These chocolate-flavored caramels willsimply melt in your mouth. Try to save some for others.
Recipe: Creamy ChocolateCaramels
3 cups heavy cream
Combine cream and condensed milk in thetop of a double boiler. Heat over simmering water until warm;reduce heat to low.
In a heavy saucepan, combine sugar, syrupand salt. Cook over medium heat to boiling, stirring constantlywith a wooden spoon. Boil for 1 minute, then reduce heat.
Slowly add cream mixture, about 1/2 cupat a time, stirring for 5 minutes after each addition to brownthe sugars. Add baking chocolate. Heat to a temperature of 242°F.
Remove from heat. Stir in walnuts andvanilla. Pour into greased 13 x 9 x 2-inch pan and allow to setbefore cutting.
Wrapped in plastic, these candies willlast up to 2 weeks. Store in a cool, dry place.
2/3 cup sweetened condensed milk
2 cups granulated sugar
2 cups light corn syrup
1/4 teaspoon salt
3 ounces baking chocolate
1 cup chopped walnuts
2 teaspoons vanilla extract
Makes 48 pieces.
Chocolate Covered Caramel Recipe – Soft Caramels in ChocolateIf the Creamy ChocolateCaramels recipe was useful and interesting, you can share it with your friends or leave a comment.
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