Shelly's Recipe

CHOCOLATE CARAMELS

Category: Candy

2 tbsp vegetable oil
1 1/2 cups whipping cream
10 oz bittersweet chocolate, finely chopped
2 cups sugar
1/2 cup honey
2 tbsp unsalted butter, softened

Line an 8 square pan with foil that extends over sides. With a paper towel, coat bottom and sides of foil with 1 tbsp oil; set aside.

In a 3 quart saucepan over medium heat, bring cream to a boil. Add chocolate and stir until melted and blended, about 3 minutes. Add sugar and honey. Return mixture to a boil, and wash down sides of pan 2 times with pastry brush dipped in warm water, to prevent sugar from crystallizing.

Place candy thermometer in pan and cook mixture until it registers 275, 8-10 minutes, stirring constantly. Remove pan from heat; stir in butter; our mixture into pan. Let caramel cool for 2-3 hours.

With remaining tbsp oil, coat a cutting board and blade of a knife. Cut caramel into strips and then each strip into 8 pieces. In a tightly covered container, between sheets of waxed paper, caramels will keep 2 weeks at room temperature.