Made these this weekend. So rich and so yummy. I'll never look at a store-bought Twix bar the same way again!
Unlike the classic Milky Way, which contains a layer of nougat under a layer of caramel, the interior of the Milky Way Simply Caramel is — you guessed it — nothing but caramel. I was expecting it to taste a bit like Rolos, only in bar form. In the end, I wasn't too far off — compared to a Rolo, the Simply Caramel had a milder, less pronounced caramel flavor.
It's ironic that the Simply Caramel has 2 grams more fat and 25 more calories than its original counterpart, because it seems to be skimpier on the flavor (and is actually 0.14 ounces lighter than its original counterpart). The original has an added textural component with the nougat, and more of a fudgey chocolate flavor. In the end, I'll stick to what I know best — a classic Milky Way.
Have you tried the new candy bar? What were your thoughts?
Don't be intimidated, the recipe is simple and instead of calling for a homemade caramel sauce, it uses chewy caramel candies. These brownies are portable and crowd-pleasing — making them delectable for any Summer picnic. Check out the method when you read more
After getting several requests from readers for dessert sauce recipes, I added caramel sauce to my lineup of this year's edible gifts. Little did I know what I was getting myself into!
On my first try, the sauce turned into a hardened mass of sugar — and the second time, too. The third mixture was grainy. After reading your suggestions, I gave Alton Brown's tried-and-true methods a chance, adding corn syrup and cream of tartar to prevent crystallization. Without a candy thermometer, I missed the mark a bit on trial four, and the sauce turned out creamy but slightly burnt. And the fifth time was the charm!
Through my many trials, I've learned the following: Have everything ready to go; don't turn away for a second; corn syrup and cream of tartar are your allies. You can succeed sans thermometer if you rely on sight and smell. And, most important, don't be afraid! It's not nearly as difficult as it sounds — and, once you nail it, you're golden forever. See my foolproof recipe when you read more.
The second time around, I adjusted my method, fully dissolving the sugar first over medium-low heat. Then I boiled the sauce gently, occasionally swirling the mixture. But the mixture took longer than expected to turn caramel in color, and, after about 10 minutes of boiling, it too turned into a crystallized mess.
After two tries, I feel more determined than ever to figure this out. Do you have any ideas what might've gone wrong? Should I have cooked through the crystallization stage? Was the heat too high?
I first learned of white trash toffee, as it's called (no, I didn't make up the name!), many years ago when a former co-worker brought some in to the office and I couldn't stop putting it in my mouth. When I got my hands on the recipe, which came from her sister-in-law, I was shocked by how fast, easy, and inexpensive it is to put together — and I haven't stopped making it since.
If you have 15 minutes and any manner of chocolate, sugar, nuts, and crisp white cracker on hand, then you are ready to make this addictive homemade gift. Feel free to modify it using your favorite chocolate and toppings. Psyched to make the easiest holiday edible ever? Then see the recipe.