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Yield
Serves : 64 caramels

How to Make It

Step 1    

Line an 8-inch square metal baking pan with foil, extending the foil over the sides of the pan. Thoroughly coat the foil with the canola oil.

Step 2    

In a heavy 3-quart saucepan, combine the cream, honey, chocolate, granulated sugar and brown sugar and bring to a boil over moderate heat. Using a pastry brush dipped in warm water, brush down the side of the pan a couple of times to prevent crystallization.

Step 3    

Raise the heat to moderately high and place a candy thermometer in the pan. Continue to cook the syrup, stirring constantly, until the temperature registers 254°, about 20 minutes.

Step 4    

Remove the saucepan from the heat and quickly stir in the butter, vanilla and walnuts. Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.

Step 5    

Use the ends of the foil to lift the caramel from the pan. Peel the foil off the back of the caramel. Coat the blade of a chef's knife with oil. Cut the caramel into 8 equal strips, then cut each strip into 8 pieces. Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.

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