Desserts

Chocolate Caramels

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photo by:kraft

this is a great recipe and everyone loved it!

posted by

sassafras245

on 12/14/2007

time

prep:

5 min

total:

20 min

servings

total:

24 servings, two squares each

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What You Need

1-1/2

cups light whipping cream

cup sugar

3/4

cup light corn syrup

oz. BAKER'S Semi-Sweet Chocolate

1/4

tsp. salt

Make It

PLACE all ingredients in medium saucepan. Bring to boil on low heat, stirring constantly. Cook until mixture is thickened and reaches 246°F when tested with a candy thermometer, stirring constantly.

POUR into lightly buttered 8x4-inch loaf pan. (Do not scrape mixture from bottom of saucepan.) Let stand until set. Score candy into 48 squares with large sharp knife. Invert candy onto cool surface; turn over so marked side is up.

CUT candy into squares. Wrap each caramel in waxed paper. Let stand in cool place overnight to set. Store at room temperature.

Kraft Kitchens Tips

Candy Thermometer

Be sure to use a thermometer specifically designed for candy-making or deep-frying. Thermometer should be able to register temperatures up to 400°F. To check for accuracy before using, let thermometer stand in boiling water 5 min. Thermometer should register 212°F. Any deviance from this temperature needs to be taken into account when testing for candy doneness.

Cooking Know-How

If you don't have a candy thermometer, remove a small amount of boiled sugar mixture and add to a cup of cold water. If the sugar mixture forms a ball, then candy should be at the proper temperature (246°F).

Substitute

Prepare as directed, using BAKER'S Unsweetened Baking Chocolate.

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cdrista215

posted:12/19/2011

After constant stirring for 45 minutes, the candy therm refused to budge from 200 degrees. The caramel, of course, did not set. What a waste of my time and ingredients. I would not make this or attempt a recipe like this again!

a cook

posted:2/20/2011

It was fun but I don't think I cooked it for long enough because even after putting it in the freezer for two days, it still wasn't set. I ended up using it as ice cream sauce and it was still delicious.

a cook

posted:11/21/2009

This took quite abit longer than it said. I started on low and left it on low and it took me about a hour and a half. From the bits I got off the spatula and the thermometer it tastes great. I think I will uses a different pad to make thinner pieces

sassafras245

posted:12/14/2007

this is a great recipe and everyone loved it!

lconrad1

posted:2/21/2007

yummy

Jholhubner

posted:1/4/2007

How long do you actually cook it? I made it once and I didn't cook it long enough, still tastes great, but had to eat it with a spoon. The second time, we could cut it and even made easy turtles with it. I just had a hard time wrapping it without smashing it.

sbbergstrom

posted:1/3/2007

I made this recipe twice during the holidays for my Christmas plates. They turned out better the second time than the first because I decreased the cook time a tad...they were pretty hard the first time.

laurayutan

posted:12/18/2006

This recipe was excellent. It reminded me of the wrapped carmels that my Grandma would make at Christmas time. It tasted just like hers. If you are not a patient person this is not the recipe for you. It took me a little over a hour to cook the carmel to temperature, but I also doubled the recipe. Overall, I will definitely be making this tasty treat again. Remember, candy can not be rushed.

a cook

posted:12/1/2006

i COULDNT GET THE TEMPERATURE ABOVE 200. i KNOW I GOT IT PRETTY HOT BECAUSE MY SMOKE ALARMS IN MY HOUSE WENT OFF. IT WAS GOOD AND I WOULD MAKE IT AGAIN.

L0vn4ever

posted:11/21/2006

I could not get the candy to the right temperature on low so I turned up the heat! It definitely got hot but I think I still didn't get it up there because my candy turned out a little gooey and less firm. Overall the taste was wonderful! I put my candy in the freezer since it was so gooey and ate it like hard candy, so delicious. Will make these little treats again, this time I will try to get it hot enough.