I love the holiday season! It’s one of the times of the year I can bake and experiment—nearly guilt free. Of course, I will pay for it starting after the New Year.
Last week I made hard caramels and embedded them them in tempered dark chocolate. They were fine, but what I really wanted were the soft caramel center and chocolate that melts in your mouth. I ticked all the boxes this morning.
I actually made the caramels last night and left them out to firm up overnight. This morning, they were pliable but firm enough to to hold their shape when cut. I ended up with about 80 one inch square, 1/4” thick squares of caramel.
Be sure to only cook the caramel to 237 degrees F, not 235 or 239, otherwise they will be too soft and not hold their shape, or to hard and chewy.
I used 67% cacao dark chocolate. I am going to try 52% semi sweet next time.
- 2 Cups Sugar
- 1 Stick (½ cup) Butter
- 1 Cup (288g) White Corn Syrup
- ½ Tsp Kosher Salt
- 12 oz can Evaporated Milk
- Put the ingredients into a thick bottomed pot and heat, stirring constantly, until it reaches 237 deg.
- Pour the molten caramel into a parchment paper lined 8”x8” pan. (Smaller pan for thicker caramels) DO NOT use waxed paper. Hot caramel sticks to waxed paper.
- There is some discussion about adding the evaporated milk. Some people say add slowly (I did) and others say it doesn’t matter. I added about an oz every minute for 12 minutes. It required about 30 min for the caramel to reach the 237 deg.