These delicious homemade nougat-caramel pralin,with their filling of light chocolate nougat and creamy caramel..resemble the popular Milky Way candy bars, just in smaller version..
Ingredients:
350g milk chocolate chips
3 tbsp water
320g marshmallow cream/Marshmallow Fluff
40 soft store-bought caramels
½ dl cream
400g chocolate for dipping
Preparation:
1. Prepare an 20X20cm pan by lining it with foil and spraying the foil with nonstick cooking spray.
2. Melt Chocolate in water bath or microwave.
3. Once the chips are melted, add the marshmallow cream and the water and stir until the mixture is smooth. Pour it into the prepared pan and smooth it into an even layer. Place the pan in the refrigerator to chill the mixture while you prepare the caramel.
4. Place the unwrapped caramels in a microwave-safe bowl with the cream. Microwave until the caramels are melted, stirring after every minute. Stir until the caramel-cream mixture is smooth and well-mixed.
5.Pour the caramel over the chocolate layer in the pan and spread it into a smooth layer. Refrigerate the candy to set the chocolate and caramel, at least 4 hours or overnight.
6. Once the chocolate and caramel layers are completely set and firm, prepare the chocolate for dipping. While the chocolate is cooling, remove the candy from the refrigerator, and pull up on the foil to lift the candy from the pan. Using a sharp knife,Cut candy to any desired size and shape.
7. Using two forks or dipping tools, Dip each candy into the melted chocolate, caramel side facing up.Bring it out of the chocolate and place it on the prepared baking sheet. Place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately. http://meddi-meddi.blogspot.com/search?updated-max=2008-07-13T17%3A44%3A00%2B02%3A00&max-results=3
Ingredients:
350g milk chocolate chips
3 tbsp water
320g marshmallow cream/Marshmallow Fluff
40 soft store-bought caramels
½ dl cream
400g chocolate for dipping
Preparation:
1. Prepare an 20X20cm pan by lining it with foil and spraying the foil with nonstick cooking spray.
2. Melt Chocolate in water bath or microwave.
3. Once the chips are melted, add the marshmallow cream and the water and stir until the mixture is smooth. Pour it into the prepared pan and smooth it into an even layer. Place the pan in the refrigerator to chill the mixture while you prepare the caramel.
4. Place the unwrapped caramels in a microwave-safe bowl with the cream. Microwave until the caramels are melted, stirring after every minute. Stir until the caramel-cream mixture is smooth and well-mixed.
5.Pour the caramel over the chocolate layer in the pan and spread it into a smooth layer. Refrigerate the candy to set the chocolate and caramel, at least 4 hours or overnight.
6. Once the chocolate and caramel layers are completely set and firm, prepare the chocolate for dipping. While the chocolate is cooling, remove the candy from the refrigerator, and pull up on the foil to lift the candy from the pan. Using a sharp knife,Cut candy to any desired size and shape.
7. Using two forks or dipping tools, Dip each candy into the melted chocolate, caramel side facing up.Bring it out of the chocolate and place it on the prepared baking sheet. Place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately. http://meddi-meddi.blogspot.com/search?updated-max=2008-07-13T17%3A44%3A00%2B02%3A00&max-results=3
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