Chocolate caramels are delicious on their own, but are transformed into a decadent Valentine treat when enrobed in sweet raspberry dark chocolate.
Yields: approximately 64 caramels
- 2 cups heavy cream
- 10½ oz fine-quality bittersweet chocolate, finely chopped
- 1¾ cups sugar
- ½ cup light corn syrup
- ¼ cup water
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, cubed
- Raspberry Chocolate Melts
- Sprinkles to decorate
- Line an 8×8 inch square cake pan by criss-crossing two sheets of parchment paper, being sure to cover all sides. Spray lightly with cooking spray and set aside.
- In a 1-quart heavy saucepan, bring heavy cream to a boil over medium-high heat. Reduce heat to low and add chocolate. Let stand one minute then stir until smooth. Remove from heat and set aside.
- In a 5-quart heavy saucepan, bring sugar, corn syrup, water and salt to a boil over medium heat until sugar is dissolved. Without stirring, continue to boil uncovered for about ten minutes until sugar becomes a golden brown. Occasionally swirl pot so that sugar does not burn to the bottom.
- Add chocolate to sugar keeping in mind that the mixture will bubble vigorously.
- Stir continuously over medium heat for about 15 minutes until candy thermometer registers 255 degrees Fahrenheit.
- Add butter, stir until completely melted and smooth. Immediately pour into prepared pan and allow to set for at least two hours.
- Remove caramels from pan and cut into one inch squares. Store in an airtight container for up to two weeks.
- Melt candy melts according to package directions.
- Dip caramels into chocolate, tap off excess and transfer to parchment paper to set.
- If desired, add sprinkle to the top of each caramel immediately after dipping and before the chocolate sets.
Wilton has a limited edition dark cocoa raspberry candy melt. If unavailable, raspberry candy flavoring can be added to dark chocolate melts.