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Jacques Torres' Soft Chocolate Caramels

 

 

 

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Soft Chocolate Caramels

Jacques Torres, Le Cirque, New York, New York
America’s Best Chefs
1995, Food & Wine Books, American Express Publishing

Alibris

“Two great flavors, chocolate and caramel, join to make a delectable
confection that’s both chewy and chocolatey. These bite-size squares
are a snap to make.”

Makes 40 caramels

1 cup sugar
1 cup heavy cream
1/4 cup light corn syrup
5 1/2 ounces bittersweet chocolate, chopped

1. Line an 8-inch square cake pan with plastic wrap, letting some hang
over opposite sides of the pan. In a heavy medium saucepan, combine
the sugar, cream and corn syrup. Bring to a boil over moderate heat,
stirring frequently. Reduce the heat to low and boil gently until the
mixture reaches the soft-ball stage, about 30 minutes. A candy ther-
mometer should register 240 degrees F.
2. Off the heat, add the chocolate and whisk until smooth. Pour into
the prepared pan and let cool completely.
3. Pull the caramel out of the pan by the plastic wrap. Peel off the
plastic wrap and cut the caramel into 1 1/2-inch squares. Store
in an airtight container, with waxed paper separating the layers,
at room temperature.

Chef’s Tip:  Though these caramels are delicious when first made,
their flavor develops after a day, and they can be kept for weeks.

 

Jacques Torres Chocolate


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