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French Caramels
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1 cup | sugar |
3/4 cup | light corn syrup |
3 1/2 oz. | bittersweet chocolate |
1 1/2 cups | cream |
Combine the sugar, corn syrup, chocolate and 1/2 cup of the cream in a heavy saucepan. Cook over fairly high heat, stirring constantly, until sugar is dissolved. Reduce heat to medium, stirring occasionally, cook to soft ball stage (234 to 238 degrees). Add another cup of cream and bring to 234 to 238 degrees again, this time stirring only a little. Add the remaining 1/2 cup of cream and cook to 248 degrees without stirring. Remove from heat at once and pour into a buttered 8"x14" pan. Do not scrape sides of the saucepan as you pour or you will get sugar crystals in your candy. When the caramel is firm, turn it out onto waxed paper and cut into squares. Leave plain or dip in chocolate coating. Make sure caramels are at room temperature before you dip them. Wrap individually or keep in an air-tight container.
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