Homemade Caramel with Chocolates Candies

Homemade Caramel with Chocolates Candies
Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used:

• as a flavoring in puddings and desserts
• as a filling in bonbons
• as a topping for ice cream and custard

The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor.

A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel.
Caramel candy is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar, butter, and vanilla flavoring. The sugar are heated separately to reach 170 °C (340 °F), caramelizing them before the other ingredients are added.Alternatively, all ingredients may be cooked together; in this procedure, the mixture is not heated above the firm ball stage (120 °C (250 °F)), so that caramelization of the milk occurs but not caramelization of the sugars. This type of candy is often called milk

Homemade Caramel with Chocolates Candies

Caramel

• 1 cup granulated sugar
• 1 can (300 mL) sweetened condensed milk
• 1 tbsp butter

Chocolate

• 1 cup chocolate, melted

Directions

1. Melt Chocolate and pour into small candy moulds or drop by small spoonfuls ontil wax paper. refriderate until firm. once firm remove from moulds.
2. Have ready dome or other shaped candy molds
3. Place sugar in a heavy saucepan over low heat. Cook, brushing down sides of pan occasionally until melted and the colour of maple syrup. Do not stir, as it may cause crystallization.
4. Whisk in milk and butter. Cook over low heat about 15 minutes whisking constantly.
5. Remove from heat.
6. Immediatly pour into candy moulds and smooth flat.
7. Once caramels are almost set but still soft place a chocolate onto it and let set fully.
8. When fully set, unmold and keep Chilled.