How To make Caramels Mous Au Chocolat (Soft Chocolate Caramels)
How To make Caramels Mous Au Chocolat (Soft Chocolate Caramels)
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1/2 lb Sugar 9 oz Fresh heavy cream 2 oz Cocoa powder 1 1/4 oz Honey Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong
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INGREDIENTS & PROCESS: ½ Cup Sugar 1 Tbsp Water Caramelized The Sugar ½ Cup Milk Cook For 2-3 Min. 1 Tbsp Butter ¼ Cup Powder Milk Mix Gradually Cook For 1 Min. Pour In A Mould Keep In Fridge For 2 Hours
Soft Caramels
1/2 cup butter
3/4 cup sugar
3/4 cup light corn syrup
1 cup half and half
2 tsp. vanilla (added later)
1. Combine all ingredients except the vanilla.
2. Stir until all ingredients are dissolved then cook to 248 degrees F. Stir frequently, clearing the bottom of the pan.
3. Add the vanilla and stir.
4. Pour into a plastic lined dish with sides
5. Allow to cool completely.
6. Cut into bite sized pieces.