Caramels or Chocolate Caramels

Caramels or Chocolate Caramels Recipe from Guinea | Ingredients: Margarine, Brown Sugar, Cocoa, Powdered Milk, Water, Nuts

Region / culture: Guinea | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Caramels or Chocolate Caramels are a delicious and sweet treat that can be enjoyed by people of all ages. These chewy candies are perfect for satisfying your sweet tooth cravings and can be made easily at home with just a few simple ingredients.

History

Caramels have been enjoyed for centuries and are believed to have originated in the Middle East. The addition of chocolate to caramels is a more modern twist on the classic recipe, adding a rich and decadent flavor to the sweet treat.

Ingredients

3 tsp of margarine
1 cup of brown sugar
2 tsp of cocoa mix (for chocolate version)
0.5 cup of powdered milk
3 tsp of water
1 cup of nuts, seeds or popcorn

How to prepare

In a bowl, combine water, powdered milk, and cocoa.
Follow the instructions for making Peanut brittle, but add the milk mixture after the sugar has dissolved and continue cooking.
If the mixture appears granular, add 1-2 tsp of water to smoothen it out.
Using a spoon, drop the mixture onto a clean surface.

Variations

Add chopped nuts or sea salt for a crunchy texture and added flavor.
Use different flavors of powdered milk for a unique twist on the classic recipe.

Cooking Tips & Tricks

Be sure to use a candy thermometer to ensure that the caramel reaches the correct temperature for the perfect consistency.

- Stir the mixture constantly to prevent burning and ensure that all ingredients are well combined.

- Allow the caramels to cool completely before cutting into squares for the best results.

Serving Suggestions

Serve caramels or chocolate caramels as a sweet treat after dinner or package them up as a homemade gift for friends and family.

Cooking Techniques

Cook the caramel mixture over low heat, stirring constantly, until it reaches the desired temperature for a chewy consistency.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Use white sugar instead of brown sugar for a lighter colored caramel.

Make Ahead Tips

Caramels can be made ahead of time and stored in an airtight container at room temperature for up to two weeks.

Presentation Ideas

Wrap individual caramels in wax paper or parchment paper for a cute and portable treat.

Pairing Recommendations

Pair caramels or chocolate caramels with a glass of milk or a cup of coffee for a delicious snack.

Storage and Reheating Instructions

Store caramels in an airtight container at room temperature for up to two weeks. Reheat in the microwave for a few seconds to soften before serving.

Nutrition Information

Calories per serving

Calories per serving: 150

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 1g per serving

Vitamins and minerals

Vitamins and Minerals: Caramels or Chocolate Caramels are not a significant source of vitamins and minerals.

Alergens

Allergens: Contains dairy (margarine, powdered milk) and may contain traces of nuts (popcorn).

Summary

Caramels or Chocolate Caramels are a sweet and indulgent treat that are high in carbohydrates and fats. They should be enjoyed in moderation as part of a balanced diet.

Summary

Caramels or Chocolate Caramels are a delicious and sweet treat that can be enjoyed by people of all ages. With a rich and decadent flavor, these chewy candies are perfect for satisfying your sweet tooth cravings.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a cool autumn day, and I was rummaging through an old box of recipe cards that once belonged to my dear friend Margaret. Margaret was a fantastic cook, and she had a way of making even the simplest dishes taste extraordinary. As I flipped through the cards, my eyes landed on a worn, stained card with the words "Chocolate Caramels" scrawled across the top.

I had never made caramels before, let alone chocolate caramels, but something about the recipe called out to me. The ingredients were simple – sugar, butter, corn syrup, sweetened condensed milk, and chocolate – and the instructions seemed straightforward enough. I decided then and there that I would give it a try.

As I gathered the ingredients and prepared to make the caramels, memories of Margaret flooded my mind. She had taught me so much about cooking and baking over the years, and I was grateful for the time we had spent together in her kitchen. I could almost hear her voice guiding me as I melted the butter and sugar in a heavy saucepan, stirring constantly to prevent burning.

Once the mixture had reached the perfect caramel color, I added the corn syrup and sweetened condensed milk, stirring until everything was well combined. The scent of buttery caramel filled the air, and I could feel a sense of satisfaction wash over me.

Next, it was time to add the chocolate. I carefully melted it in a separate saucepan, being sure not to let it scorch. Once it was smooth and velvety, I poured it into the caramel mixture, stirring until everything was fully incorporated. The chocolate added a rich, decadent flavor that elevated the caramels to a whole new level.

After pouring the mixture into a buttered pan and allowing it to cool, I couldn't resist cutting a small piece to taste. The caramels were chewy and sweet, with a deep chocolatey undertone that lingered on my tongue. They were absolutely delicious, and I knew that Margaret would have been proud of my culinary creation.

From that day on, chocolate caramels became a staple in my repertoire of recipes. I made them for family gatherings, potlucks, and special occasions, always receiving rave reviews from those who tasted them. The recipe became a cherished heirloom, passed down through the generations as a reminder of the love and friendship that had inspired it.

As I reflect on the journey that led me to discover this delectable treat, I am filled with gratitude for the friendships and experiences that have shaped me into the cook I am today. Margaret may no longer be with us, but her spirit lives on in every batch of chocolate caramels I make. And for that, I am eternally grateful.