Caramel for chocolate covered squares
Caramel that will hold it's shape when cut for dipping into chocolate.
Equipment
- 9 x 13 sheet pan with edges
Ingredients
- 680 grams evaporated milk ( 2, 12 ounce cans)
- 480 grams heavy cream
- 600 grams white sugar
- 100 grams brown sugar
- 8 grams salt
- 170 grams unsalted butter
- 570 grams corn syrup
- 3 grams sunflower or soy lecithin liquid
Instructions
- Add all ingredients except corn syrup to a large, thick bottomed pot.
- Cook over medium high heat with constant stirring until mixture reaches 230F.
- Stream in corn syrup while caramel boils.
- Continue cooking and stirring until mixture reaches 243F.
- Pour into prepared pan. Cool to touch.
- Top with parchment. Cover with foil. Let sit for 12-24 hours.
- Cut into 1" by 1" squares. Dip in chocolate.
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