“I had one chocolate caramel once two years ago and it was simply delicious. I’ve often dreamed since then that I had a lot of chocolate caramels, but I always wake up just when I’m going to eat them.”
–Chapter 3, Anne of Green Gables by L. M. Montgomery
Anne’s cup of happiness was full, and Matthew caused it to overflow. He had just got home from a trip to the store at Carmody, and he sheepishly produced a small parcel from his pocket and handed it to Anne, with a deprecatory look at Marilla.
“I heard you say you liked chocolate sweeties, so I got you some,” he said.
“I’ll just eat one to-night…I can give Diana half of them, can’t I? The other half will taste twice as sweet to me if I give some to her.”
–Chapter 12, Anne of Green Gables by L. M. Montgomery
- 1/2 Cup Cream
- 1 Cup Sugar
- 1/4 Cup Light Corn Syrup
- 3 Tbsp. Honey
- 1/2 tsp. Vanilla Extract (I used Butter Vanilla emulsion)
- 1 tsp. Fine Sea Salt
- 1 Cup Semi-Sweet Chocolate Chips
- Course Sea Salt for sprinkling on top
Line a small baking dish with foil, & then spray the foil with non-stick spray. In a medium pot on medium heat, bring the cream to a bubbling simmer, & then place a candy thermometer in the pot. Add in the sugar, corn syrup, & honey & stir it constantly with a wooden spoon until the thermometer reaches about 257ºF. Quickly remove the pot from the heat & stir in the butter, vanilla, & fine salt (you’ll need to stir really well to get it thoroughly combined).
Pour the mixture into the foil-lined dish, spreading it out evenly, & let it cool completely. Coat a cutting board & large knife with some non-stick spray, & then flip the caramel block onto the board & peel off the foil. Cut the caramel into bite-size cubes, re-non-sticking the knife as needed.
In a double boiler (pot with a few inches of simmering water with a heat-proof bowl resting on top, not touching the water) pour 3/4 cup of the chocolate chips. Place your (cleaned) candy thermometer into the bowl & bring the chocolate, stirring occasionally, up to about 118ºF. Remove the bowl from the heat & stir int the remaining 1/4 cup of chocolate bits until they melt & then temperature lowers to about 80ºF. Put the bowl back onto the pot & bring the temp. just up to about 87ºF, stirring so that it’s all nice and smooth. Remove the bowl again & you’re ready to dip your caramels!
Line a large tray with parchment paper. Using a fork, lower 1 caramel bite into the chocolate at a time & flip it around so it gets completely coated. Lift it out with the fork & place it onto the parchment paper. Continue this process until all of the caramels are coated & on the parchment. As the coating is still solidifying, sprinkle a little coarse sea salt onto the tops of the candies. Let harden completely & then share with your friends, family, & fabulous little orphan girls!
Adapted from a recipe in T Magazine.