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Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor. Blitz to blend, then add the butter in chunks. Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk. Pulse until the dough comes together in wet clumps.
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Directions. Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with the nonstick cooking spray and line with a piece of parchment paper that hangs over the edges of the pan by.
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Cook over medium heat, stirring frequently, 20-25 minutes or until candy thermometer reaches 236-239°F. Remove from heat; stir in vanilla. (Caramel may be speckled with brown bits.) Pour caramel over baked crust and spread evenly (mixture will be very hot). Let cool 1 1/2 hours.
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Preheat the oven to 350. Crush the shortbread cookies in a food processor, blender, or in a zip-top plastic bag and a rolling pin. Step 2. Stir the shortbread crumbs and sugar together in an 8 x 8 square baking pan.
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Directions. Butter two 9x9 inch baking pans and set aside. Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside. In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
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Million-Dollar Bacon. Upgrade your breakfast with this million-dollar recipe of sweet and spicy bacon. The sauce gets its addicting taste from brown sugar, red pepper flakes and cayenne pepper. Baked in the oven until crisp, it then gets a coating of maple syrup and put back into the oven until caramelized.
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Press mixture evenly and firmly into bottom of prepared pan. Bake in preheated oven until lightly browned, 18 to 22 minutes. Cool completely on a wire rack, about 30 minutes. Prepare the Caramel Layer: Stir together condensed milk, brown sugar, butter, cream, cane syrup, and salt in a large heavy saucepan.
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Boil sugar and milk: Bring the sugar, salt, butter, and evaporated milk to a boil in a medium saucepan over medium-high heat. Boil for 1 minute. Reduce the heat and simmer 7 minutes, stirring continuously. Pour the hot syrup over the chocolate mixture and stir until smooth. Stir in the nuts.
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Directions to Make Fudge. Prepare an 8 x 8 baking pan by lining it with parchment paper. Put the semi sweet chocolate, Baker's German Sweet Chocolate, marshmallow cream and vanilla extract in a bowl and set aside. In a sauce pan heat and gradually bring to a boil the sugar, butter, salt and evaporated milk.
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2/3 cup chopped snack-size chocolate-covered caramel peanut candy bars, such as Snickers 2/3 cup chopped snack-size chocolate-covered caramel nougat bars, such as Milky Way 27 ounces dulce de leche
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Speedy White Fudge. Line a 9×9 inch pan with foil. In a sauce pan, melt candy coating, milk and salt over low heat (or use a double boiler). Remove from heat and add the vanilla and gum drops. Spread into the 9 inch pan, cover and chill. Use the foil to lift the fudge from the pan and cut.
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Instructions. Preheat the oven to 325 degrees F. Line a baking sheet with foil or parchment paper and place an oven-safe baking rack on top. In a shallow dish, combine the brown sugar, maple syrup, water, black pepper, cinnamon and cayenne pepper. Whisk together until sugar dissolves.
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Step 5: Make ganache and top. TMB Studio. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and let stand 5 minutes. Stir with a whisk until smooth. Pour over the caramel layer. If desired, sprinkle with sea salt. Refrigerate until set, at least 2 hours.
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Directions. Line 2 large baking sheets with parchment paper or wax paper; grease with butter. Fill a medium saucepan with water to a depth of 1 inch, and bring to a simmer over medium. Place a heatproof bowl over pan, making sure water does not touch bottom of bowl. Place caramels and milk in bowl; cook over medium, stirring often, until.
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Combine the butter, brown sugar, condensed milk, and corn syrup into a medium-sized sauce pot. Place over medium-low heat, stirring constantly. Bring to a simmer and turn the heat to low. Gently simmer for 5 minutes, stirring constantly so nothing burns on the bottom.
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Preheat oven to 350°F. Line a 13x9x2-inch baking pan with parchment paper, extending paper over edges. In the large bowl of an electric mixer, beat 1 cup softened butter on medium speed until creamy, about 30 seconds. Add 1/3 cup of the brown sugar and the granulated sugar and beat until light and fluffy, about 1 to 2 minutes.