1 ts Unsalted butter; melted
2 c Heavy cream
1 c Hranulated sugar
1 c Light corn syrup
6 oz Unsweetened chocolate; chopped into 1/4" pieces
1 ts Pure vanilla extract
2 c Toasted walnut pieces
Line a baking sheet with aluminum foil. Lightly coat the foil with
the melted butter and set aside.
Heat the cream, sugar, corn syrup, and chopped chocolate in a 3 qt
saucepan over medium heat. When hot, stir to dissolve the sugar and
chocolate. Bring mixture to a boil (about 20 minutes), than adjust
heat to low and simmer slowly for 40 minutes, stirring frequently,
until quite thick. Remove from the heat. Add the vanilla extract
and stir to combine. Add the chopped walnuts and stir with a rubber
spatula to combine. Pour the mixture onto the aluminum foil-lined
baking sheet, using a rubber spatula to spread the mixture to the
edges. Allow the mixture to stand at room temperature for 15
minutes, then refrigerate for 2 hours before cutting.
Turn caramel out onto a cutting board. Use a serrated slicer to make
9 cuts across the width of the sheet of caramel at 1-1/2" intervals.
Then make 4 cuts across the length of the sheet at 2 inch intervals.
Individually wrap each caramel in plastic wrap or aluminum foil, and
store in the refrigerator until ready to devour.
