![]() Ingredients:
1. Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. 2. Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. 3. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer. 4. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt. 5. Pour into prepared pan and let set at room temperature until firm enough to cut. 6. Cut the caramel into small squares or strips with a chef’s knife. 7. Temper the chocolate
and dip the caramels in the chocolate one at a time. Place them on a
baking sheet covered with waxed paper or foil to set. While chocolate is
still wet, sprinkle on the remaining salt and allow to set completely.
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