Chocolate Caramels (by butterwithasideofbread)

 

I have been searching for a good Chocolate caramel recipe and this one fits the bill for now.  I think I would like it a little bit more chocolatey but it's pretty good!  

1 c. sugar

3/4 c. light corn syrup

2 oz. unsweetened chocolate (broken into small pieces

1 1/2 c. heavy whipping cream - divided

Line an 8x8 pan with foil and grease the foil with butter

In a large saucepan, bring sugar, corn syrup and chocolate to a boil over medium heat and stir until smooth

Add 1/2 c. cream and stir constantly until candy thermometer reads 234 F. degrees.  Add another 1/2 c. cream and return mixture to 234 degrees, stirring constantly.  Add the remaining 1/2 c. cream and cook until the temperature reaches 240 F. , Test candy (if you live in a high altitude, you may want to begin testing when the mixture reaches 234F) If the mixture dissolves in the water, you need to keep cooking until the temperature goes up 2 more degrees, then test again.  If mixture hardens when a small dollop is placed in ice cold water, then remove from heat and pour into prepared pan.

Immediately pour the mixture into pan and let stand until firm - about 5 hours or overnight

using the foil, lift the candy out of the pan.  Remove foil and cut into 1" squares.  Then wrap the candy in caramel wrap paper or wax paper. 

** you may find the temperature can be different for different altitudes, just keep testing to make sure its the right consistency.  If cooked too long, it will become too hard.  The higher the elevation, the lower the temperature will be when the candy is done.