I was a little nervous because I'd heard how tricky caramel could be. Even as I was making these, I heard Sandy Gluck on Martha Stewart Living Radio talk about the challenges she'd had when making caramel. EEEKKKKK! I hope these turn out!!
There are two recipes in the cookbook for Carmels. The base recipe is Honey Creme Caramels and to make the Chocolate Creme Caramels, you just add...Chocolate. The carmel mixture is the most beautiful honey brown color while it is cooking.
Well turn out, they did! These are the most delicious caramels and remind me of one you might purchase at a fine candy store. Now with that said, don't make this recipe if you are in a hurry, it's not a quick one. The caramel took about an hour to get to 248 degrees. It seemed like it took forever to get from 225 to 248!!! I didn't have an 8 x 8 pan, so I'd planned to use a 7 x 7. I ended up with enough caramel for for two 7 x 7 pans.
These caramels made a wonderful addition to the treat bags for my staff. Thanks to Jeanette of The Whimsical Cupcake for choosing this fabulous recipe. You can find the recipe on her site and links to all of the other Sweet Melissa Sunday's members here!
Next up...Chocolate Pie Crust and Chocolate Bourbon Pecan Pie.