Chocolate Caramels
August 17, 2011
Do you know the feeling of the idiomatic expression “hitting two birds with one stone”? That’s what you get when you eat this yummy confection. Chocolate per se is heavenly, but try incorporating it into caramel and you are sent beyond heaven.
Just so you know, the milk products are the most important ingredients since it is the primary source of fat in caramel, which gives it that delightful texture. Milk is known to have a lot of nutritional benefits such as calcium which is good for the bones, and chocolate contains antioxidants that can help prevent cell damage. Suffice it to say, you are really on for a healthily delicious treat!
Anyone with a sweet tooth who gets to taste this would surely ask for more of these rich, chewy, fudge-like and melt-in your-mouth goodies. Also, this treat also makes for a delightful yet inexpensive gift!
| Chocolate Caramels • 2 cups sugar • 3/4 cup light corn syrup • 1/8 teaspoon salt • 3 or 4 ounces unsweetened chocolate • 2 cups light cream • 1 teaspoon vanilla • 1/2 cup to 3/4 cup chopped nuts Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan. Stir constantly until mixture comes to a full boil. Gradually add remaining cream so that boiling does not stop. Continue cooking, stirring constantly, to firm-ball stage (248°F). Remove from heat. Stir in vanilla and nuts. Pour into buttered 8-inch square pan. When cold, turn out on cutting board and cut into 3/4-inch squares. |
Enjoy!
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We make a Honey Chocolate caramel that, like your recipe, combines the best of both worlds. Our customers love the soft, honey-sweet chocolate flavor. No nuts in ours but thats a good idea!