I do however enjoy eating, and I know good when I taste it.
This weeks link party is recipes hosted by Dear Emmeline and she is cooking up foods with holiday leftovers.
I have been trying for 10 years to perfect or find a chocolate caramel recipe that is as good as my butter caramel recipe. Last year I gave yet another recipe a try.
It was "the one". The one that is now in the lineup of favorite holiday treats to make year after year. The one good enough to end the yearly search for a chocolate caramel recipe.
The only change I have is to NOT cook it to the temp they call for in the original recipe. The original recipe calls for cooking to 255* on a candy thermometer. I find cooking to that temp makes the caramel too hard. I recommend 252 and no higher for perfect ones, at least in my kitchen. Cook it right at 252 and when it starts to go above that, turn it off.
Unlike my butter caramels this one is a two step boil process. A little more work, but after a 10 year search for the perfect tasting chocolate caramels, I'm not messing with it because the outcome is excellent. I doubled the batch this year without any problem.
I use Ghiradelli 60% bittersweet chocolate baking bars. I won't use another brand because these give me the taste I was going for. Yummmm.......
Remember to stop in at Dear Emmeline's and link up a holiday recipe. For the full chocolate caramel recipe/tutorial, head over to Epicurious .... they don't mind writing out tutorials. I like to just get right to the best part....... the eating. And these are excellent eating if you want to indulge.
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