Bittersweet chocolate gives these caramels their terrific flavor.

　　

Ingredients

64 pieces

　　2 tablespoons unflavored vegetable oil, such as safflower oil

　　1 1/2 cups heavy whipping cream

　　10 ounces bittersweet chocolate, finely chopped

　　2 cups sugar

　　1/2 cup honey

　　2 tablespoons unsalted butter, softened

　　

Step 1

Line an 8-inch-square baking pan with aluminum foil that extends over the sides. With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil. Set aside.

　　

Step 2

In a 3-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil. Add the chocolate and stir with a wooden spoon or heatproof spatula until it is melted and thoroughly blended (about 3 minutes). Add the sugar and honey. Return the mixture to a boil, and wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.

　　

Step 3

Place a candy thermometer in the pan and cook the mixture until it registers 257°F on the thermometer (8 to 10 minutes), stirring constantly.

　　

Step 4

Remove the pan from the heat, stir in the butter, then pour the mixture into the prepared pan. Let the caramel cool completely at room temperature (2 to 3 hours).

　　

Step 5

With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef’s knife. Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel. Cut the caramel evenly into 1-inch squares. In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature. They are best eaten at room temperature.

　　Truffles, Candies, and Confections