We are a week away from February, the sweetest month of the year, but I have already started my Valentine’s baking and I could not wait to share this recipe with you. It amazes me how quickly these holidays sneak up on us, I do love this special day and all the sweets that come along with it! I will have to say that I am particularly excited about this recipe and blog post, not only because this might be one of my absolute favorite recipes, but because this month is the first month of my partnership with Advocate Magazine. Each month I will feature my favorite recipes in this local, Dallas based, magazine. I hope you will follow along on this journey and try out my monthly dessert recipes!
There are so many wonderful traditions that tell the story of Valentine’s Day. Who doesn’t love a bouquet of red roses, a red heart full of chocolates, and yummy champagne? I challenge you to mix it up this year and share the love of handmade food with your family and friends; there is nothing more romantic than that. I want to share with you one of my favorite treats, Chocolate Caramels. These perfect little gems are ideal because they fall somewhere between the chewiest caramels and decadent dark chocolate fudge. If you are a lover of chocolate, play around with the different intensities of chocolates and choose your favorite brand to make these bite size confections your very own. Before serving or wrapping the caramels individually, garnish each one to your liking. Sprinkle them with powdered sugar, cocoa powder, or top them with nuts or spicy red hearts. Pour yourself a glass of champagne and raise a toast to chocolate caramels that are sure to be a Valentine’s Day tradition.
- 500 ml heavy cream
- 1 ¾ cup granulated sugar
- 2 ¾ cup corn syrup
- 1 ½ tbsp butter, cubed
- 1 ½ cup semisweet chocolate chips
- Combine first four ingredients in a saucepan and cook to 245 F, stirring constantly
- Remove from pot from the heat and add the cubed butter and chopped chocolate and stir to combine (do not over mix, the ingredients will separate)
- Immediately pour the mixture into 9″ square pan
- Let cool at room temperature until set
- Cut the caramel into desired shape and size
- Leave the caramels plain or dredge in powdered sugar or a mixture of cocoa powder and powdered sugar
- Wrap caramels in wax paper and store in air tight container until ready to serve