Two Easy Desserts

My birthday was recent-ish, and two of the desserts I made for the party were super simple. They both basically just require dumping things in a pot/bowl and stirring, with fabulous results.

The first of the two recipes is chocolate caramels. This makes kind of a large amount of caramel, so I might not make it if you’re just sitting home by yourself for a week, but they’re quite delicious if you’ve got some friends to share with.

Ingredients:

• 3 cups sugar
• 2 cups sweetened condensed milk
• 1 cup water
• 1/2 cup corn syrup
• 3 ounces unsweetened chocolate, grated or finely chopped
• 3 ounces semisweet chocolate, grated or finely chopped
• 6 tablespoons butter

I saw the “2 cups sweetened condensed milk” and groaned hard, as most cans of the stuff are 14 ounces, so buying a second can for just 2 ounces seemed stupid. I bought two 14 ounce cans, though, and measured them out into a measuring cup, and only came to 22 ounces or so, not 28. After grumping about feeling scammed, I was at least glad I’d gotten two cans. I…guess there’s something different about fluid ounces and weight ounces? Anyway, the moral of the story is to buy two cans and measure.

Before starting, lightly grease a 9X13″ pan.

In a saucepan over low heat, combine all the ingredients.

Stir constantly until everything is melted and combined.

Once all the ingredients are melted, raise the heat to high and bring the mixture to a boil, still stirring. Once it has reached a boil, reduce the heat to medium low and insert a candy thermometer. Cook, still stirring, until the candy reaches 235 degrees.

This will seem to take a very long time, but all you have to do is stand there and stir. If you bring your laptop/tv/ipod into the kitchen, you’ll be fine.  Once the mixture reaches 235, pour it into the prepared pan and spread it evenly. Mine pretty much spread itself fine.

Leave it to cool until firm, then cut with a sharp knife.

This was a bit less than half of them. Cutting decisively makes less ugly ones.

These are chocolatey and chewy in a pretty satisfying way.

The second recipe was a brown sugar fruit dip. Everyone loved it on fruit, and went on to discuss what else to eat it on like bread, raisin bagels, all manner of things.

Ingredients:

• 2 8oz packages light cream cheese, softened
• 3/4 cup brown sugar
• 2 1/2 Tablespoons vanilla
• 1/2 tsp cinnamon

Beat the cream cheese with a blender for two minutes, or until it’s all smooth. Add the remaining ingredients and beat until evenly mixed. If you want to be classy, then transfer it to some nice bowls before you put it out with some sliced fruit.

Ooh boy, I took ONE picture.

It’s delicious!

Chocolate Caramel

From 1001 Chocolate Treats.

• 3 cups sugar
• 2 cups sweetened condensed milk
• 1 cup water
• 1/2 cup corn syrup
• 3 ounces unsweetened chocolate, grated or finely chopped
• 3 ounces semisweet chocolate, grated or finely chopped
• 6 tablespoons butter

Grease a 9X13″ pan and set aside.

Combine all ingredients in a pot and place over low heat. Cook until all ingredients are smoothly melted, stirring constantly. Once evenly melted, raise the heat to high until the mixture boils.

Reduce the heat to medium-low and insert a candy thermometer. Cook, continuing to stir, until the temperature reaches 235 and then pour the mixture into the prepared pan. Smooth the surface and let cook.

Cut with a sharp knife, and store in an air tight container.

Brown Sugar Fruit Dip

From Dine and Dish.

• 2 8oz packages light cream cheese, softened
• 3/4 cup brown sugar
• 2 1/2 Tablespoons vanilla
• 1/2 tsp cinnamon

Mix the cream cheese with an electric blender until smooth, about two minutes. Add remaining ingredients and blend until fully incorporated. Transfer to serving bowls and serve with sliced fruit.