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Results 61 - 70 of 1,220 for cream caramels
Combine flour, pecans, brown sugar ... with half of sauce. Spread with ice cream and remainder of crumbs and sauce. Cover and store in freezer.
Scald milk and cool slightly; combine next 3 ingredients. Slowly stir in milk; add vanilla and set aside. In a heavy skillet stir 1/2 cup ...
Dissolve over low heat in ... gradually: 1 cup cream. Return to heat and ... individually in waxed paper or serve as they are. Makes 2 1/2 pounds.
64. CREAM CARAMELS
Combine sugar and corn syrup ... boiling. Warm the cream and add it slowly and ... knife. Wrap each piece in waxed paper. Makes about 2 pounds.
Melt butter in heavy saucepan, add both sugars and sour cream. Cook over low heat, ... cool slightly. Add vanilla and nuts and beat until creamy.
Beat together the sugar, sour cream and eggs. Add sifted dry ... fire; add vanilla and beat until of spreading consistency. Spread on cooled cake.
Heat pecans in butter until brown. Cool. Melt caramels in a little milk. Cool. ... freezer can and finish filling with regular milk. Freeze and eat!!
Cook sugar, salt and syrup rapidly to firm ball stage, stirring occasionally. Gradually add butter, about 1 tablespoon at a time, ...
In saucepan cook butter and sugar until stiff. Mix gelatin, milk, egg yolks, salt, and vanilla; add to sugar and butter very slowly. Bring ...
Mix first 5 ingredients. Spread ... topping. Spread ice cream. Put on remaining crumbs and butterscotch. Place in freezer. Can be done day before.
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