Ingredients
- 1quart fat free half and half
- 1tall can evaporated skim milk
- 1/2gallon skim milk
- 21/2cups Splenda
- 2tbsp vanilla
Details
Servings 32
Level of difficulty Easy
Preparation time 10mins
Cost Average budget
Preparation
Step 1
Mix all ingredients together in 1gallon ice cream freezer container.
Step 2
Add ice and rock salt to outside and turn on motor untill thick and creamy.
Step 3
Put leftovers in freezer containers and keep in deep freeze.
Other sugar substitutes may be used but I like the taste of Splenda the best.
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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:
-
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.
-
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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