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Makes about 5 dozen
1 package (14 ounces) caramels
1/4 cup cream for whipping
1 can (8 ounces) walnuts (2 cups)
6-8 ounces ghiradelli baking double chocolate
- Unwrap caramels and combine with cream in the top of a medium-size double boiler. Heat over simmering water about an hour; stir until creamy-smooth. Break walnuts coarsely and stir in.
- Drop by teaspoonfuls, 1 inch apart, on buttered cooky sheets. Let stand at least an hour, or until firm.
- While caramel mixture cools, wash top of double boiler, then heat semisweet chocolate over hot water until partly melted; remove from heat; stir until completely melted.
- Drop, 1/4 teaspoonful for each, onto top of caramels; spread slightly. Let stand until firm.
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