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24 servings, two squares each
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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.
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).
Prepare as directed, using BAKER'S Unsweetened Baking Chocolate.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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!
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.
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