Directions: |
Directions:Heat up heavy cream with vanilla, corn syrup & honey.
Cover & let infuse. Cube butter & chop chocolate wafers thinly & set aside.
Line a 8x8" cake pan or similar.
For the caramel:
Cook 1/3 of the powdered sugar in a heavy bottomed saucepan on medium high heat. When it begins to melt, stir with a spatula or a whisk every so often until it turns into amber color & shows no more lumps, continue to repeat the same step with remaining powdered sugar then reduce heat.
The candy thermometer should now read 345ºF (175ºC) & begin smoking, you don't want to wait too much longer or it will get bitter. Turn off heat.
Pass the hot vanilla cream mixture thru a sieve to deglaze the caramel.
Press down the vanilla bean to extract as much flavor as possible.
Turn the heat back on, spread over chocolate & cook until thermometer reads 250ºF (120ºC).
Turn off the heat & add the cubed butter & OR red food coloring, opt.
Stir up mixture until completely smooth.
Pour the chocolate caramel out into the oiled parchment lined pan & thump it against the counter a few times to get the air bubbles out.
Then allow it to sit, undisturbed for at least 2 hours (overnight is best). When the caramels have set, cover top with waxed paper in contact & lift them out of the pan by the parchments. With a very sharp knife, cut the chocolate caramel block in half, then each half in 4 strips. Divide the 8 strips into 8 candies leaving space between each piece otherwise caramels will reconnect from each other.
Chocolate caramels can be topped with toasted nuts such as pistachio, hazelnut, walnuts, pecans, almonds, etc.
Cut squares of waxed paper a little long than your caramels. Wrap each caramels in waxed paper & twist the ends closed. |
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