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Christmas Recipes Double Chocolate Caramels
Ingredients:
4 cups heavy cream
2 1/2 cups light corn syrup
4 1/2 cups sugar
1/2 teaspoon salt
1 pound plus 2 ounces bittersweet chocolate, chopped in small pieces
1/2 pound (2 sticks) unsalted butter, cut into 16 pieces
Vegetable-oil cooking spray
Makes about 150
The better the quality of chocolate used in these caramels, the more
delicious the result.
1. Spray an 11 3/4-by-16 1/4-inch baking pan with vegetable-oil
spray. Set aside in a spot where it will not be moved. In a heavy 4-
quart saucepan, combine 2 cups cream, corn syrup, sugar, and salt.
Clip on candy thermometer. Bring to a boil over medium heat,
stirring occasionally with a wooden spoon, 15 to 20 minutes. Wash
down sides of pan with a pastry brush dipped in water to remove any
sugar crystals.
2. Cook, stirring constantly, until temperature reaches 220°, 6
to 8 minutes; watch so mixture doesn't boil over. Continue stirring,
and add chocolate and butter; keep mixture boiling, and slowly add
remaining 2 cups cream. Cook, still stirring, until temperature
reaches 240° (soft-ball stage), about 60 minutes, keeping mixture at
a low boil.
3. Without scraping pot, pour mixture into prepared pan. Let
stand uncovered at room temperature for 24 hours without moving.
4. To cut, spray a cutting board with vegetable-oil spray.
Unmold caramel onto sprayed surface. Using a large knife, cut into 1-
by-1 1/4-inch pieces or other shapes. Wrap each piece in cellophane
or waxed paper.
This recipe and many more like it are listed at our fourms, Talk Christmas. If you would like to discuss this recipe, ask questions, or even add your own ideas, you will need take a minute and register.
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