Chocolate-Glazed Caramels
Submitted by drurygal
Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.
YIELD
2 2/3 dozenPREP
15 minCOOK
30 minREADY
2 hrsThese are proper old-fashioned caramels made the real way: sugar, cream, butter, and corn syrup cooked low and slow to the firm-ball stage, then topped with a layer of melted milk chocolate. They’re chewy, buttery, and loaded with chopped pecans, with that chocolate shell cracking slightly when you bite in.
Candy making is all about temperature control. You need a candy thermometer and patience. Cook over low heat first to dissolve the sugar completely (any undissolved crystals will make the caramels grainy), then increase to medium and stir occasionally until you hit 240 to 245°F (115 to 118°C). That’s the firm-ball stage, and it’s the difference between soft, stretchy caramels and rock-hard candy.
The chocolate glaze goes on after the caramel has cooled completely in the pan. Melt it in a double boiler over hot (not boiling) water. Boiling water creates steam that can cause the chocolate to seize into a grainy mess. Spread it evenly over the caramel and refrigerate until set.
Chef Tips
- Use a wooden spoon for stirring. Metal spoons conduct heat and can cause sugar to crystallize on the sides of the pan.
- Line the pan with foil for easy removal. Without it, you’ll be chiseling caramel out of the pan.
- Cut with a warm knife. Run it under hot water and dry it before each cut for clean edges.
- Wrap each piece individually in wax paper for gifting. They’ll stick together without it.
Variations
- Top each piece with a walnut half before the chocolate sets for a turtle-style finish.
- Use dark chocolate instead of milk chocolate for a more bittersweet glaze.
- Sprinkle flaky sea salt over the chocolate while it’s still wet for salted chocolate caramels.
Ingredients
Directions
Line a 9×5×3 inch loaf pan with foil.
Lightly butter foil.
In a heavy, 2½ quart saucepan, combined granulated and brown sugars, corn syrup, cream, milk and butter.
Cook, stirring with wooden spoon, over low heat until sugar is dissolved.
Over medium heat, cook, stirring occasionally, to 240 to 245 degrees F on candy thermometer, or until a little in cold water forms a firm ball, like caramel.
Do not overcook.
Remove from heat; stir in vanilla and nuts.
Turn into prepared pan, let cool.
Melt chocolate in double-boiler top, over hot, not boiling, water.
Spread over mixture.
Refrigerate to allow the chocolate to harden.
With warm knife, cut into 32 pieces.
If desire, decorate each piece with a walnut half.
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