French Caramels
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 3 1/2 ounces bittersweet chocolate
- Cut
- 1/4 teaspoon salt
- 1 1/2 cups cream
- 1 cup sugar
- 3/4 cup light corn syrup
- Dip
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Spatula
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Kitchen thermometer