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The Seaside Baker

Delicious Recipes!

October 12, 2013

Double Decker Chocolate Caramels

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Halloween Double Decker Chocolate Caramels

It is officially Halloween time! Every year I welcome fall with a batch of caramels, and this year I decided to make them Halloween themed.

Halloween Double Decker Chocolate Caramels

Caramel is not difficult to make, just time consuming. It is a labor of love. Personally, I find it very therapeutic. The sweet smell of butter and sugar magically caramelize to create the most delicious flavor.

Halloween Double Decker Chocolate Caramels with Almond Garnish

This recipe makes about 200 individually wrapped caramels. Because it makes so many, it is a great recipe for gift giving. Like I have said before, use quatlity ingredients. It really does make a difference. Plugrá European-Style Butter really adds extra creaminess to the caramels, and melts beautifully into the brown sugar. Also, good chocolate is a must! I used 62% dark chocolate.

Halloween Double Decker Chocolate Caramel

So, if you are having a bad day, or just want to “wow” some special people in your life, make a batch of these. You will not regret it!

Halloween Double Decker Chocolate Caramels

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Halloween Double Decker Chocolate Caramels
Author: Jackie
Ingredients
  • For the Chocolate layer:
  • 10 oz good quality chocolate
  • 2 cups brown sugar
  • 2 cups heavy cream
  • 1 cup light corn syrup
  • 1 stick butter (8 tbsp)
  • 1 tsp salt
  • 2 tsp vanilla
For the Caramel Layer
  • 2 cups brown sugar
  • 2 cups heavy cream
  • 1 cup light corn syrup
  • 1 stick butter (8 tbsp)
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 cups sliced almonds or chopped pecans (optional)
  • Orange food coloring (optional)
Instructions
  1. Bring a small pan of water to boil, and place a glass bowl on top.
  2. Put your chocolate in the glass
  3. In a heavy bottomed pot, combine sugar, cream, corn syrup and butter.
  4. Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently.
  5. Once caramel has reached hard ball stage, remove from heat and add vanilla, chocolate and salt, stir a few more times.
  6. Pour the hot caramel into a lined and generously oiled (sprayed) 9×13 in pan.
  7. Start orange caramel layer.
  8. In a heavy bottomed pot, combine sugar, cream, corn syrup and butter.
  9. Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently.
  10. Once caramel has reached hard ball stage, remove from heat and add vanilla, and salt, stir a few more times to combine.
  11. Add nuts if desired.
  12. Pour on top of chocolate layer.
  13. Let layers sit and cool for 8 hours.
  14. Cut into small squares and wrap in wax paper or clear caramel wrappers.
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Filed Under: Candy, Sweets Tagged With: almonds, candy, candy making, caramel, chocolate, halloween

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Comments

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    November 15, 2013 at 11:41 pm

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  2. granyblueyes says

    January 5, 2014 at 7:10 am

    When do you add the orange food coloring?

    Reply
    • theseasidebaker says

      January 6, 2014 at 3:06 pm

      Ooops sorry about that! I added the food coloring when you add the vanilla (at the end) for the second layer. Hope this helps! Thank you!

      Reply

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