4 c sugar
2 c light corn syrup
1/2 tsp salt
4 c heavy cream
1 (14-1/2 oz) can evaporated milk (1/-2/3 c)
1 square semisweet chocolate
1 square unsweetened chocolate
1 Tbs vanilla
1 c finely chopped nuts (optional) I don't use
chocolate confection coating or chocolate for dipping
Combine sugar, corn syrup, salt and 2 c cream in 6-qt heavy saucepan. Bring to a boil, stirring constantly until sugar is dissolved. Slowly add remaining 2 c cream, stirring constantly. When mixture reaches the soft ball stage (232 degrees), slowly pour in the evaporated milk, making sure the candy mixture never stops boiling. Stir gently while you add the evaporated milk. Add the chocolates; cook to the firm ball stage (248 degrees).
Remove from heat. Add vanilla and nuts. Pour half of candy into buttered 8" pan; pour the other half into buttered 15-1/2 x 10-1/2 x 1" jelly roll pan.
When cool and firm, cover candy in jelly roll pan with foil and place in refrigerator. Use this for dipping in chocolate.
Cut candy in 8" square pan in 1" squares when firm; you'll have 64 pieces. If you are not going to serve candy promptly, wrap each caramel in waxed paper.
Let candy in jelly roll pan set 2 or 3 days before dipping it in chocolate. On dipping day move it from the refrigerator to the cool room in which you will do the dipping. cut it in 50 pieces--form in squares, oblongs or any desired shape. Place on waxed paper and let stand 1 hour, or until it reaches room temperature. Then dip in chocolate. Recipe makes 3-1/2 pounds caramels before dipping.
Carmel/Brazil Nut Chocolates Wrap 1 piece of caramels supreme around a Brazil nut. Repeat with as many nuts as desired. Dip in Chocolate.
Caramel/Nougat Chocolates Press half pieces of nougat centers and caramels supreme together; shape as desired and dip in chocolate.
Snappers Omit nuts from Caramels supreme. Arrange groups of 3 or 4 cashews nuts or pecan halves on buttered baking sheets 2" apart to make clusters. When caramels supreme are cooked and just after removing from heat, drop 1 tsp hot candy over each cluster of nuts to form turtles (snappers). You can shape them a little when they are cool. Or if you prefer, press a caramel, when cool enough to handle, on each nut cluster and shape. Let part of the nuts show, regardless of which way you make the snappers. Spread tops with melted chocolate, or dip in chocolate. Half of the recipe for Caramels Supreme makes about 150 snappers.
These caramels are soooo good. I get quite a few requests for them once people have tried them.
2 c light corn syrup
1/2 tsp salt
4 c heavy cream
1 (14-1/2 oz) can evaporated milk (1/-2/3 c)
1 square semisweet chocolate
1 square unsweetened chocolate
1 Tbs vanilla
1 c finely chopped nuts (optional) I don't use
chocolate confection coating or chocolate for dipping
Combine sugar, corn syrup, salt and 2 c cream in 6-qt heavy saucepan. Bring to a boil, stirring constantly until sugar is dissolved. Slowly add remaining 2 c cream, stirring constantly. When mixture reaches the soft ball stage (232 degrees), slowly pour in the evaporated milk, making sure the candy mixture never stops boiling. Stir gently while you add the evaporated milk. Add the chocolates; cook to the firm ball stage (248 degrees).
Remove from heat. Add vanilla and nuts. Pour half of candy into buttered 8" pan; pour the other half into buttered 15-1/2 x 10-1/2 x 1" jelly roll pan.
When cool and firm, cover candy in jelly roll pan with foil and place in refrigerator. Use this for dipping in chocolate.
Cut candy in 8" square pan in 1" squares when firm; you'll have 64 pieces. If you are not going to serve candy promptly, wrap each caramel in waxed paper.
Let candy in jelly roll pan set 2 or 3 days before dipping it in chocolate. On dipping day move it from the refrigerator to the cool room in which you will do the dipping. cut it in 50 pieces--form in squares, oblongs or any desired shape. Place on waxed paper and let stand 1 hour, or until it reaches room temperature. Then dip in chocolate. Recipe makes 3-1/2 pounds caramels before dipping.
Carmel/Brazil Nut Chocolates Wrap 1 piece of caramels supreme around a Brazil nut. Repeat with as many nuts as desired. Dip in Chocolate.
Caramel/Nougat Chocolates Press half pieces of nougat centers and caramels supreme together; shape as desired and dip in chocolate.
Snappers Omit nuts from Caramels supreme. Arrange groups of 3 or 4 cashews nuts or pecan halves on buttered baking sheets 2" apart to make clusters. When caramels supreme are cooked and just after removing from heat, drop 1 tsp hot candy over each cluster of nuts to form turtles (snappers). You can shape them a little when they are cool. Or if you prefer, press a caramel, when cool enough to handle, on each nut cluster and shape. Let part of the nuts show, regardless of which way you make the snappers. Spread tops with melted chocolate, or dip in chocolate. Half of the recipe for Caramels Supreme makes about 150 snappers.
These caramels are soooo good. I get quite a few requests for them once people have tried them.
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