* Exported from MasterCook * Chocolate Almond Caramels Recipe By : Jewish Food List Serving Size : 72 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 c Heavy cream 3 tb Freshly ground coffee -- - not instant 3 oz Unsweetened chocolate -- chopped 1 1/2 c Sugar 3/4 c Light corn syrup 1/4 c Unsalted butter 2 ts Vanlila extract 1/4 ts Salt 1 3/4 c Whole almonds -- toasted, - coarsely chopped Vegetable oil Line a 9" square baking pan with aluminum foil, covering the bottom and sides. Generously butter the foil. In a heavy 3 qt saucepan over medium-high heat, combine 1 cup of the cream and the coffee. Bring to a boil, then remove from the heat. Cover and let steep for 30 minutes. Return the pan to medium-high heat and bring the cream-coffee mixture to a boil again. Strain through a very fine-mesh sieve into a measuring cup. Add enough cream to measure 1 cup. Return to the saucepan and add the chocolate, sugar, corn syrup and butter. Stir over medium heat until the chocolate and butter melt and the sugar dissolves. Clip a candy thermometer onto the side of the pan and boil, gently stirring occasionally, until the thermometer registers 242°F, about 10 minutes. Remove the pan from the heat and stir in the vanilla, salt, and almonds. Four the mixture into the prepared pan. Let cool until firm enough to cut, about 2 hours. Coat a chopping board with vegetable oil. Turn out the cooled caramel onto the board and peel off the foil. Oil a large knife and cut the caramel into pieces about 1" square, reoiling the knife occasionally to prevent sticking. Wrap each square in a piece of clear cellophane or waxed paper, twisting the ends. Store in an airtight container at room temperature for up to 1 month. Yield: 72 Cookies - - - - - - - - - - - - - - - - - -