Christmas Recipes

Double Chocolate Caramels

Ingredients: 4 cups heavy cream 2 1/2 cups light corn syrup 4 1/2 cups sugar 1/2 teaspoon salt 1 pound plus 2 ounces bittersweet chocolate, chopped in small pieces 1/2 pound (2 sticks) unsalted butter, cut into 16 pieces Vegetable-oil cooking spray Makes about 150 The better the quality of chocolate used in these caramels, the more delicious the result. 1. Spray an 11 3/4-by-16 1/4-inch baking pan with vegetable-oil spray. Set aside in a spot where it will not be moved. In a heavy 4- quart saucepan, combine 2 cups cream, corn syrup, sugar, and salt. Clip on candy thermometer. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals. 2. Cook, stirring constantly, until temperature reaches 220°, 6 to 8 minutes; watch so mixture doesn't boil over. Continue stirring, and add chocolate and butter; keep mixture boiling, and slowly add remaining 2 cups cream. Cook, still stirring, until temperature reaches 240° (soft-ball stage), about 60 minutes, keeping mixture at a low boil. 3. Without scraping pot, pour mixture into prepared pan. Let stand uncovered at room temperature for 24 hours without moving. 4. To cut, spray a cutting board with vegetable-oil spray. Unmold caramel onto sprayed surface. Using a large knife, cut into 1- by-1 1/4-inch pieces or other shapes. Wrap each piece in cellophane or waxed paper. This recipe and many more like it are listed at our fourms, Talk Christmas. If you would like to discuss this recipe, ask questions, or even add your own ideas, you will need take a minute and register.