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.

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.

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.

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!

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Halloween Double Decker Chocolate Caramels

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.