Chocolate Caramels

Here’s a little listing of ingredients with no discernible method. It’s fairly typical of the Girl’s Trade School book. I can only assume that the lady who wrote it down knew what to do! Candy making requires some precision and a candy thermometer. It is suggested to test your thermometer before every use to ensure accuracy. You can do this by boiling water, which should boil at 212º every single time. If your thermometer is off, you can adjust your recipe accordingly.

Caramel is also NOT carmel. I had not known the difference when I was younger and didn’t realize the two were not interchangeable. Caramel refers to candy. Carmel refers to places and names. You can buy caramel in Carmel, you can make caramel with someone named Carmel, but you can’t buy Carmel unless you are able to buy a whole town.

I have added some basic instructions below the recipe, but I have not tried this recipe and can’t guarantee the method. Most recipes for caramel I found online use corn syrup and evaporated milk or cream. I’d be interested in knowing how this recipe turns out.

Chocolate Caramels

2 cups brown sugar

1 cup milk

1/4 cup butter

2 oz chocolate (unsweetened)

Basic method: Prepare your pan first – generously butter your cooling pan at the minimum. Some sites suggest buttering foil and/or parchment paper in the bottom of the pan as well. Next, in a saucepan over medium heat, combine butter, chocolate and sugar. Bring just to a boil, then gradually add the milk, slowly so as not to reduce the temperature of the mix. Keep at an even soft ball temperature (234º) through the addition of the milk, then bring up to hard ball (248º). Immediately transfer to your cooling pan and let it stand for at least 5 hours. Use a buttered knife to cut into squares and then wrap individual pieces in waxed paper.

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