INGREDIENTS

INSTRUCTIONS

CARAMEL
COATING
DECORATION
YIELD: Approximately 26 small candy bars DIFFICULTY: *** PREPARATION: 3
hours plus cooling and setting times. Let the caramel set at room
temperature overnight before cutting into bars. SPECIAL EQUIPMENT:
High-sided, heavy 3/2-quart saucepan; candy thermometer; straight-sided,
8-inch square baking pan; heavy-duty aluminum foil; chocolate thermometer;
heating pad with a temperature control dial (such as the type used for back
aches); silicone mats (optional); 4-pronged chocolate dipping fork; gold
foil or clear cellophane (optional), for wrapping bars.
Cook the caramel:
1.Line a straight-sided, 8-inch square baking pan with heavy-duty aluminum
foil so that the foil extends 1 inch beyond two sides of the pan. Fold the
overhang down along the outside of the pan. Oil the bottom and sides of the
foil-lined pan.
2.In a medium bowl, using your fingers, combine the sugars and salt, making
sure that any lumps of brown sugar are thoroughly broken up and blended
into the sugar mixture.
3.Rub the bottom and side of a high-sided, heavy 3 1/2-quart saucepan with
a chunk of chilled butter. Add the remaining butter along with the cream,
corn syrup and the sugar mixture to the saucepan. Stirring constantly with
a wooden spoon, cook the mixture over medium heat for 5 to 8 minutes
(without letting the mixture boil), until the sugar crystals are completely
dissolved. Dip a clean pastry brush in a cup of warm water and wash down
the side of the pan to remove any sugar crystals clinging to the side of
the pan.
4.Raise the heat to medium-high and bring the mixture to a boil. Add the
pinch of baking soda and stir briefly with a clean wooden spoon. (The
baking soda will cause the mixture to foam a bit, but it will subside
quickly.)
5.Insert a candy thermometer into the boiling candy mixture but do not let
the base touch the bottom of the pan. (If using a thermometer that is
mounted on a metal frame, do not worry about the base of the frame touching
the bottom of the pan.) Cook the caramel mixture for 35 to 45 minutes,
without stirring, or until the thermometer registers 248 degrees F (firm
ball stage). Important: during the cooking process, rinse the thermometer 2
to 3 times under HOT water to remove any sugar crystals that may have
started to form above the boil line on the thermometer stem. This is
especially crucial when using a thermometer that is mounted on a metal
frame. Return the clean thermometer to the boiling caramel mixture.
6.Take the pan off the heat and remove the thermometer. Add the pecans and
vanilla to the hot caramel and stir very gently with a clean wooden spoon.
Immediately scrape the caramel into the prepared pan. Do not scrape out the
caramel from the bottom of the hot pan.
7.Tap the pan on a work surface 2 to 3 times to level the caramel. Set the
pan on a wire rack and cool completely. Cover the surface of the caramel
with plastic wrap and leave at room temperature overnight.
Cut the pecan caramel bars:
1.Using two ends of the foil as handles, lift the caramel out of the pan.
Set the caramel onto a clean cutting surface. Remove the plastic wrap and
the aluminum foil. Using a long, thin-bladed knife, trim 1/8 inch off the
four edges of the caramel block. Score the top of the caramel block into
3/4-inch wide strips. Cut the caramel into strips. Cut each strip into
2-inch bars. Set the bars on a waxed paper-lined baking sheet.
Coat the bars:
1.Temper the milk or semisweet chocolate couverture. Refer to the Tempering
Instructions. Cover a flat baking sheet with a silicone mat. (Or line the
baking sheet with waxed paper. See tips.) The textured side of the mat
should be facing upwards. Arrange the work area so that the pecan caramel
bars are to the left of the tempered chocolate, with the silicone
mat-covered baking sheet to the right. Reverse the positions if you are
left-handed.
continued in part 2

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