Orange and Cocoa Nib Caramels
Servings: 20 caramels
If any caramel was wrapped in holiday flavor from the first bite, it’s this one! We adapted our chocolate maker Ruth’s classic chocolate caramels to fit the holidays for this make-ahead confection that’ll make you feel like a master confectioner. If you can’t find caramel wrappers, cut out 3” x 2” rectangles from parchment paper and place the caramel in the center. Roll the caramel with the parchment and twist each end as you would any candy.
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Ingredients
- 2 cups heavy cream* (240g)
- ⅔ cup corn syrup or liquid glucose (120g)
- ½ cup + 2 tbsps granulated sugar (110g)
- 4.5 oz dark chocolate, about 70% ** (120g)
- 2 oz unsalted butter (56g), cut into chunks
- 2 tbsps cocoa nibs
- zest of 1 orange
Instructions
- Line a standard loaf pan with parchment paper and set aside.
- Place heavy cream in a medium to large pot and warm until just steaming. Add glucose and sugar and bring to a simmer over medium heat. Once you reach a simmer, turn the heat down to low and keep cooking, stirring only occasionally, until it reaches 220°F. Immediately add in the chocolate and butter, stirring again occasionally, and cook until the temperature reaches 242°F.
- Turn the heat off and stir in the orange zest and cocoa nibs. Pour right away into the prepared loaf pan and sprinkle with cocoa nibs. Let stand uncovered at room temperature to set.
- Chill for 30 minutes before cutting into rectangles and wrapping with parchment paper or cellophane wrappers.
Notes
*we prefer an Organic pasteurized heavy cream with no stabilizers, such as Straus Family
Creamery’s. ** this recipe was tested and works best with TCHO’s 70% chocolate from Ghana for its smooth,
fudgy flavor and right balance of cocoa solids to fats.
Creamery’s. ** this recipe was tested and works best with TCHO’s 70% chocolate from Ghana for its smooth,
fudgy flavor and right balance of cocoa solids to fats.
