Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Heavy whipping cream
1 c Light corn syrup
2 c Sugar
8 oz (2 sticks) unsalted butter
8 oz Bittersweet or semisweet
Chocolate, cut into 1/4-inch
Pieces
pn Salt
Tempered chocolate for
Dipping or cellophane for
Wrapping
One 9 by 13 by 2-inch pan,
Buttered and lined with
Buttered foil

Combine cream, corn syrup and sugar in a saucepan. Bring to a boil.
While mixture is coming to a boil occasionally wash sugar down sides
of pan with a clean brush dipped in hot water to prevent sugar
crystals from accumulating there and causing the batch to
crystallize. Stir often.

When it comes to the boil, stop stirring and insert candy
thermometer. Cook to 220 degrees.

Remove from heat and add butter and chocolate, allow to stand 2
minutes to melt, then stir to combine and replace on heat. Cook to
soft ball stage,
240 degrees.

Pour mixture into prepared pan and allow to stand at room temperature
until completely cool.

Unmold onto a cutting board and use a sharp knife to cut into 3/4 to 1
1/2-inch pieces. Dip or wrap.

Storage: Store dipped or wrapped caramels in a tin or plastic
container with a tight-fitting cover and keep at a cool room
temperature for up to a week.

Yield: About one hundred 3/4 by 1 1/2-inch caramels

Variations:

Bittersweet Chocolate Caramels:

Use 4 ounces unsweetened chocolate and 4 ounces bittersweet chocolate
in the caramels

COOKING LIVE SHOW #CL9095

All recipes courtesy of Nick Malgieri

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