Ingredients Jump to Instructions ↓

  1. 1 teaspoon unsalted butter, melted

  2. 2 cups heavy cream

  3. 1 cup granulated sugar

  4. 1 cup light corn syrup

  5. 6 ounces unsweetened chocolate, chopped into 1/4-inch pieces

  6. 1 teaspoon pure vanilla extract

  7. 2 cups toasted walnut pieces

  8. measuring cup, measuring spoons, small nonstick pan, cook's knife, cutting

  9. board, 10 by 15 baking sheet with sides, aluminum foil, pastry brush,

  10. 3 quart sauce pan, whisk, rubber spatula, serrated slicer.

  11. Line a backing sheet with aluminum foil. Lightly coat the foil with the

  12. melted butter and set aside.

  13. Heat the cream, sugar, corn syrup, and chopped chocolate in a 3 quart saucepan

  14. over medium heat. When hot, stir to dissolve the sugar and chocolate. Bring

  15. 20 minutes

  16. for 40 minutes, stirring frequently, until quite thick. Remove from the heat.

  17. Add the vanilla extract and stir to combine. Add the chopped walnuts and stir

  18. with a rubber spatula to combine. Pour the mixture onto the aluminum foil-

  19. lined baking sheet, using a rubber spatula to spread the mixture to the edges.

  20. Allow the mixture to stand at room temperature for 15 minutes, then

  21. refrigerate for 2 hours before cutting.

  22. Turn caramel out onto a cutting board. Use a serrated slicer to make 9 cuts

  23. across the width of the sheet of caramel at 1 1/2 inch intervals. Then make

  24. 4 cuts across the length of the sheet at

  25. 2 inch intervals. Individually wrap

  26. each caramel in plastic wrap or aluminum foil, and store in the refrigerator until ready to devour.


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