Recipe#4360

Title: Choc Caramel Bars 02

rec.food.recipes archive

2 cups sugar
 1/2 cup corn syrup
 1/2 cup water plus 2 tablespoons water
 salt
 2 egg whites 
 35 unwrapped caramels
 1/4 cup semisweet chocolate morsels
 24 oz milk chocolate morsels
 In a large saucepan over medium heat, combine the sugar, corn syrup,
 1/2 cup of the water, and the salt.  Stir often until the mixture
 begins to boil, then continue to cook, using a candy thermometer.
 Meanwhile, beat the egg whites until they are stiff and form peaks.
 When the sugar mixture reaches 270 degrees F, or the soft-crack
 stage,  remove from the heat and pour the mixture in a thin stream
 into the egg whites, blending with a mixer set on low speed.
 Continue to mix for 20 minutes.  The mixture will thicken as you
 mix, until it reaches the consistency of cookie dough.  At this
 point, add the semisweet chocolate Be sure the candy is very thick
 and fluffy before adding the chips.
 When the chocolate chips are completely blended into the candy,
 press the mixture into a greased 9x9-inch pan and refrigerate about
 30 minutes.
 Heat the caramels with the remaining 2 tablespoons water in a small
 saucepan until thoroughly melted.  Pour the caramel over the
 refrigerated candy.  Refrigerate.
 Melt the milk chocolate chips in the microwave for 2 minutes on
 medium power.  Stir halfway through the heating time.  When the
 caramel is set, use a sharp knife to cut down the center of the
 pan, then cut the candy across into 7 segments, making a total of
 14  bars.  Using a fork, dip each  bar into the chocolate to coat
 completely, then tap the fork against the side of the bowl to knock
 off excess chocolate. Place each bar on waxed paper and cool until
 firm at room temperature,  1 to 2 hours.  Makes 14 candy bars.