How To make Rich Chocolate Caramels
1 c Granulated sugar
1 c Brown sugar; packed
1/2 c Corn syrup
1/2 c Half-and-half
2 Sq. unsweetened chocolate;
-1 oz each 2 tb Butter or margarine;
-cut in pieces 1 ts Vanilla
Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar. Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248F on candy thermometer (firm-ball stage). Remove from heat. Quickly stir in butter and vanilla just until blended and butter melts. Pour into well-greased 8x8x2" pan. Cool; cut in small squares. If desired, top each square with pecan half or almond slivers. Wrap individually in plastic wrap or foil. Store in cool, dry place. Makes about 1-1/2 pounds.
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How to Make Infused Chocolate Covered Caramels
Hello I’m Chef Sky from Infuzed Cookin. Welcome to my Colorado kitchen.
Today we are going to talk about- How to Make Infused Chocolate Covered Caramels
This easy method makes potent chocolate covered caramels. In this video you will find out why chocolate covered caramels are simple to make, what you will need from your kitchen, and how to successfully make chocolate covered caramels.
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Get the full recipe:
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An easy and favorite old-fashioned holiday candy. This simple homemade caramels recipe uses only 4 ingredients and creates chewy, buttery, melt-in-your-mouth caramels!
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This is a tried and true recipe. I make these caramels at Christmas every year. I only allow myself to make them once a year as they are SO good that I can eat an entire batch all by myself.
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How to Make Homemade Caramels!
Soft, chewy homemade caramels are the perfect gifts or treats for friends and neighbors during the holidays. They also make a great addition to any cookie tray! This is a tried and true recipe handed down for generations. Step by step instructions on how to make them so anyone can master these caramels!
RECIPE HERE --
INGREDIENTS
2 c. white sugar
2 c. light corn syrup
¼ tsp salt
½ c. butter
2 c. whipping cream
1 tsp vanilla
INSTRUCTIONS
Line a 9×13” pan or jelly roll pan with parchment paper or generously grease with butter. Either size pan will work–9×13” will yield thicker caramels.
In a large heavy bottom saucepan add sugar, syrup and salt. Stir over medium heat until mixture begins to boil, about 5 -10 minutes. Using a candy thermometer let mixture reach exactly 245 degrees F.
SLOWLY add butter and whipping cream so the mixture doesn’t stop boiling (or your mixture can curdle. Continue to boil until it reaches 243 degrees F (soft ball stage).
Remove from heat. Stir in vanilla.
Pour into the prepared pan. Refrigerate until cooled and hardened, overnight or for several hours to make them easier to cut.
When caramels are removed from the refrigerator they will seem hard, but will soften as they come to room temperature.
Cut caramel into small pieces and if desired, wrap like a tootsie roll into wax paper.