CHOCOLATE CARAMELS
Chocolate Caramels are the perfect holiday treat to give to family and friends and neighbors. I have always loved homemade caramels and make them every year, but I recently found this recipe and was excited to see if this variation was equally delicious. It is! These Chocolate Caramels will be a huge hit with any chocolate lovers in your life – just make sure to save some for yourself before you give them all away!
This Chocolate Caramels recipe has only 4 ingredients and it’s pretty simple to make. It does require some stirring, and you’ll need to plan about 30 minutes to make the caramels. I like to wrap mine in the precut pieces of wax paper– they cost under $10 for 250, which generally lasts me at least a few years! So worth it to not have to cut small squares of wax paper each year!
Homemade Caramels cook for different time depending on where you live. The soft ball stage (required for caramel making) is somewhere between 234°-240°at sea level. As a general rule of thumb, you will need to reduce that temperature by about 2° for every 1,000 feet above sea level you are.
Test your candy at 235° by taking a small dollop and placing it in an ice cold bowl of water. If the candy dissolves, it’s not done cooking. But if the candy hardens and when you press it, it’s soft, it’s likely done. (I prefer my caramels to be slightly soft!) I’m at a higher elevation and cook my caramels to about 237°, rather than 240°.
Ingredients
Instructions
for full instruction please see : butterwithasideofbread.com
This Chocolate Caramels recipe has only 4 ingredients and it’s pretty simple to make. It does require some stirring, and you’ll need to plan about 30 minutes to make the caramels. I like to wrap mine in the precut pieces of wax paper– they cost under $10 for 250, which generally lasts me at least a few years! So worth it to not have to cut small squares of wax paper each year!
Homemade Caramels cook for different time depending on where you live. The soft ball stage (required for caramel making) is somewhere between 234°-240°at sea level. As a general rule of thumb, you will need to reduce that temperature by about 2° for every 1,000 feet above sea level you are.
Test your candy at 235° by taking a small dollop and placing it in an ice cold bowl of water. If the candy dissolves, it’s not done cooking. But if the candy hardens and when you press it, it’s soft, it’s likely done. (I prefer my caramels to be slightly soft!) I’m at a higher elevation and cook my caramels to about 237°, rather than 240°.
Ingredients
- 1 cup sugar
- 3/4 cup light corn syrup
- 2 ounces unsweetened chocolate broken into small pieces
- 1 1/2 cups heavy whipping cream divided
Instructions
- Line an 8X8 pan with foil and grease the foil with butter.
- In a large saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat and stir until smooth
- ............................................
for full instruction please see : butterwithasideofbread.com
0 Response to "CHOCOLATE CARAMELS"
Posting Komentar