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Have you made Caramels Au Chocolat - Chocolate Caramels?
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Rating: 3.9/5 (14 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Hard
Cuisine: French
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 198
% Daily Value**
Total Fat 9g
Saturated Fat 5g
Unsaturated Fat 0g
Cholesterol 21mg
Sodium 68mg
Total Carbohydrate 29g
Dietary Fiber 0g
Sugars 29g
Protein 3g
Vitamin A  5%Vitamin C  0%
Calcium  11%Iron  2%
Potassium  4%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramels Au Chocolat - Chocolate Caramels

Recipe Tags: Candy Recipes

Date Added: June 11, 2009


3 cups Milk
13 oz Confectionery Sugar
Glucose egg sized piece
oz Chocolate in tablets
1 1/2 oz Butter
1/2 Vanilla Bean
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1. Put milk, sugar, vanilla bean and glucose into a stew pan.

2. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove.

3. Meanwhile, heat the mixture in the stew pan, not letting it boil, since you merely want to melt the sugar and glucose.

4. When completely melted, pour this mixture, bit by bit, into the chocolate, while stirring.

5. When thoroughly mixed, cook at moderate heat, constantly stirring.

6. Cook to the 'ball' stage. (To test the stage of cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water.

7. This should be done quickly to avoid burning.

8. The mixture forms a ball that can be rolled with the tip of the fingers).

9. Remove from the fire, add the butter, mix well, and pour onto an oiled marble slab in an oiled, iron framework.

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Dietary Notes:
This recipe is very low-sodium with 68mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Beans, Butter, Natural Sweeteners allergies.
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