Imagine a confection so luxurious it makes your taste buds dance with pure delight - our Soft Chocolate Caramels are about to revolutionize your dessert experience! These heavenly French-inspired treats combine the rich depth of dark chocolate with the silky smoothness of homemade caramel, creating an irresistible sweet that will transport you straight to a Parisian patisserie. Whether you're a seasoned baker or a curious novice, this recipe promises to turn your kitchen into a gourmet chocolate haven.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 24 pieces
Ingredients
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup light corn syrup
- 1 cup dark chocolate, chopped
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal. Lightly butter the parchment paper to prevent sticking.
- In a heavy-bottomed medium saucepan, combine granulated sugar, heavy cream, light corn syrup, and unsalted butter. Heat over medium heat, stirring constantly until the sugar dissolves completely.
- Insert a candy thermometer into the mixture and continue cooking without stirring. Allow the caramel to reach 240°F (soft ball stage), which typically takes about 15-20 minutes.
- Remove the pan from heat and carefully stir in the chopped dark chocolate until fully melted and incorporated. The mixture should become smooth and glossy.
- Add vanilla extract and sea salt, stirring gently to distribute evenly throughout the caramel mixture.
- Immediately pour the hot caramel into the prepared parchment-lined pan, using a spatula to spread it evenly to the corners.
- Allow the caramel to cool at room temperature for 2-3 hours, or until it sets completely and becomes firm but still soft.
- Using the overhanging parchment paper, lift the caramel block out of the pan and place on a cutting board.
- With a sharp, buttered knife, cut the caramel into 24 equal pieces. If the caramel is too sticky, briefly chill in the refrigerator before cutting.
- Wrap individual caramels in wax paper or cellophane twist wraps. Store in an airtight container at room temperature for up to 2 weeks.
Tips
- Use a reliable candy thermometer to ensure precise temperature control - this is crucial for achieving the perfect caramel consistency.
- Choose high-quality dark chocolate with at least 60% cocoa content for the most intense flavor profile.
- Stir constantly during the initial sugar dissolving stage to prevent burning and ensure smooth caramel.
- Allow caramels to cool completely at room temperature; refrigerating too soon can cause unwanted crystallization.
- Butter your knife before cutting to prevent sticking and achieve clean, precise caramel pieces.
- Store caramels individually wrapped to maintain their soft texture and prevent them from sticking together.
- For an extra touch of elegance, sprinkle a tiny pinch of sea salt on top of each caramel before serving.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 1g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 25mg
