pecans in a bowl. Set aside. Roll dough into balls. Dip balls into egg white and then into pecans. (I find this easier if I make a whole baking sheet worth of dough balls, then dip them in egg/pecans). Place on a parchment paper lined baking sheet. Make a small indentation in the center of each cookie with the back of measuring spoon (I use a ½ teaspoon) or your thumb.

Bake at 350°F for 12 minutes, or until cookies are set.

While cookies are still hot, press center again (use the back of a round 1 teaspoon measuring spoon). Cool.

Prepare Caramel Filling (recipe below).
Spoon small amount of warm caramel into centers of baked cookies. Carefully remove cookies to a wire rack to cool.

For Chocolate Glaze: Combine bittersweet chips, butter and corn syrup in a small bowl. Microwave for 30 seconds. Stir. Microwave for another 20-30 seconds if not melted. Let cool slightly. Pour chocolate into a small Ziploc freezer bag. Poke a hole in the corner of the bag (a bamboo skewer makes a perfect sized hole). Drizzle chocolate over the cooled cookies. Cool until set.

To store: refrigerate or freeze cookies in individual layers; then store between layers of waxed paper in the refrigerator or freezer. They can also be stored at room temperature, but if you stack them, they will stick together.

Makes about 4 dozen cookies.
.

Homemade Caramel Filling

1 cup unsalted butter
1 can sweetened condensed milk
2 cups brown sugar (light or dark)
1 cup light corn syrup
2 Tbs heavy cream
2 tsp vanilla extract
½ tsp sea salt

Combine butter, sweetened condensed milk, brown sugar, corn syrup and heavy cream in a large saucepan. Bring to a boil over medium heat. Place a candy thermometer on the side of the pan. Reduce heat to medium low, maintaining a low but continuous simmer, until caramel reaches 235°F (soft ball stage), stirring occasionally. This will take about 20 minutes. Remove from heat and stir in vanilla and salt.

Advertisements

5 Comments

Filed under Candy, Cookies, Desserts

Twelve Days of Christmas Cookies (and Treats): Easy Homemade Caramels

Homemade Caramels

DAY 12: Homemade Caramels

Soft and chewy homemade caramels. This recipe uses sweetened condensed milk, so they come together faster than starting with a true caramelized sugar base. This method also produces very consistent results, with little chance of gritty caramels or seizing.

If you don’t have (or don’t want to use) sweetened condensed milk, try this recipe for Salted Caramel Sauce, and cook it to about 245°F.

The hardest part of making these is not popping one in your mouth every time you walk past their container.

This recipe (cooked to a lower temperature, about 235°F) can also be used to make a homemade filling for these Chocolate Caramel Thumbprints:

DSC05126-2

RECIPE:

Homemade Caramels

Homemade Caramels

1 cup unsalted butter
1 can sweetened condensed milk
2 cups brown sugar (light or dark)
1 cup light corn syrup
2 Tbs heavy cream
2 tsp vanilla extract, or seeds from 1 vanilla bean
½ tsp sea salt

Line an 8×8” pan with parchment paper, allowing the paper to hang over the edge on 2 sides.

Combine butter, sweetened condensed milk, brown sugar, corn syrup and heavy cream in a large saucepan. Bring to a boil over medium heat. Place a candy thermometer on the side of the pan. Reduce heat to medium low, maintaining a low but continuous simmer, until caramel reaches 245°F, stirring occasionally. This will take about 25-30 minutes. Remove from heat and stir in vanilla and salt.

Pour hot caramel into lined pan (do not scrape the sides of the cooking pan when you pour it into the square pan). Cool, uncovered, at room temperature until completely cooled and firm. Remove from pan and cut into pieces. Wrap individual pieces in waxed paper.

 

CARAMEL FILING OR SAUCE: To use as a filling for thumbprint cookies, or as a caramel sauce, cook caramel to 235°F (soft ball stage) for caramel filling, or slightly lower for a caramel sauce.

Leave a comment

Filed under Candy, Desserts