It seems like the girl scouts of America isn’t all about camping and earning badges. These girls also have got a winning product to sell.
The Caramel Delites, or better known as Samoas, are indeed delightfully caramel-ey.
Truth be told, growing up in Indonesia, i have never came across Samoas before. But from stalking various blogs, i knew that they were shortbread cookies topped with coconut in caramel, and dipped and drizzled with chocolate.
Geez, who could say no to that??
So since there was no way in the world i would come across an American girl scout setting up a table in Jakarta, i figured the only way to get these was to replicate it in my own Indonesian kitchen.
I must admit though, between the baking of the cookies, cooling the cookies, and then dipping the bases in chocolate…
hang on i am not finished yet…
making the finicky caramel, dipping the tops of the cookies in the caramel, cooling the caramel to set
AND finally drizzling the top of that caramel in melted chocolate *wipes sweat off brow*, these cookies are not exactly a walk in the park.
But damn, are they worth every single spoon, fork, pot, pan, baking tray, and mixing bowl dirtied (Yes, they do use up a lot of kitchen utensils too).
So if u can’t find a girl scout in handy, you should definitely definitely give these a try.
Taken from Jaime at blogs.babble.com
2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips
1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.
2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.
3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.
4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.
1 1/2 cups granulated sugar)
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons heavy cream* (DO NOT use plain whipping cream)
1 1/2 teaspoons pure vanilla extract
1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.
2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.
*To clarify, this cream should be heavy cream, or heavy whipping cream, not whipping cream.
A baking addict who loves to give away all her baked products to willing (or unwilling) recipients to make room for more baking. i would love to hear from you! Email me at firstname.lastname@example.org
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