Mr. Joe's Vanilla Caramel Chocolate Nut Bars

I've never made homemade candy because I always thought it was too much trouble, Having to use a candy thermometer and worrying about things like soft ball stage and hard crack stage sounded too complicated. And I dreaded the messy clean-up involved. But after a few experiments with making homemade caramel for ice cream and sauces I decided to try making a caramel based candy. I made these Vanilla Caramel Chocolate Nut Bars using vanilla sugar (see note) and vanilla extract.


I looked at different recipes from many sources but my primary inspiration came from Baking Out Loud by Hedy Goldsmith. A great book if you want to make delicious sweet desserts and treats. I borrowed some of the caramel techniques from Martha and Ina. It seems every cook has there own way of making caramel.

I made these candies using what ever I had in the pantry so I used milk chocolate and white chocolate chips instead of bulk chocolate instead of bulk chocolate that I chopped.

Note - Vanilla Sugar is regular granulated sugar that has been stored with a vanilla bean. The flavors of the bean are absorbed by the sugar.After cutting open a vanilla bean and using the beans don't discard the pod. Place it in a large airtight canister filled with granulated sugar. The essence of vanilla will flavor the sugar and you can use it in baking and in your morning coffee.  I learned this tip from Alton Brown's Good Eats on the Food Network. I always keep some vanilla sugar in my pantry.

Here is the recipe for Mr. Joe's Vanilla Caramel Chocolate Nut Bars

Supplies
8 x 4 or 9 x 5 Loaf Pan
Parchment Paper or non-stick foil
Large Saucepan w lid
Double boiler or Small sauce pan and heat proof bowl
Cooking Spray
Spatula
Offset Spatula
Wood Spoon
Measuring cups - Liquid and Dry
Measuring Spoons
Plastic Wrap
Airtight Container

Ingredients
8 to 10 Ounces of Chopped Milk Chocolate or Milk Chocolate Chips
6 Ounces of Chopped White Chocolate or White Chocolate Chips
1 cup shelled, salted Peanuts
3/4 Vanilla Sugar or Regular Granulated Sugar
1/2 Teaspoon Vanilla Extract
1/3 cup Heavy Cream
1 Teaspoon Kosher salt
1/4 cup water.

1.) Line the loaf pan with parchment paper and lightly spray with cooking spray

2.) Melt 4 to 5 ounces of Milk Chocolate in the double boiler or in a small heat proof bowl over a small sauce pan of simmering water.

3.) Spread the melted Milk Chocolate evenly in the bottom of the loaf pan. Cover with plastic-wrap and place in the freezer to firm for 15 minutes.

4.) Add the 3/4 cups of sugar and 1/4 cup water to the large sauce pan. Heat over medium heat with the lid on for about 3 to 5 minutes. Stir occasional (gently - don't cause sugar to build up on sides of pan). Heat until sugar is dissolved and liquid is clear. (Note-the lid on the saucepan allows condensation to form which drips down the side of the pan and prevents crystallization)

5.) Liquid will begin to turn color. Gently swirl pan as caramel cooks to even out color. When caramel reaches a dark amber color remove from stove - CAUTION - THIS IS VERY HOT

6.) Gently pour in cold heavy cream - CAUTION - caramel will bubble up and sputter. I wear my heat protecting BBQ gloves to prevent any hot caramel from splattering on my arms. Gently stir to distribute cream. Add 1/2 teaspoon vanilla, 1 teaspoon kosher salt and 6 ounces of white chocolate to hot caramel. Stir until white chocolate is completely melted.

7.) Stir in salted peanuts. Let mixture stand and cool 5 minutes.

8.) Use a spatula to pour caramel mixture on top of chocolate in loaf pan. Spread layer out evenly and smooth top. Recover with plastic and freeze for 30 minutes.

9.) Melt remaining 4 to 5 ounces of Milk Chocolate and pour over top of caramel peanut layer. Use an offset spatula to smooth out the top. Return to refrigerator and freezer until chocolate is completely hardened - about 1 hour.

10.) Lift parchment paper out of loaf pan and peel away. Place candy brick on cutting board and cut into bite size chunks. Place in airtight container. Store in refrigerator. Best to eat at room temperature so caramel is chewy. Will keep about 5 days (like this will last that long!)