Mint Chocolate Caramels

Instructions

1. 1

   In a medium saucepan, combine the sugar, heavy cream, and unsalted butter. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 115°C on a candy thermometer.

   Tip: Monitor the temperature closely to avoid overheating.

3. 3

   Remove the saucepan from the heat and stir in the mint extract until well combined.

4. 4

   Let the mixture cool slightly, until it reaches 100°C.

5. 5

   Add the chocolate chips to the saucepan and stir until they are melted and the mixture is smooth.

6. 6

   Pour the mixture onto a greased surface and let it cool and set at room temperature.

7. 7

   Once set, use a sharp knife or cookie cutter to cut the caramel into desired shapes.

8. 8

   Melt the confectioners' sugar and peppermint candies in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.

9. 9

   Dip the tops of the caramel shapes into the melted sugar mixture to coat.

10. 10

    Place the coated caramels on a piece of parchment paper or a silicone mat.

11. 11

    Let the caramels cool and harden at room temperature.