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Vanilla Salted Pretzel Orange Caramel Chews

Vanilla Salted Pretzel Orange Caramel Chews

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Yield: 1 1230 x 10-inch25-centimeter pan
Prep Time: 10 min
Cook Time: 30 min

1 cup240 ml corn syrup
2 cups400 g granulated sugar
2 cups470 ml half-and-half, divided
1 cup230 g unsalted butter, cubed
3 tablespoons3 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon1 teaspoon Nielsen-Massey Pure Orange Extract
1 1/2 cups220 g salted pretzels, left whole
1/2 cup85 g dark coating chocolate, melted

In a 4-quart4-litre heavy-bottomed pot, combine corn syrup, sugar and 1 cup240 ml of half-and-half. Bring mixture to a boil over medium-high heat. Checking with a candy thermometer, heat to 250 degrees F120 degrees C. While mixture is heating, prepare a 923 x 13-inch33-centimeter pan with nonstick spray. Set aside.

Once sugar mixture has reached 250 degrees F120 degrees C, slowly stir in remaining half-and-half. Bring mixture back to 250 degrees F120 degrees C. Remove from heat and stir in butter, vanilla and orange extracts. Return to heat and bring mixture back to 250 degrees F120 degrees C.

Immediately pour into prepared pan and top with salted pretzels. Gently press pretzels into caramel. Let cool overnight, uncovered at room temperature.

Once cooled, drizzle with coating chocolate and let harden. Cut into 25 x 1-inch3-centimeter pieces. Store in an airtight container.




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