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15 lines
1.6 KiB
Plaintext
15 lines
1.6 KiB
Plaintext
>> source: https://www.afarmgirlsdabbles.com/grandma-kleins-chocolate-caramels/
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>> total time: 30 minutes
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Generously butter a #9" x 13" pan{} and set aside.
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Place @granulated sugar{2%cups}, @corn syrup{1.5%cups}, @heavy cream{1.5%cups}, @unsalted butter{1%cup}, and @unsweetened chocolate{4%oz} in a #heavy medium sauce pan{}. Over medium to medium-high heat, stir the mixture quite constantly with a #spatula or wooden spoon{} until it just reaches 240°F, and then quickly pull pan from heat. This will take quite some time, be prepared to stand by the stove for awhile, stirring, stirring,
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stirring! Do not let the caramel mixture over cook, or you will have hard caramel. Likewise, undercooking will result in softer caramels. With pan off the heat, stir in the @vanilla{2%tsp}. Stir in @nuts (optional){1.5%cups}, if using. Pour into prepared pan. Let cool to room temperature, then refrigerate.
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If you prefer regular caramels, omit the chocolate.
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If you want to gift these caramels, simply cut them into your desired size and wrap in #wax paper{}.
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This is how I achieve those super clean cuts: With refrigerated caramel, I first cut around the outer edge of the pan to loosen the caramel from the sides, and then invert caramel onto a wood cutting board that has a layer of wax paper on it, flipping the caramel slab right-side up again. Let warm a bit. Depending on the consistency of the caramel, this can take 20 to ~{60%minutes}. If it's hard to cut, wait another ~{15%minutes} and repeat as necessary. Then I use a long non-serrated knife (a "sandwich knife") to make the cuts. For even more precision, use a ruler to mark out exact sized cuts.
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