soft chocolate caramels

How To Make soft chocolate caramels

• 1

  Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches the \'ball\' stage.
• 2

  To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water.
• 3

  This should be done quickly to avoid burning.
• 4

  The mixture forms a small ball that can be rolled with the tip of the fingers.
• 5

  Or use a candy thermometer measuring the soft ball stage of 240 degrees.
• 6

  Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 inch, using 4 oiled rulers to make a framework.
• 7

  Let cool and cut.
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