INGREDIENTS

INSTRUCTIONS

Butter and line with buttered foil a 9- by 13- by 2-inch pan. Combine
cream, corn syrup and sugar in a saucepan. Bring to a boil. While
mixture is coming to a boil occasionally wash sugar down sides of pan
with a clean brush dipped in hot water to prevent sugar crystals from
accumulating there and causing the batch to crystallize. Stir often.
When it comes to the boil, stop stirring and insert candy
thermometer. Cook to 220 degrees. Remove from heat and add butter and
chocolate, allow to stand 2 minutes to melt, then stir to combine and
replace on heat. Cook to soft ball stage, 240 degrees. Pour mixture
into prepared pan and allow to stand at room temperature until
completely cool. Unmold onto a cutting board and use a sharp knife to
cut into 3/4- by 1 1/2-inch pieces. Dip or wrap. Storage: Store
dipped or wrapped caramels in a tin or plastic container with a
tight-fitting cover and keep at a cool room temperature for up to a
week. This recipe yields about one hundred 3/4- by 1 1/2-inch
caramels.
Variations: Bittersweet Chocolate Caramels: Use 4 ounces unsweetened
chocolate and 4 ounces bittersweet chocolate in the caramels.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick
Malgieri From the TV FOOD NETWORK - (Show # CL-9095 broadcast
03-27-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-02-1998
Recipe by: Nick Malgieri
Converted by MM_Buster v2.0l.

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