Chewy Coconut Cookies

Loaded with coconut and butter, these chewy cookies are bound to become family favorites.

Ingredients

1 cup butter softened

3/4 cup sugar

3/4 cup firmly packed brown sugar

2 eggs

1 1/2 teaspoons vanilla

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 1/2 cups sweetened flaked coconut

30 red or green candied cherries, halved

Directions

Heat oven to 350°F. Combine butter, sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in coconut.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Press 1 cherry half onto center of each cookie. Bake for 9 to 13 minutes or until edges begin to brown. Remove from cookie sheets.

My daughter referred to these as sprinkle cookies and would insist on a trip to Belgian Bakery to get sprinkle cookies regularly for 8 years and then the worst thing imaginable happened, the bakery closed down, so after begging Paul for the recipe he told me it was just a classic Land O lakes recipe and finally I have unveiled it! Ha I love the old stand in recipes that are so much a part of our memories.

Sprinkle Cookies

3/4 cup sugar

1/2 cup butter, softened

1 egg

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon vanilla

Decorator sprinkles of course

Directions

Heat oven to 400°F. Combine sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add all remaining ingredients. Beat, scraping bowl often, until well mixed.

Shape dough into 1-inch balls; roll in decorator sprinkles or sugar as desired. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned.

Store in container with tight-fitting lid up to 3 days or freeze up to 2 months.


Variations:
Cinnamon ‘n Sugar: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls; roll in mixture of 2 tablespoons sugar and 2 teaspoons ground cinnamon. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake as directed.

Chocolate Toffee: Omit decorator sprinkles and/or sugars. Prepare dough as directed above; stir in 1/2 cup milk chocolate toffee bits. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake as directed.

Candy: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Top with candy-coated milk chocolate pieces. Bake as directed.

Glazed: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake as directed. Place 1/2 cup chocolate chips into small resealable plastic food bag. Microwave on HIGH (100% power) 30 seconds; knead bag. Continue microwaving at 15 second intervals, kneading bag until chocolate is smooth. Cut tiny corner from bag; drizzle cookies with chocolate.

Kartoschka Little Chocolate Potatoe Cakes

Little Chocolate Potatoe Cakes - Favorite Dessert from Russia 

Potatoe (or hedgehog ) - is a small round or oval shaped biscuit-chocolate cake. It is a homogeneous mixture with a pronounced taste of cocoa. Very easy to make and yet delicious and original Russian dessert. Hard to resist!

Little Russian Chocolate Hedgehog Cakes - Kartoschka Ingredients 500 grams of not very sweet cookies (I use 1/2 Vanilla wafers and 1/2 animal crackers) 200-300 grams pistachio nuts 1 can of sweetened condensed milk (380g) 200 grams softened butter 8 teaspoons unsweetened brute cocoa powder 4 tablespoons brandy (or cognac, or rum)

Preparation: In a food processor, mince cookies and nuts into a coarse powder.

Mix condensed milk and butter.

Add cocoa and brandy (or cognac)

Then add the cookie/nut mixture and mix all the ingredients into a smooth mixture

From the resulting mixture, roll small cakes in the form of potatoes.

You can decorate the top of the cakes. To do this, mix 1 tablespoon of softened butter with 1 tsp of sugar (or you can also use vanilla or chocolate frosting or mousse for decoration).
Apply waves, stripes, flowers, stars, leaves or whatever your favorite design on the top of the cakes with pastry syringe. Carefully cover the cakes with plastic wrap and place the cakes in the refrigerator for 5-6 hours before serving.

Note: If you don't like your cakes too sweet, you can use plain bread crumbs instead of cookie mixture

BBQue Mini Meatloaf

 INDIVIDUAL Bar-B-Q’d Beefie Loaf
Combine . . . 1 Egg (beaten)
1 cup Milk
Pour over . . . 1 cup soft Bread Crumbs
Add . . . 1 tsp. Salt
1/4 tsp. Pepper
1 tsp. Celery Salt
1/2 tsp. Worcestershire Sauce
2 tbsp. finely chopped Onion
1 1/4 lb. ground Beef
1/4 lb. ground Pork
Mix well . . . shape into individual meat loaves 1″ high, 2″ wide and 3″ long. Place in a greased shallow baking pan. Thinly slice 2 medium-sized onions. Place a slice or two, and a few chopped pickles on each individual loaf. Pour about 1/2 the Barbecue Sauce (recipe below) over the meat loaves . . . reserving the rest for basting during baking. Bake about 1 1/4 hours in a moderate oven (350°). Makes 8 individual meat loaves.
BAR-B-Q SAUCE
Combine . . . 1/2 cup Ketchup
1 1/2 tsp. Salt
1/4 tsp. Tabasco Sauce
1/8 tsp. Chili Powder
1 cup Water
1/2 cup chopped pickles (your choice dill, garlic of gherkin)

Serve with Biscuits below:

RICH BAKING POWDER BISCUIT DOUGH
Sift together . . . 1 cup sifted flour
1/2 tsp. salt
2 tsp. baking powder
Cut in with pastry-blender or two knives . . .
3 tbsp. shortening or butter
Stir in . . .
1/4 to 1/3 cup whole milk (just enough to make a soft dough)
Round up on lightly floured cloth-covered board. Knead very lightly . . . just to smooth up. Roll or pat out 8 1/2″ in diameter. Bake 20 minutes in hot oven (425°). Serve hot.

PUERTO RICAN FRIED MEAT PIES (EMPANADAS)

 

PUERTO RICAN FRIED MEAT PIES (EMPANADAS)

Dough:

3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup peanut or vegetable oil
1 cup warm water
1/2 teaspoon annato seed (optional for color)

Filling:

1 lb. browned ground beef or cooked shredded chicken
1/2 medium onion, diced
2 tablespoons olive oil
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 c. chopped fresh cilantro
1/8 c. sliced green olives
salt and pepper, to taste
1/4-1/2 jalapeno, minced (optional)
1 tbsp. tomato paste
1 pkg. Goya Sazon with annato

For cooking:

1 cup vegetable oil for frying.

DOUGH: Combine all the dry ingredients in the bowl of an electric mixer; add all wet ingredients. Mix for about 3 minutes until well combined. Dough will form.Remove dough and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
Divide into 12 pieces, then roll into 4 inch circles.
FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top.
Serve. Makes 12 Empanadas.

Aunt Jenny Cookies for Christmas

Spry was first introduced in 1936 by Lever Brothers to compete with Crisco - and at one time had 1/2 the shortening market share, so I guess it was a little more than just a "wannabe" - it was a major player in it's day. It was phased out and dropped somewhere between 1957-1960, after they dropped their radio drama program with Aunt Jenny that they sponsored in 1956.

Spry and Crisco are basically identical in that they are both whipped hydrogenated vegetable oil. They are interchangeable. 

HOW TO MAKE A
Christmas Cookie Wonderland
BASIC LIGHT DOUGH
Combine and beat thoroughly:
1 cup Homogenized Spry
2/3 cup sugar
1 1/4 teaspoons salt
2 teaspoons vanilla (or 1 teaspoon almond extract, 3/4 teaspoon vanilla, and 3/4 teaspoon orange extract)
2 unbeaten eggs
Add…2 1/2 cups sifted all-purpose flour and mix well.
Roll…small portions of dough 1/8″ or 1/4″ thick on floured cloth or board.
Cut…with assorted cookie cutters. Place on Sprycoated baking sheets 1″ apart.
Bake…in moderately hot oven (375°F.) 8-10 minutes, or until a delicate light brown. Makes about 4 dozen.
Dark Dough. Add 2 oz. chocolate, melted, and 2 teaspoons milk in first mixing step.
A Cookie Wonderland from Santa’s Kitchen
HOW TO MAKE A CHRISTMAS COOKIE WONDERLAND. Using both light and dark doughs, make the following cutouts with assorted cookie cutters. Or lay cardboard patterns on the dough and cut around edges with sharp knife.
SANTA CLAUS. Cut light dough with Santa Claus cutter. Brush with unbeaten egg white, sprinkle suit with red sugar. Bake. When cool, outline fur trim and features with white icing; make boots of melted chocolate. Make toys in pack with tiny colored candies.
CHRISTMAS TREE. Cut light dough with Christmas tree cutter. Brush with egg white, sprinkle with green sugar and a few multicolored candies. Place a silver dragee at tip of each branch.
ANGEL. Cut out angels from light dough. Brush with egg white, sprinkle robe with blue sugar, hair with yellow sugar. Bake and cool. Frost hands, face, and wings with white icing.
BELL. Cut light dough with bell cutter. Brush with egg white, sprinkle with green sugar, make clapper with bit of cherry. Make a small hole in top of bell with toothpick. When baked, draw cord through hole and tie cookie on Christmas tree.
STAR. Cut light dough with star cutter. Decorate with colored sugars and dragees before baking, or frost after baking.
HOLLY WREATH. Frost with green frosting; arrange 3 clusters of 3 red cinnamon candies to resemble holly berries. Or, before baking, brush with egg white; arrange bits of cherries and citron to resemble holly.
COOKIE BOY. Cut dark dough with ginger boy cutters. Use bits of raisins for eyes and nose, cherries for mouth, nuts for buttons. Bake and cool. Outline and trim with white icing.
TOYLAND PARADE. Using both light and dark doughs, cut camels, elephants, dogs, teddy bears, lambs, horses, donkeys, reindeer, birds, turkeys, etc. Decorate before baking by brushing with egg white and sprinkling with colored sugars and colored candies. Bake and cool. Trim the cookies with white and colored frostings. Frost some of the cut-outs with colored frostings and decorate.
PUNCH OR EGGNOG WAFERS
Use recipe for Basic Light Dough. Roll dough very thin (1/16″ thick) and use as follows:
Cinnamon Diamonds. Cut with diamond-shaped cutter. Brush with egg white, sprinkle with mixture of 1 teaspoon cinnamon and 3 tablespoons sugar. Press pecan half in center. Bake at 375°F. 5-8 minutes.
Pretty Scallops. Cut with round scalloped 2″ cutter, brush with egg white, sprinkle with tiny multicolored candies. Bake at 375°F. 5-8 minutes.
Fluted Stars. Cut with fluted star cutter, brush with egg white, sprinkle with sugar, put raisin in center. Bake at 375°F. 5-8 minutes.
Cherry Circles. Cut with round 2″ cutter, brush with egg white, sprinkle with mixture of equal parts of finely chopped almonds and sugar. Put a candied cherry half in center. Bake at 375°F. 5-8 minutes.
Festive Cherry-ettes
Combine and cream well:
3/4 cup Homogenized Spry
1/4 cup butter or margarine
1/2 cup powdered sugar
1 teaspoon salt
2 tablespoons vanilla
Add:
2 cups sifted all-purpose flour
1 cup finely chopped pecans, and mix into a soft dough.
Shape…into balls about 1″ in diameter. Place on Sprycoated baking sheets. Press a little hole in center of each ball with tip of finger and place half a candied cherry in each.
Bake…in slow oven (325° F.) 25 minutes. Makes 40.
Snowy Christmas Cakes. Shape dough in small finger-shaped rolls about 2″ x 1/2″; or in small balls, letters, or crescents. Bake as directed. Coat while hot by shaking in a paper bag with confectioners’ sugar. Cool and again coat with sugar.
Black Walnut Cookies. Use chopped black walnuts instead of pecans. Use only 1 tablespoon vanilla. Shape as for Snowy Christmas Cakes.
Almond Cherry-Tops. Use 1 cup unblanched ground toasted almonds instead of pecans. Use 1 tablespoon vanilla and 1 tablespoon almond extract instead of 2 tablespoons vanilla.
Tiny Tim Fruitcake Cookies
Combine and beat thoroughly:
1/2 cup Homogenized Spry
1 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon salt
2 unbeaten eggs
Sift together:
1 cup sifted all-purpose flour
1/4 teaspoon soda; add to Spry mixture and blend.
Add…1/4 cup buttermilk or sour milk and blend.
Add:
1 cup currants
1 cup seedless raisins
3/4 cup mixed candied fruits and peels, cut fine (or 1/4 cup citron and 1/2 cup candied cherries)
1 cup chopped walnuts and mix well.
Drop…rounded tablespoons of dough on Sprycoated baking sheets.
Bake…in moderate oven (350°F.) 18-22 minutes.
Frost…tops of cookies with Creamy Vanilla Frosting, page 21. Decorate with bits of candied cherries and citron. Makes 3 dozen.
For a sparkling, transparent glaze on Tiny Tim Fruitcake Cookies, omit frosting and make Vanilla Glaze as follows: Put 1 1/2 cups sifted confectioners’ sugar, 1 tablespoon soft butter or margarine, 1/4 teaspoon vanilla, 1/8 teaspoon salt, and 2 1/2 tablespoons scalded milk in bowl and beat until creamy. As soon as fruitcake cookies are baked, remove them from baking sheet and, while still hot, spread with a thin coating of the glaze. Makes glaze for 3 dozen cookies.

Gingerbread Men
Combine and beat thoroughly:
2/3 cup Homogenized Spry
1/2 cup sugar
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
1 unbeaten egg
Add…3/4 cup molasses and blend.
Sift together:
3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 teaspoon soda; add to Spry mixture and mix well. Chill dough in refrigerator for at least 2 hours.
Roll…only about 1/4 of dough at a time and keep remaining dough chilled. Roll dough 1/8″ thick on floured board. Cut with gingerbread-man cookie cutter. Use bits of raisins for eyes, nose, and mouth. Place on Sprycoated baking sheets. Sprinkle with sugar.
Bake…in moderately hot oven (375°F.) 8-10 minutes. Makes about 3 dozen. Decorate, if desired, with Decorative Frosting, page 21.
Tutti-Frutti Nut Cookies
Combine and beat thoroughly:
1/2 cup Homogenized Spry
1 cup sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 unbeaten egg
Sift together:
1 cup sifted all-purpose flour
1/2 teaspoon soda; add to Spry mixture and blend
Add…3 tablespoons fruit juice or water and mix.
Add:
1 cup chopped filberts
1 cup chopped walnuts
1 lb. (2 1/2 cups) dates, cut in pieces
3 oz. (1/3 cup) chopped candied cherries
3 oz. chopped candied pineapple and mix well.
Drop…level tablespoons of dough on Sprycoated baking sheets.
Bake…in moderate oven (350°F.) 15-20 minutes. Makes 5 dozen.
Kriss Kringle Seedcakes
Combine and beat thoroughly:
1/4 cup Homogenized Spry
2 1/2 cups powdered sugar
1/2 teaspoon salt
1 1/2 teaspoons grated lemon rind
1 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/4 teaspoon black pepper
5 unbeaten eggs
Sift together:
4 cups sifted all-purpose flour
1 teaspoon soda
Stir into flour:
1 teaspoon aniseed
1 tablespoon crushed cardamom seeds
1/4 lb. coarsely ground candied orange peel
1/2 lb. coarsely ground citron
Add…1/2 of flour-fruit mixture to Spry mixture and mix well; add remainder and blend.
Chill…dough 1 hour, then shape into small balls about 3/4″ in diameter. Place on waxed paper and let stand, uncovered, overnight at room temperature.
In morning…brush balls with smooth mixture of 3 tablespoons hot milk and 1 1/2 cups sifted confectioners’ sugar. Place balls 2″ apart on Sprycoated baking sheets.
Bake…in moderate oven (350°F.) 15 minutes. Makes 7 1/2 dozen. For variety, some of the balls can be left uniced and, when baked, rolled in confectioners’ sugar. Store in covered container until used.
Yuletide Cookies
Combine and beat thoroughly:
1/2 cup Homogenized Spry
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon milk
Beat…4 egg yolks until thick and lemon-colored; add to Spry mixture and mix well.
Sift together:
1 1/3 cups sifted all-purpose flour
1 teaspoon baking powder; add to Spry mixture and blend.
Mix:
3/4 cup finely chopped pecans
1 1/2 teaspoons cinnamon
Shape…cookie mixture into 3/4″ balls and roll in cinnamon-pecan mixture. Place balls 3″ apart on Sprycoated baking sheets.
Bake…in moderate oven (350°F.) 10-12 minutes. Makes 4 dozen.
Seed ‘n’ Spice Cookies. Add 1 1/2 teaspoons crushed coriander seed, 1 1/2 teaspoons aniseed, 1 teaspoon cinnamon in first mixing step. Roll cookie balls in finely chopped walnuts instead of pecans and cinnamon. Bake as directed.
Hundreds-and-Thousands Cookies. Roll the balls of dough in tiny multicolored candies. Bake as directed.
Aniseed Cookies. Add 1 tablespoon crushed aniseed and 1/4 teaspoon grated lemon rind in first mixing step. Roll the balls of cookie dough in granulated sugar instead of pecans and cinnamon. Bake as directed.
Caraway Cookies. Add 1 tablespoon caraway seed in first mixing step. Roll the balls of dough in granulated sugar. Bake as directed.
Coconut-Orange Cookies. Add 3/4 teaspoon grated orange rind, 1/4 teaspoon grated lemon rind, and 1/2 cup finely chopped coconut in first mixing step. Roll the balls of dough in 3/4 cup finely chopped coconut, then bake as directed.
Almond Cookies. Omit vanilla and add 1 teaspoon almond extract. Roll balls of dough in 3/4 cup finely chopped blanched almonds, then bake as directed.

Cherry Walnut Bars

Cherry Walnut Bars

Mix together until crumbly. Press into 13x9x2 pan. Bake 20 min–350° until light brown:
2 1/2 c. sifted flour
1/2 c. sugar
1 c. butter
Blend together:
2 eggs
1 c. br. sugar packed
1/2 tsp salt
1/2 tsp bak. pwd.
1/2 tsp. vanilla
Add:
1 (2 oz) jar maraschino cherries (drained)
1/2 c. chopped walnuts
1/2 c. coconut (optional)—
Pour mix into baked crust. Bake 25 minutes.
Combine:
1 Tablesp. soften. butter
1 c. pdwr sugar
with enough cherry juice to spread
Sprinkle with coconut. Cut into 48 sm bars.

Choco CocoNut Cake

CHOCO-MALLOW CAKE
16 marshmallows
3 squares unsweetened chocolate
3/4 cup boiling water
2 1/4 cup sifted all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 eggs
1 1/4 cup sugar
1 tsp. vanilla
1 1/2 cup LUCERNE Sour Cream

1. Melt marshmallows and chocolate in double boiler.
2. Add boiling water; beating until smooth; cool.
3. Sift together flour, baking soda and salt.
4. Beat eggs until foamy; gradually add sugar, beating until thick.
5. Add 1 teaspoon vanilla and chocolate mixture, mix thoroughly.
6. Blend in sour cream; add dry ingredients gradually, mixing thoroughly.
7. Pour into 2 well greased and lightly floured layer pans.
8. Bake at 375° for 25 to 30 minutes. Makes 2 nine inch layers.

TOASTED-COCONUT FROSTING
2 tbs. LUCERNE Butter
1 cup coconut
1/3 cup LUCERNE Butter
6 oz. LUCERNE Cream Cheese
1 lb. confectioner’s sugar
1 tbs. LUCERNE Milk
1/2 tsp. vanilla

1. Melt 2 tablespoons butter in saucepan.
2. Add coconut and stir until golden brown, remove from heat.
3. Cream 1/3 cup butter, add cheese and blend.
4. Add small amount of sugar and milk, beating after each addition.
5. Add vanilla and 3/4 cup coconut.
6. Sprinkle remaining coconut on top of frosting. Covers 2 layers or 1 loaf cake.

Pear Gingerbread Pudding

Sweet Cuppin Cakes Pear and Gingerbread Pudding

Remember to use Fancy Molasses.
Pear Gingerbread Pudding

2 pears peeled, cored and cubed (you can used tinned but make sure they are dry)
2 tbsp liquid honey (I use buckwheat)
Gingerbread Topping:
1/2 cup butter softened
1/2 cup granulated sugar
1/4 cup fancy molasses (I use 1/3 cup quite often)
1 egg
3/4 cup all purpose flour
2 tsps each gound ginger and cinnamon (saigon)
1/2 tsp baking soda
1/2 tsp ground cloves
pinch sea salt
2/3 cup boiling water
Spread pears in greased 8 inch square glass baking pan drizzle with honey and set aside.
In large bowl beat butter and sugar until fluffy, beat in molasses and egg until combined. In a separate bowl, whisk together flour, ginger, cinnamon, baking soda, salt and cloves; 


Stir into molasses mixture alternating with your boiling water making 3 additions of dry ingredients and 2 of water.
Pour over pears.
Bake at 350 F for 30 minutes on center rack Serve warm with a bit of Grans hard sauce. Serves 6
 

Chocolate Covered Vanilla Fleur de Sel Caramels

Chocolate Covered Vanilla Fleur de Sel Caramels

adapted from Gourmet and Good Life Eats Photograph by Katie Goodman

Ingredients:

For the Caramels:
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
2 teaspoons vanilla bean paste Neilsen Massey
1 1/2 teaspoons Vanilla Fleur de Sel
1 1/2 cups sugar
1/4 cup white corn syrup
1/4 cup water
For the Chocolate:
10 ounces Ghiradelli memlting chocolate chopped
1/2 to 1 1/2 teaspoons canola oil
Vanilla Fleur de Sel

Directions:

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment. Make sure you have a candy thermometer.
Bring cream and butter to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in vanilla extract, vanilla fleur de sel, and cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours.
Remove caramels from pan and cut into 1 inch pieces, set aside. I use PME spacers to make this easier and more uniform. Melt the chocolate in a sauce pan over low heat. Add canola oil a 1/4 teaspoon at a time until it reaches a smooth consistency for dipping. Remove from heat and pour into a small bowl.
Lay a piece of parchment paper on the counter. Dip caramels, one at a time, in the chocolate. Place dipped caramels on the parchment. Sprinkle with a small amount of vanilla fleur de sel. Set aside to dry.
Speed up drying time by refrigerating the caramels until the chocolate is set, if desired.
NOTE: For every 1,000 feet above sea level, you will need to subtract 2 degrees from the temperature indicated in the recipe.