French caramels

 
                              FRENCH CARAMELS
 
 Recipe By     : Homemade Good News (Vol 4 No 2)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           sugar
      3/4  cup           light corn syrup
    3 1/2  ounces        bittersweet chocolate
      1/4  teaspoon      salt
    1 1/2  cups          cream
 
 Combine the sugar, corn syrup, chocolate, salt 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, and stirring occasionally, cook to
 soft-ball stage - 238F. Add another 1/2 cup of cream and bring to 238F
 again, this time stirring only a little. Add the remaining 1/2 cup of cream
 and cook to 248F without stirring. Remove from heat at once and pour into a
 buttered 8x4 inch pan. Do not scrape sides of 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 room temp before you dip them. Wrap
 individually or keep in an air-tight container.
 
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