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Add a photoRaciónes: 1
Ingredientes
- 1 tsp Unsalted butter, melted
- 2 c. Heavy cream
- 1 c. Granulated sugar
- 1 c. Light corn syrup
- 6 ounce Unsweetened chocolate,
- Â Â Minced
- 1 tsp Vanilla extract
- 2 c. Walnut pcs, toasted
Direcciones
- Equipment measuring c., measuring spoons, small nonstick pan, cook's knife, cutting board, 10" by 15" baking sheet with sides, aluminum foil, pastry brush, 3 qt sauce pan, whisk, rubber spatula, serrated slicer.
- Line a backing sheet with aluminum foil. Lightly coat the foil with the melted butter and set aside.
- Heat the cream, sugar, corn syrup, and minced chocolate in a 3 qt saucepan over medium heat. When warm, stir to dissolve the sugar and chocolate. Bring mix to a boil (about 20 min), than adjust heat to low and simmer slowly for 40 min, stirring frequently, till quite thick. Remove from the heat. Add in the vanilla extract and stir to combine. Add in the minced walnuts and stir with a rubber spatula to combine. Pour the mix onto the aluminum foil- lined baking sheet, using a rubber spatula to spread the mix to the edges. Allow the mix to stand at room temperature for 15 min, then chill for 2 hrs before cutting.
- Turn caramel out onto a cutting board. Use a serrated slicer to make 9 cuts across the width of the sheet of caramel at 1 1/2 inch intervals. Then make 4 cuts across the length of the sheet at 2 inch intervals. Individually wrap each caramel in plastic wrap or possibly aluminum foil, and store in the refrigerator till ready to devour.
