The recipe is easy to make and has just a few ingredients. And, on a hot summer day you won’t have to heat up your kitchen. They last a long time, if you can resist them. I got the recipe from “The Ultimate Candy Book”. So far anything I have made from it has worked out really well. Sometime when I’m really, really bored I am going to try making the gum recipe from the book, but I haven’t gotten that bored yet.
1 1/2 cups light cream (half n half)
1 1/4 cups sugar
5 T unsalted butter, plus more to grease the dish
1/2 cup light corn syrup
2 oz unsweetened chocolate, coarsely chopped
- Butter an 8 inch pan or flexible hard-candy molds.
- Combine cream, sugar, butter and corn syrup in a heavy, tall-sided pan. If it isn’t high enough you will have a huge mess on you stove.
- Place the pan over medium heat and stir until th sugar dissolves. Add the chocolate and stir until the chocolate melts.
- Clip a candy thermometer to the inside of the pan. Raise he heat to medium-high and bring the mixture to a boil without stirring. Cook, stirring occasionally, until the mixture reaches 240F (soft ball).
- Continue to cook, stirring constantly and vigorously, until the temperature reaches 248F (firm ball)
- Pour the hot caramel into the prepared pan and set it aside to cool slightly. When the candy is cool enough to handle, but still warm to the touch, use a flexible spatula to remove the caramel from the pan in one piece. Place the caramel on ta cutting board and use a sharp knife to cut the candy into 1-inch squares. If you wait until the caramel is cold, it will be difficult to cut.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.