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If you didn't want to make caramel from scratch, I think these would work.
You have to start with tempered chocolate molded cups or hollow shells. Melt and cool the caramels-I might very slightly thin it with cream, too. Once the caramel is cool enough not to melt the chocolate, add the caramel to the shells and chill it. Then top the shell with more chocolate.
You could also use the commercial caramel that comes in blocks. It is a bit softer. I don't think this is the best price, but you can see how the caramel is packaged. It is available in lots of places.
http://www.anoccasionalchocolate.com/bulk-caramel.html
Quote:
Originally Posted by JoAnnB
If you didn't want to make caramel from scratch, I think these would work.
You have to start with tempered chocolate molded cups or hollow shells. Melt and cool the caramels-I might very slightly thin it with cream, too. Once the caramel is cool enough not to melt the chocolate, add the caramel to the shells and chill it. Then top the shell with more chocolate.
You could also use the commercial caramel that comes in blocks. It is a bit softer. I don't think this is the best price, but you can see how the caramel is packaged. It is available in lots of places.
http://www.anoccasionalchocolate.com/bulk-caramel.html
If you didn't want to make caramel from scratch, I think these would work.
You have to start with tempered chocolate molded cups or hollow shells. Melt and cool the caramels-I might very slightly thin it with cream, too. Once the caramel is cool enough not to melt the chocolate, add the caramel to the shells and chill it. Then top the shell with more chocolate.
You could also use the commercial caramel that comes in blocks. It is a bit softer. I don't think this is the best price, but you can see how the caramel is packaged. It is available in lots of places.
http://www.anoccasionalchocolate.com/bulk-caramel.html
JoAnnB,
Thank you for the information. I didn't know caramel came in blocks.
Sharon
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