See Also: Candies · Cooking Club
Chocolate Caramels
From Dorothy McNett's recipes at www.dorothymcnett.com. It is best to let the cream set at room temperature about 30 minutes so that it is not so cold when you add it in the increments required.
1 cup sugar
3/4 cup corn syrup
3 oz. unsweetened chocolate
1/4 teaspoon fine sea salt
1 1/2 cups heavy cream
Butter an 8 by 8 inch pan and set aside. In heavy bottomed 3 quart saucepan combine sugar, corn syrup, chocolate, salt and 1/2 cup of the cream. Bring to a boil, reduce to medium heat and stir with a silicone spatula or spoon gently without splashing the mixture up onto the sides of the pan. Stir gently and constantly. When it reaches 234 degrees on your candy thermometer, stir in 1/2 cup more cream. Cook as before until it reaches 234 degrees. Add the remaining 1/2 cup cream and cook until mixture reaches 234 degrees. Remove candy from heat and pour quickly into the prepared pan but do not scrape the pan. Do not disturb the candy until it is firm, about 3 hours. Invert onto a cutting board and with a thin sharp knife cut into pieces and wrap with waxed paper pieces.
Recipe created 2003-10-20.
