Introduction: When Cookies Cross the Line, Caramel Center, Chocolate Dipped MERINGUE CANDY!

About: Sarah has taken her love of fish and is learning to love other animals too. constantly sewing, cooking, baking and making, I have lots of trouble sitting still. I'm spending my time becoming a vet, and trying…

What make candy, candy? Most importantly, it has to be SWEET! Check. Second, it has to be even more special then your average cookie. Check.
This 'ible shows you how to modify a meringue cookie into a caramel filled, chocolate covered candies!

I used one of scoochmaroo delicious recipes for the chocolate coating

My meringue recipe came from "How to Cook Everything" and I will explain it in the next step.

Step 1: Make the Meringue

I used the meringue recipe from "How to Cook Everything", with a bit more vanilla, and I cooked them for 1/2 the time I normally cook them so that they were a bit chewy, mmmm :)
4 egg whites
1 cup sugar
2 tsp corn starch
1.5 tsp vanilla extract

-Heat oven to 300F 
-Whip egg whites into very stiff peaks while slowly adding the other ingredients
-Put the meringue into a pastry bag, or plastic bag with the corner cut, and put out small blips of meringue, about the size of a quarter.

I only had a star tip, but don't worry if you don't, we'll knock the peaks down in a minute.  If you don't have a bag, just make small dollops!

Step 2: Bake and Bash

Bake the meringues so they are just under-done.  Normally, I bake them about 25 minutes, and I only baked for 15 in this recipe.  You may have to do a few test batches with your oven.  mmmmm, tasty test batches...

when the meringues come out, use a small spoon to bash the peaks down into a nice bowl for caramel

Step 3: Caramel, Oh!

Sugar, sugar and more sugar!  Isn't candy great?!

-Combine 1 cup sugar with 1 cup water, and a pinch of salt in a saucepan
-heat on medium ish, swirling the pan, not stirring
-If you have a candy thermometer, get things bubbling at 245F-ish
-Be careful, sugar is great, but get it hot and it turns into a fickle beast that can burn you any minute!

I don't really rely on the thermometer, just when it starts to really thicken up, I know it's gooey and good to go!

dollop the caramel into the bowls we made in the meringues last step

Step 4: Chocolate!

Again, look to a pro for chocolate dip, just melting chocolate really doesn't cut it, well, honestly, it's all delicious, just not a put together in the end

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