CHOCOLATE COVERED CARAMELS RECIPE | ALLRECIPES
These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.
Provided by Cheryl Johnson
Categories Milk Chocolate Desserts
Total Time 2 hours 25 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 64 pieces
Number Of Ingredients 7
Steps:
- Grease an 8 x 8 inch square pan.
- In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
- When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
- Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
- Dip caramel squares in chocolate and place on wax paper to cool.
Nutrition Facts : Calories 63.3 calories, CarbohydrateContent 8.8 g, CholesterolContent 6.3 mg, FatContent 3 g, FiberContent 0.1 g, ProteinContent 0.6 g, SaturatedFatContent 1.8 g, SodiumContent 21.2 mg, SugarContent 7.1 g
HOW TO MAKE THE BEST SALTED CARAMELS AT HOME
These salted caramels are soft, chewy and perfectly melt away in your mouth. Before starting to make our salted caramels recipe it is best to be sure you have all equipment ready and ingredients measured out. This caramels recipe has been inspired and adapted from Jacques Pépin’s book, “Chez Jacques: Traditions and Rituals of a Cook.”
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield Makes approximately 40 caramels
Number Of Ingredients 6
Steps:
- Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
- Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
- In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
- Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
- Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
- The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
- By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
- The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
- Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.
- Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.
Nutrition Facts : ServingSize 1 caramel, Calories 56, ProteinContent 0 g, CarbohydrateContent 7 g, FiberContent 0 g, SugarContent 7 g, FatContent 3 g, SaturatedFatContent 2 g, CholesterolContent 10 mg
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