Chocolate Caramels




Ingredients
  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 2 ounces unsweetened chocolate broken into small pieces
  • 1 1/2 cups heavy whipping cream divided

Instructions
  1. Line an 8X8 pan with foil and grease the foil with butter.
  2. In a large saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat and stir until smooth.
  3. Add 1/2 cup cream and stir constantly until a candy thermometer reads 234 degrees.  Add another 1/2 cup cream and return mixture to 234 degrees, stirring constantly.  Add the remaining 1/2 cup of cream and cook until the temperature reaches 240°. Test candy. (If you are at a high altitude, you may want to begin testing when the mixture reaches 234°.) If the mixture dissolves in the water, you need to keep cooking until the temperature goes up 2 more degrees, then test again. If mixture hardens when a small dollop is placed in ice cold water, then remove from heat and pour into prepared pan.*
  4. Immediately pour the mixture into the prepared pan and let stand until firm - about 5 hours or overnight.
  5. Using the foil, lift the candy out of the pan.  Remove foil and cut into 1 inch squares.  If desired, you can wrap the individual pieces in waxed paper, twisting the ends.  These make great gifts for neighbors and friends!

Notes
*You may find that your mixture is not at the right consistency until it reaches closer to 246°. That's ok! Many caramel recipes require a final temperature of about 246-248° but just keep testing to make sure that isn't too high of a temp. If the candy cooks too long, your caramels will be too hard. Just remember that the higher your elevation, the LOWER the temperature will be when the candy is done.

This Recipe adapted from this -->> SITE

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