Caramel, Dark Chocolate

0 Review(s)
Ethnicity
None  
Base Type
Sugar  
Course
Candy  
Preparation Time
30-60 Minutes  
Difficulty
Intermediate  
Serving Size
Refresh / Double it
Comments
Okay to double recipe, We used Ghirardelli Bittersweet chocolate chips, Very good first used Christmas 2011  
Source
 
Source Description
 
Last Modified
2011-12-30  
User
Joyce McGuire



Ingredients
                
2 c
heavy cream

1 1/4 c
corn syrup

2 1/4 c
sugar

1/4 t
salt

1/2 lb
chopped small Bittersweet chocolate

1/4 lb
butter, unsalted

1 T
butter


Directions
Line a medium sized rimmed cookie sheet with parchment paper, making sure to have paper go up and over sides. Butter it with 1 tablespoon butter.

Set pan aside in a spot where it will not be moved. In a heavy 4-quart saucepan, combine 1 cup cream, corn syrup, sugar, and salt. Clip on candy thermometer. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.

    Cook, stirring constantly, until temperature reaches 220 degrees, 6 to 8 minutes; watch so mixture doesn't boil over. Continue stirring, and add chocolate and butter; keep mixture boiling, and slowly add remaining 1 cup cream. Cook, still stirring, until temperature reaches 240 degrees (soft-ball stage), about 60 minutes, keeping mixture at a low boil.

Without scraping pot, pour mixture into prepared pan. Let stand uncovered at room temperature for 24 hours without moving. Scrape pan sides and set aside to cool for an almost instant treat. 
    
Using a large knife, cut into 1-by-1 1/4-inch pieces or other shapes. Wrap each piece in cellophane or waxed paper.