It’s that time of year again. No, not a trip to Carmel, it’s time for chocolate covered caramel candies. I made a single recipe and formed it into a block 8”x8”x0.75”.
The block was cut into strips, about 1”x4” and those in turn were cut into small pieces for incorporation into the tempered chocolate. I have several silicone molds that require different sized caramels.
Each well of the mold was filled (about 4 at a time) and a piece of caramel was pushed into the well and covered. Once the chocolate hardened the excess was scraped off.
The extra caramel was cut into small pieces, wrapped in wax paper to be eaten, or given away.
- 1 cup butter
- 1 pound brown sugar (2 cups)
- dash salt
- 1 cup (288g) light corn syrup
- 14 oz can sweetened condensed milk
- 1 tsp vanilla
- Melt the butter in 3 quart or larger saucepan.
- Add the brown sugar and salt and combine. Stir in the corn syrup, mix well.
- Gradually add the sweetened condensed milk, stirring constantly.
- Cook and stir over medium heat to firm ball stage (245°F) for harder caramels, 240°F for softer.
- Remove from heat, stir in vanilla. Pour into 9×9″ parchment-lined pan.
- Cool, cut into pieces and wrap in wax paper.
Stir constantly during the steps and avoid having moisture from coming in direct contact with the chocolate:
- Melt chocolate, in a double boiler, to the following temperatures as measured with a chocolate thermometer: Dark 120°F, Milk 115°F, White 110°F.
- Cool chocolate to the following temperatures: Dark 82°F, Milk 80°F, White 78°F.
- Reheat chocolate to the following temperatures: Dark 90°F, Milk 86°F, White 82°F.
It is now tempered.
KEEP CHOCOLATE IN TEMPER: Ideal temperatures are: Dark 88-90°F, Milk 86-88 degrees F, and white 82-84°F. If the chocolate hardens, you must start the tempering process again.