Chocolate caramels

[trinitybound]

I just made a batch of these. I was making caramel sauce for brownie topping and noticed a fudge recipe, so I figured, why not throw in some chocolate to the mix. They are excellent for traveling :thumbsup:
Pretty much just use your favorite caramel recipe and add 2-3 squares of melted semisweet chocolate.
This recipe is from recipezaar out of the Betty Crocker cookbook it makes 64 pieces so chop the recipe if you don't plan on sharing. Don't hesitate to add a couple Tablespoons more butter right before you pour it into a cooling pan, it doesn't seem to affect the recipe at all :jointsmile:

* 2 cups sugar
* 1/2 cup butter ,I recommend cannabutter
* 2 cups heavy whipping cream
* 3/4 cup light corn syrup

Directions

1. Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter.
2. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly.
3. Cook about 35 minutes, stirring frequently, to just under (about 3 degrees)soft ball on a candy thermometer.
4. For chewier caramels, cook until soft ball.
5. Immediately pour/spread in baking dish.
6. Cool completely, about 2 hours.
7. Cut into 8 X 8 rows (or desired size), using kitchen scissors or sharp knife.
8. Wrap individually in waxed paper or plastic wrap.
9. Store wrapped candies in airtight container at room temperature.

Enjoy!

trinitybound Reviewed by trinitybound on 09-17-2008. Chocolate caramels I just made a batch of these. I was making caramel sauce for brownie topping and noticed a fudge recipe, so I figured, why not throw in some chocolate to the mix. They are excellent for traveling :thumbsup: Pretty much just use your favorite caramel recipe and add 2-3 squares of melted semisweet chocolate. This recipe is from recipezaar out of the Betty Crocker cookbook it makes 64 pieces so chop the recipe if you don't plan on sharing. Don't hesitate to add a couple Tablespoons more butter Rating: 5

[stinkyattic]

I will vouch for caramels being excellent! I make them all the time and my friends have not been un-high for months... hahahahahh

The temperature you want is 245'F to properly caramelize the sugars.

I also recommend stirring in one small pinch of salt at the end to cut the sweetness a tad.