Ingredients
- 4 1/2 cups sugar
- 6 oz chocolate chips
- 2 sticks of oleo or shortening/butter
- 12 oz can evaporated milk
- 3 T vanilla
- 1 cup choped nuts (optional)
Details
Servings 12
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Stir sugar and pour evap. milk. Stir over med/low heat, 10-14 mins (when milk and sugar start boiling then start timing) take off heatand add chocolate chips, butter, and vanilla and stir.
Step 2
Add nuts if desired and pour into pan to harden.
You'll also love
- MsCarmens Chocolate Chip Pound Cake 4.6/5 (89 Votes)
- Apple Falooda 4.6/5 (21 Votes)
- Bisquits 5/5 (1 Votes)
- Fantasy Fudge 4/5 (8 Votes)
- Date Squares 0/5 (0 Votes)
- Jack's Pie Crust 0/5 (0 Votes)
- Quick Burger 0/5 (0 Votes)
- Modeling Chocolate 3 0/5 (0 Votes)
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:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
Review this recipe