Caramels Mous Au Chocolat (Soft Chocolate Caramels)

1. 1

   Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage.

2. 2

   (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water.

3. 3

   This should be done quickly to avoid burning.

4. 4

   The mixture forms a small ball that can be rolled with the tip of the fingers)

5. 5

   Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 23 in., using 4 oiled rulers to make a framework.

6. 6

   Let cool and cut.

* Per serving · 4 servings · Values may vary.

No additional tips available.