French Caramels

* Exported from MasterCook II *

FRENCH CARAMELS

Recipe By : Homemade Good News (Vol 4 No 2)
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
3/4 cup light corn syrup
3 1/2 ounces bittersweet chocolate
1/4 teaspoon salt
1 1/2 cups cream

Combine the sugar, corn syrup, chocolate, salt and 1/2 cup of the cream in a
heavy saucepan. Cook over fairly high heat, stirring constantly, until sugar
is dissolved. Reduce heat to medium, and stirring occasionally, cook to
soft-ball stage - 238F. Add another 1/2 cup of cream and bring to 238F
again, this time stirring only a little. Add the remaining 1/2 cup of cream
and cook to 248F without stirring. Remove from heat at once and pour into a
buttered 8x4 inch pan. Do not scrape sides of saucepan as you pour, or you
will get sugar crystals in your candy. When the caramel is firm, turn it out
onto waxed paper and cut into squares. Leave plain or dip in Chocolate
Coating. Make sure caramels are room temp before you dip them. Wrap
individually or keep in an air-tight container.

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