French Caramels

1. 1

   Combine the sugar, corn syrup, chocolate, salt and 1/2 cup of the cream ina heavy saucepan.

2. 2

   Cook over fairly high heat, stirring constantly, until sugar is dissolved.

3. 3

   Reduce heat to medium, and stirring occasionally, cook to soft-ball stage (238F).

4. 4

   Add another 1/2 cup of cream and bring to 238F again, this time stirring only a little.

5. 5

   Add the remaining 1/2 cup of cream and cook to 248F without stirring.

6. 6

   Remove from heat at once; pour into a buttered 8x4-inch pan.

7. 7

   Do not scrape sides of saucepan as you pour, or you will get sugar crystals in your candy.

8. 8

   When the caramel is firm, turn it out onto waxed paper and cut into squares.

9. 9

   Leave plain or dip in Chocolate Coating.

10. 10

    Make sure caramels are room temp before you dipthem.

11. 11

    Wrap individually or keep in an air-tight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.