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Chocolate
Caramels
| 3 cups heavy cream, warmed
2 cups sugar 1 cup light corn syrup ¼ teaspoon salt 2 tablespoons butter 4 ounces unsweetened chocolate 1 tablespoon vanilla 2/3 cup chopped nuts, optional Melt chocolate in the top of a double boiler and set aside to cool. Combine 1 cup cream, sugar, corn syrup and salt in a heavy saucepan. Place over low heat and stir until sugar is dissolved. Increase heat and bring mixture to boiling. Stir frequently, and continue cooking until 234° F. (soft ball stage). Stirring constantly, add another cup of cream slowly so that mixture doesn’t stop boiling. Continue cooking over low heat until 234° F. again. Stirring constantly, add the final cup of cream and butter. Again, add them so slowly that the mixture doesn’t stop boiling. Continue cooking, stirring frequently, until mixture reaches 244° F. (firm ball stage). Remove from heat. Immediately add chocolate,
vanilla and nuts, if using, and stir until just blended. Turn hot mixture
into a buttered square pan and cool on a wire rack. When cool, cut
into 1 inch squares and wrap in plastic wrap or waxed paper. Store in a
covered container.
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