Time 6h50m Number Of Ingredients 9 Steps:
Line a 9 x 13 inch quarter sheet pan with parchment paper. Butter the pan first so that the parchment paper sticks to the pan - this is optional, but will give you smoother edges to your caramels. Dissolve the coffee in the vanilla extract and set aside. Place all the ingredients, except for the coffee granules and vanilla extract, in a large pot. Heat over medium high heat, while stirring (with a whisk or spatula) occasionally, until all the ingredients melt to form a smooth liquid. Bring the mixture to a boil, and lower the heat to medium. Continue to cook the caramel chocolate base, while stirring frequently to make sure the caramel doesn’t burn at the bottom. Cook until the mixture reaches a temperature between 242 - 245°F. Then immediately whisk in the vanilla and coffee mixture. Remove the pot from the heat, and pour the mixture into the prepared quarter sheet pan. Please be careful as the sugar mixture is EXTREMELY HOT at this stage. Do NOT get it on your hands, or be tempted to lick / taste it! Allow the caramel to cool slightly. While the surface is still soft, sprinkle extra sea salt flakes (like maldon) on top. The caramel should cool completely to room temperature. Wrap the tray with plastic wrap and refrigerate until it hardens. I like to keep the caramel in the fridge overnight. Once chilled, remove from the fridge and then the pan. If the butter on the tray is making it hard to remove the parchment paper, keep the tray on a kitchen towel soaked in warm water. This will help release the parchment paper. Keep the caramel slab on a cutting board, and allow it to soften a little (to room temperature). Using a long, sharp, dry, clean knife (not a serrated knife), cut the caramel into pieces. The pieces can be whatever size you like. Wipe the knife clean between cuts, so that you get nice clean cuts. I prefer to cut the caramels into 0.75 x 1.5 inch pieces, or 1 x 1 inch squares.
Yield 64 caramels Number Of Ingredients 9 Steps:
Line 8-inch square pan with aluminum foil; butter foil in pan. Set aside. Combine all ingredients except vanilla in heavy 3-quart saucepan. Cook over medium heat, stirring occasionally, 7-12 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 22-25 minutes or until candy thermometer reaches 245°F or small amount of mixture dropped into ice water forms a firm but pliable ball. Remove from heat; stir in vanilla. Immediately pour hot caramel mixture into prepared pan. Cool 20 minutes. Score into 1-inch squares with tip of knife while mixture is still warm but has set on surface. Cool completely. Let stand at room temperature for 24 hours for easier cutting. Remove candy from pan using foil; cut candy into squares. Wrap each square in waxed paper.
Time 50m Yield 1-1/4 pounds. Number Of Ingredients 5 Steps:
Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.
Time 2h25m Yield 64 Number Of Ingredients 7 Steps:
Grease an 8 x 8 inch square pan. In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan. When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm. Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Dip caramel squares in chocolate and place on wax paper to cool.
More about “soft chocolate caramels recipes”
Time 25m Yield about 2-1/2 pounds. Number Of Ingredients 4 Steps:
Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
