Simple, homey and classic, these caramels can be stacked in a box and nicely wrapped, or just kept on hand for last-minute visitors or impromptu host gifts.
Chocolate Caramels
(Adapted from How to Cook Everything by Mark Bittman)
2 tablespoons unsalted butter
4 ounces unsweetened chocolate, chopped (unless you’re using chips)
1½ cups heavy cream
2 cups sugar
1/2 cup light corn syrup
pinch of salt
1½ teaspoons vanilla extract
1. Line a 9-inch square baking pan with parchment paper, making sure the paper comes up all sides of the pan. Combine all ingredients except vanilla in a small saucepan and heat on medium-low. Stir constantly until the sugar is melted and the mixture is uniform, then insert candy thermometer and keep your spoon and hands off the candy. Watch the temp — you can increase the heat to medium if it seems like its taking a very long time — until the mixture hits 245 degrees.
This article appears in Dec 2-8, 2009.