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Ingredients
- 3 C sugar
- 2/3 C Evaporated milk
- 3/4 C margerine ( 1 1/2 sticks)
- 1 7oz jar marshmallow cream
- 2 C peanut butter
- 1 tsp vanilla
- 1 C chopped nuts (optional)
Details
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
Butter a 9x13" pan & set aside. In medium saucepan over medium heat bring milk, sugar & margarine to a boil, stirring constantly with a wooden spoon. Boil for 5 minutes or til 238* soft ball stage on candy thermometer. Remove from heat & stir in peanut butter till well blended. Add marshmallow cream & vanilla. Beat till WELL blended. Pour into prepared pan, smooth with back if spoon & top with chopped nuts if using. Let cool & cut into squares. Store in tins or airtight containers.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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