Knock their socks off with chewy Chocolate Caramel Candies you can make yourself in just 20 minutes! These Chocolate Caramel Candies make great gifts.
What You Need
Original recipe yields 24 servings
1-1/2 cups light whipping cream
1 cup sugar
3/4 cup light corn syrup
3 oz. BAKER'S Semi-Sweet Chocolate
1/4 tsp. salt
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, two squares each
* 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.