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How to Make Infused Chocolate Covered Caramels

Chef Sky

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make Infused Chocolate Covered Caramels

This easy method makes potent chocolate covered caramels. In this video you will find out why chocolate covered caramels are simple to make, what you will need from your kitchen, and how to successfully make chocolate covered caramels.

Thank You. Let’s get Infuzed.

Why Chocolate Covered Caramels are Simple to Make

These homemade caramels are chewy, with a rich buttery flavor that melts in your mouth. The caramels are covered with milk chocolate and a sprinkling of coarse sea salt which makes them even more irresistible.

Peters Caramel Loaf is a ready to use, and perfect for caramel centers or caramel apples. Peters Caramel is a traditional caramel with a generous buttery taste with a touch of toasted sweetness.

Fact: Using Peters Caramel is why chocolate caramels are simple to make.

Chefs Notes: Why spend all that time unwrapping caramel, just measure out what you need off the premade caramel loaf.

What you will Need to Make Chocolate Covered Caramels

Kitchen Items:

8×8 baking dish

Parchment Paper

Double Boiler

Silicone Spatula

Ingredients:

Peters Caramel Loaf

Milk Chocolate

How to Make Chocolate Covered Caramels

1. Cut a piece of parchment paper—it should be a little less than 8 inches wide and long enough so that it rides over two sides of the dish when pressed into it.

2. Press the parchment paper flat into the baking dish, creasing the paper at the corners.

3. Melt the Peters caramel completely (7 to 10 Minutes) remove from heat. Do not exceed 180 degrees.

4. Add the decarboxylated cannabis concentrate and mix until the caramel is smooth.

5. Pour into the prepared dish and let cool until the surface of the caramel is set and the dish is only slightly warm, about 1 hour.

6. Place the dish in the freezer until the caramel is just firm, about 15 to 20 minutes (do not let it freeze for too long).

 7. Run a knife along the edges of the caramel. Using the exposed edges of parchment paper, pull the caramel slab from the pan, flip it over onto a work surface, and remove the parchment.

 8. Sprinkle with the remaining 1 teaspoon of sea salt and press gently so that the salt adheres to the caramel.

9. Cut into 3/4-inch squares. Line a baking sheet with parchment paper. Transfer all of the caramels to the baking sheet (making sure they don’t touch) and place in the refrigerator to harden again.

10. Remove from the refrigerator and immediately dip the caramel into the chocolate.

Tempering Chocolate

Note: Melt a Tablespoon of Coco Butter for the cannabis concentrates. Melt the milk chocolate; once the chocolate is tempered add the coco butter/concentrate.

1. Place 2/3 of the chocolate to be tempered in double boiler.

2. Melt the chocolate over simmering water with the water not touching the bottom of the bowl containing the chocolate.

3. When chocolate is melted to 118°F for dark chocolate, or 115°F for milk or white chocolate, immediately remove from the heat. Dry the bottom of the bowl with a towel.

 4. Add the remaining 1/3 chocolate slowly into the bowl. Use a dry rubber spatula to stir and cool down the chocolate until completely smooth and slightly thickened, this is called “seeding”. Be careful not to stir in air bubbles.

5. Check the temperature of the chocolate with an instant-read thermometer. When working with the chocolate, the temperature must stay below 90°F for dark chocolate and 87°F for milk or white chocolate.

6. Add the warmed cannabis concentrate, continuing to stir gently.

7. Mix until chocolate is smooth and silky.

8. Remove the caramels from the refrigerator. Drop a caramel into the chocolate and, using a dinner fork, turn it to coat.

9. Lift it out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.

10. Place the coated caramel on the empty baking sheet. Repeat with the remaining caramels, using the first baking sheet when the second sheet is full and making sure the caramels do not touch.

11. Let sit until the chocolate sets.

12. Store in an airtight container in the refrigerator for up to 2 weeks..

Fact: Do not allow any water into the melted chocolate or it will seize up and become clumpy.

Chefs Notes: It’s best to cool the finished chocolate products in a room at 65ºF or below, temperatures higher than 75ºF will take longer to harden.

Thank you and Happy Infusing…………

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