Caramel Chocolates

This recipe is about perfectly combining caramel and chocolate. After finding out Mexicans leave cans of sweet and condensed milk out in the hot sun all day to create a creamy caramel dessert the perfect dessert came to mind. Since sweet and condensed milk turns to caramel, adding chocolate while it heats creates an infusion of milk, caramel and chocolate.

Ingredients:
1 Tablespoon Canola Oil
8 Ounces Can Sweet and Condensed Milk
8 Ounces Unsweetened Chocolate
1 Teaspoon Vanilla Extract
1 Teaspoon Rum Extract
2 Teaspoon Almond Extract
Sliced or Finely Chopped Almonds

Preheat a sauce pan on medium-low. Add oil moving it around the sauce pan so the bottom and sides are completely coated. Let it heat for five minutes before adding sweet and condensed milk. Stir until it has an even texture and then add chocolate.

Semi-sweet and unsweetened chocolate bars available in the baking section of supermarkets. Semi-sweet chocolate is good if you like a milk chocolate flavor; however, sweet and condensed milk has so much sweetness, I recommend unsweetened chocolate for this recipe. For powdered chocolate, add 12 ounces of chocolate to a quarter cup of whole milk before adding it to the sauce pan.

Stir until the chocolate is fully incorporated and then add vanilla, rum and almond extract. Stir occasionally for three hours until the mixture start holding loose ridges. This takes a long time to caramelize the sweet and condensed milk. Since it is on low heat, stir every ten minutes for at least one minute. Make sure the chocolate is not sticking the bottom of the pan.

It ends up being a soft drop that is semi-moldable. When it holds three circles after stirred, turn off the heat and let it set for half hour. If leaving it overnight cover it or place it into the refrigerator. When it cools properly, it is easier to work with.

When the chocolate is cooled set a plate of the almonds next to the pan. Buy prepackaged sliced or crushed almonds in the store. It is the easiest solution: however, to crushed almonds place the whole almonds in a plastic bag and pound them with a mallet or hammer. Don't tear the bag.

Rub hands with oil, so chocolate doesn't stick. Rub oil over the table or teaspoon and then dip it into the chocolate to get a semi-rounded scoop. Big balls are like an entire desert; however, they don't hold their shape as well. Since there is no additional cooking, they do not have to be the same size. It looks nice if they are. Sometimes a large ball is good or a small ball is better depending on personal or family preferences.

Remove chocolate from the spoon with hands and roll it into balls with the palm of hands. When a ball is formed drop it into the almond. Be careful it doesn't lose its shape too much. Try to cover it completely. Place the finished balls on another plate. After all of the balls are covered in almonds place them in the fridge for an hour. After they have cooled again drop them in almonds and reroll them so they are thoroughly covered. These are sticky. Coating them with nuts makes them easier to handle.

Place them back into the fridge or freezer for four hours. Either way they slightly flatten into an oval. If taking them to a party, place them in the freezer. That is the only way they will maintain shape during transport. The refrigerator is good enough to hold the shape around home.

This dessert is time consuming, but it is worth it. Realistically, make a roast or practice other cooking ventures while making this recipe. There is more reason to stay in the kitchen and helps utilize time effectively. There are few desserts I spend time to make from scratch; however, this is so unique and tasty. There is nothing like it on the market. Nuts add a texture to the creamy softness of chocolate. Carmel chocolates are my favorite dessert.

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