How To make Rich Chocolate Caramels
1 c Granulated sugar
1 c Brown sugar; packed
1/2 c Corn syrup
1/2 c Half-and-half
2 Sq. unsweetened chocolate;
-1 oz each 2 tb Butter or margarine;
-cut in pieces 1 ts Vanilla
Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar. Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248F on candy thermometer (firm-ball stage). Remove from heat. Quickly stir in butter and vanilla just until blended and butter melts. Pour into well-greased 8x8x2" pan. Cool; cut in small squares. If desired, top each square with pecan half or almond slivers. Wrap individually in plastic wrap or foil. Store in cool, dry place. Makes about 1-1/2 pounds.
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Holiday Candy Series - Caramels
#Caramels #ChocolateCoveredCaramels #Candy #HolidayCandy #HowTo #Giveaway
Today I begin a series of Holiday Candy Making to help you with this holiday season. Let's make Caramels from scratch, then we will take half of them and cover with milk chocolate. Yummy Times. I am going to give away a box of candy the following week. Watch the video to see how you can win. This series will be every Monday in November and each week someone can wine the candy from the last video.
Recipe: You can cut this recipe in half.
2 cup Butter
2 cups Corn Syrup
4 cups Heavy Cream
1 32 oz bag of Brown Sugar
2 teaspoons Vanilla
Melt butter in heavy pot over LOW HEAT. Add sugar, corn syrup and heavy cream, mix well. Turn burner up to med-high heat. Bring to a rolling boil. reduce heat to medium. Cook, stirring often for 45-60 minutes until temperatures reach 248 degrees. Remove from heat, add vanilla, stir. Pour into (2) 8x8 glass pans that are lined with foil and have been buttered well. Let cool, remove on to cutting surface. When completely cool, cut into desired sizes.
Chocolate covered Caramels.
1 10oz Ghirardelli Milk Chocolate melting wafers
Melt over double broiler on low heat, stir until melted. Use a fork or slotted spoon to dip caramels in chocolate. Place on wax paper to dry.
Caramels will last 2 weeks.
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EQUIPMENT USED IN THIS VIDEO
Iwatani Cassette grill Slim 74mm CB-AS-1 :
All-Clad 421349 Stainless Steel Tri-Ply Bonded Dishwasher Safe Cassoulet with Lid/Cookware, 3-Quart, Silver:
6 Wheel Stainless Steel Cutter :
Twisting Wax Paper, Rectangle Anti-Sticking Candy Wrappers :
Caramels
400g 35% cream
455g sugar
275g corn syrup
180g honey
10g fleur de sel or good sea salt
200g unsalted butter
15ml vanilla extract
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