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Chocolate-Almond Caramels

Source of Recipe

From "Williams-Sonoma: Gifts from the Kitchen"


Recipe Introduction

"These rich candies have grown-up flavor. Try presenting them on plates wrapped in festive cellophane."

List of Ingredients

• About 1¼ cups heavy cream
• 3 Tbsp freshly ground (medium-grind) coffee (not instant)
• 3 ounces unsweetened chocolate, chopped
• 1½ cups granulated sugar
• ¾ cup light corn syrup
• ¼ cup unsalted butter
• 2 tsp vanilla extract
• ¼ tsp salt
• 1¾ cups whole almonds, toasted and coarsely chopped
• Vegetable oil


Recipe

Line a 9-inch square baking pan with aluminum foil, covering the bottom and sides. Generously butter the foil.

In a heavy 3-quart saucepan over medium-high heat, combine 1 cup of the cream and the coffee. Bring to a boil, then remove from the heat. Cover and let steep for 30 minutes.

Return the pan to medium-high heat and bring the cream-coffee mixture to a boil again. Strain through a very fine-mesh sieve into a measuring cup. Add enough cream to measure 1 cup. Return to the saucepan and add the chocolate, sugar, corn syrup, and butter. Stir over medium heat until the chocolate and butter melt and the sugar dissolves. Clip a candy thermometer onto the sides of the pan and boil, gently stirring occasionally, until the thermometer registers 242°F, about 10 minutes.

Remove the pan from the heat and stir in the vanilla, salt, and almonds. Pour the mixture into the prepared pan. Let cool until firm enough to cut, about 2 hours.

Coat a cutting board with vegetable oil. Turn out the cooled caramel onto the board and peel off the foil. Oil a large knife and cut the caramel into pieces about 1 inch square, re-oiling the knife occasionally to prevent sticking. Wrap each square in a piece of clear cellophane or waxed paper, twisting the ends. Store in an airtight container at room temperature for up to 1 month.

Makes about 6 dozen