| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Candies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 3/4 |
c |
Light corn syrup |
| 3 1/2 |
oz |
Bittersweet chocolate |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Cream |
INSTRUCTIONS
Combine the sugar, corn syrup, chocolate, salt and 1/2 cup of the cream in
a heavy saucepan. Cook over fairly high heat, stirring constantly, until
sugar is dissolved. Reduce heat to medium, and stirring occasionally, cook
to soft-ball stage - 238F. Add another 1/2 cup of cream and bring to 238F
again, this time stirring only a little. Add the remaining 1/2 cup of cream
and cook to 248F without stirring. Remove from heat at once and pour into a
buttered 8x4 inch pan. Do not scrape sides of saucepan as you pour, or you
will get sugar crystals in your candy. When the caramel is firm, turn it
out onto waxed paper and cut into squares. Leave plain or dip in Chocolate
Coating. Make sure caramels are room temp before you dip them. Wrap
individually or keep in an air-tight container.
Recipe by: Homemade Good News (Vol 4 No 2)
Posted to EAT-L Digest 17 Jan 97 by Sean Coate <swcoate@PEGANET.COM> on Jan
20, 1997.
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