Chocolate Caramels
Rich, chewy, chocolatey caramels that everyone will think came from the finest candy shop.
Ingredients
- 500 ml heavy cream 35% cream, 2 cups
- 400 grams sugar 2 cups
- 328 grams corn syrup 1 cup
- 4 ounces unsweetened chocolate
- 3 grams salt ½ teaspoon
- 115 grams unsalted butter ½ cup, cold, cut into pieces
- 5 grams vanilla extract 1¼ teaspoons
Instructions
- Lightly oil an 8 inch square pan and set aside. In a small pot, heat heavy cream on medium low stirring occasionally. When lukewarm, remove from heat and set aside.
- In a heavy bottomed saucepan combine sugar, corn syrup, chocolate and salt. Heat over medium, stirring constantly until sugar dissolves and chocolate is melted. Bring to a boil and stop stirring. Allow the mixture to cook over medium heat until it reaches 250°F/121°C or until a small amount dropped in cold water forms a firm ball. This should only take 3-5 minutes.
- Slowly add in lukewarm cream, stirring continuously so the mixture never stops boiling. Once all the cream has been added, continue to cook over medium heat again, without further stirring, until the mixture reaches 250°F/121°C. This could take 45-60 minutes. When a small amount dropped into cold water forms a firm ball, it has cooked enough.
- Add butter slowly, bit by bit so mixture never stops boiling. Stir butter in well and cook to 250°F/121°C once again. This will only take 3-5 minutes. Remove from heat.
- Add vanilla and stir in well. Making sure your oiled 8 inch pan is on a rack or other heat proof surface, pour the hot caramel in without smoothing the surface or scraping the pot too much. Work quickly so as much of the liquid candy gets transferred into the pan as possible. Allow the caramel to cool and set for a few hours.
- Once set, place a piece of waxed paper on a cutting board large enough to fit the candy. Run a knife along the sides of the caramel to loosen. Flip the pan over onto the waxed paper and tap it to release the candy. Cut into 64 equal sized squares. Wrap individually in waxed paper and store in a cool dry place.