Chewy Chocolate Caramels 



Instructions

1. 1

   Butter a 20-inch (8-inch) square pan. Line with parchment paper, letting the paper hang over two sides.

2. 2

   In a saucepan, bring the sugar, syrup, and water to a boil. Cook until the mixture turns a caramel colour.

3. 3

   Remove from the heat. Gradually add the cream and butter. Stir to combine. Bring to boil and cook until a candy thermometer reads 117 °C (242 °F). Remove immediately from the heat and add the chocolate. Let stand for 1 minute. With a spatula, combine without incorporating any air, until smooth.

4. 4

   Pour into the prepared pan. Let cool. Cover and let cool completely in the refrigerator, about 2 hours.

5. 5

   Unmould and cut the caramel into cubes. Let it warm up, if needed, to facilitate cutting.