Readingground Blogazine

Last week we made chocolate caramels and they must have been the most universally loved product we have made since school started. We were hosting a party that weekend so I brought many home, the consensus was that they were fantastic. They taste like fancied up tootsie rolls, and as someone who hates tootsie rolls, I can say they are so much better. Make them for your loved ones, they will think more highly of you, trust me. Friends have been asking me about them for a week. This recipe from Epicurious is pretty much exactly what we made. You should try them, they might change your life.

Salted Chocolate Caramels

2 cups heavy cream
10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1 3/4 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into tablespoon pieces
2 teaspoons flaky sea salt such as Maldon
Vegetable oil for greasing

Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.

Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.

Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes.

Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously).

Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes.

Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut.