- I melted a piece of it into milk for a tasty hot drink.
- I melted a piece of it into milk, then used the flavored milk as the base of a simple cocoa pudding (recipe for the cocoa pudding at Epicurious). The caramel seemed to enrich the pudding, but the caramel flavor was overwhelmed by the cocoa.
- Finally, and most successfully, I melted it into milk that was then used to make a vanilla-caramel pudding (recipe below).
Recipe: Vanilla-Caramel Pudding
1/2 cup hard caramel candy, chopped into small pieces
2 cups milk
1/4 cup sugar
3 tablespoons (packed) cornstarch
1 teaspoon all purpose flour
Pinch of salt (don't use if the caramel is already salted)
1 teaspoon vanilla extract
Pour the milk into a saucepan or Pyrex container. Cut the caramel into small pieces and add to the milk. Heat the mixture on the stove (medium-low heat) or in the microwave, stirring occasionally, until most of the caramel has dissolved into the milk.
Mix the sugar, cornstarch, flour and salt (if used) in heavy medium saucepan. Add 1 cup of the milk-caramel mixture and whisk to dissolve cornstarch. Whisk in the remaining milk-caramel mixture. Whisk over medium heat until thickened and beginning to simmer, about 5 minutes. Be sure to reach your whisk into the corners of the pot. Simmer 1 minute, stirring constantly with a wooden spoon. Remove from heat. Stir in the vanilla extract.
Divide pudding among custard cups (about 3 cups total volume is needed). Chill until cold, about 2 hours.
Adapted from New-Style Old-Fashioned Chocolate Pudding at epicurious.
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