Chocolate Almond Caramels
Submitted by kamoflajed
Homemade chocolate almond caramels infused with coffee-steeped cream. Chewy, rich, and studded with toasted almonds. Wrapped individually, they make a stunning handmade gift.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
180 minThis is candy making at its most rewarding. Real cream gets steeped with freshly ground coffee, strained, then cooked with unsweetened chocolate, sugar, corn syrup, and butter until it hits that magic caramel stage.
Toasted almonds go in at the end, adding crunch and nuttiness to every chewy, coffee-laced bite.
Wrapped in cellophane with twisted ends, these look like they came from an artisan confectionery. Makes about 6 dozen pieces that keep for a month at room temperature, so they’re a perfect make-ahead holiday gift or party favor.
Kitchen Tips
- A candy thermometer is essential here; you’re looking for exactly 242 degrees for the right chewy texture
- Steep the coffee in the cream for a full 30 minutes and strain through a fine-mesh sieve so no grounds end up in your caramels
- Oil your knife and cutting board before slicing; caramel sticks to everything
- Work quickly when cutting since the caramel firms up fast as it cools
Ingredients
Directions
Line a 9-inch square baking pan with aluminum foil, covering the bottom and sides.
Generously butter the foil. In a heavy 3-quarts saucepan over medium-high heat, combine 1 cup of the cream and the coffee.
Bring to a boil, then remove fr om the heat .
Cover and let steep for 30 minutes. Return the pan to medium-high heat and bring the cream-coffee mixture to a boil again.
Strain through a very fine-mesh sieve into a measuring cup.
Add enough cream to measure 1 cup.
Return to the saucepan and add the chocolate, sugar, corn syrup and butter.
Stir over medium heat until the chocolate and butter melt and the sugar dissolves.
Clip a candy thermometer onto the side of the pan and boil, gently stirring occasio nally, until the thermometer registers 242 F, about 10 minutes.
Remove the pan from the heat and stir in the vanila, salt and almonds.
Four the mixture into the prepared pan.
Let cool until firm enough to cut, about 2 hours.
Coat a chopping board with vegetable oil.
Turn out the cooled caramel onto the board and peel off the foil.
Oil a large knife and cut the caramel into pieces about 1 inch square, reoffing the knife o ccasionally to prevent sticking.
Wrap each square in a piece of clear cellophan ev or waxed paper, twisting the ends.
Store in an airtight container at room temperature for up to 1 month.
(Makes 6 dozen; serves 36)
Comments
