Do You Need A Riesen To Make Candy?

Okay, it seems that I've corrected my missteps in making the iconic chocolate-covered chocolate caramel. They resist the tooth at first, but as they sit in your mouth, they become pliable and begin to melt away. A bit like chocolate-meets-caramel-meets-taffy, these are a cinch to make if you follow the instructions. If you do make them, everyone who tries them will love you. Interested? Come with me and I'll show you how!

I'm beginning a new chapter with candy-making in my cooking experience. I've always loved these, so I found a copycat recipe at https://food52.com/recipes/38969-chocolate-caramels

You will need:
1 cup(237 mL) heavy cream
4 tablespoons(57 g) butter
14 oz.(397 g) semi-sweet chocolate chips, divided into 6 oz.(170 g) and 8 oz.(227 g) portions
1 cup(220 g) granulated white sugar
1/2 cup(171 g) light corn syrup
1/4 cup(59 mL) water
1/2 teaspoon(1.6 g) kosher salt, plus extra for decoration

Spray an 8"x8" pan with cooking spray. Line with parchment paper, leaving extra overhanging. Spray the parchment paper, both the the bottom and the sides, and set aside.

Cut the butter into small chunks. Place the butter and cream in a small saucepan over high heat.

When the butter is fully melted, remove from heat. Pour in the 6 oz.(170 g) of chocolate chips and let rest 2 minutes.

Pour the sugar, corn syrup(use a spatula to get as much as you can out of the container), and water into a medium saucepan and place on high heat. Mix to dissolve the sugar as it heats.

When the sugar is dissolved, leave to bring to a boil. Allow to boil unstirred.

While the syrup is cooking, mix the 6 oz.(170 g) chocolate into the cream/butter mixture until the mixture is thick and smooth.

Swirl the syrup occasionally as it cooks. When it reaches an honey-like color, reduce the heat to medium and remove the pan from heat.

Pour the chocolate mixture and salt into the syrup. Whisk to fully incorporate. Yes, this bubbling is expected. Be very careful when whisking as this can cause severe burns if you splash any on yourself.

Return to medium heat and whisk constantly.

The mixture will thicken as you cook it.

This is the critical temperature. The previous picture is what the candy looked like when it reached 250F which is the target temperature. You need to cook it until it reads 250 F even with constant whisking. Below that temperature, your caramel will be very soft as there will still be water in it. The key to a good, firm caramel is to cook off as much water from the mixture as possible.

Once you reach the perfect temperature, pour the hot candy(very carefully!) into the prepared 8"x8" pan. Allow to cool in open air until just warm, then transfer to the refrigerator and let chill until firm and set. I let mine cool for 1 hour 30 minutes, before transferring to the refrigerator another 1 hour 30 minutes.

When the caramel is set(should resist pressure), remove the caramel slab from the pan using the overhanging paper.

Place on a cutting board. Using a sharp knife dipped in hot water, cut the caramel into bite-sized pieces.

Line a cookie sheet with parchment or wax paper.

Melt the remaining chocolate in a microwave-safe bowl in 30 second bursts. Mix the melting chocolate between each burst. This took about 2 minutes; it's ready when there all the chips are fully melted.

Coat the individual pieces in chocolate and place on the cookie sheet. When all are coated, sprinkle lightly with kosher salt and place in the freezer just long enough for the chocolate to set, about 10 minutes. Serve and be prepared for high praise! My mother loves these things, but hates when I buy her presents; I'm making her a batch of these for Christmas this year. I hope you try these and are moved to do the same for a friend or family member. Now you know how; cook on!