An upscale treat perfect for any occasion.
Watch the video here.
INGREDIENTS
320g (1.3c) heavy cream
294g (1.3c) sugar
58g (1/4c) butter
228g (2/3c) corn syrup
9g (2 tsp) raspberry extract
150g (3/4 cup) chocolate or melting wafers
DIRECTIONS
Line an 8×8 pan with greased parchment
To a large saucepan, add the cream, sugar, butter, and corn syrup.
Cook over medium-high heat, stirring constantly, until it reaches 248F.
Remove the pan from the heat, and quickly stir in the raspberry extract.
Pour it into the 8×8 pan, let it cool completely, then remove it from the pan.
Melt the wafers or temper the chocolate.
Pour it into a plastic bag and cut off a small corner.
Drizzle the chocolate over the caramels, let the chocolate set, and cut it into whatever size pieces you’d like.
