Chocolate Cream Candy
A simple and classic chocolate cream candy recipe, perfect for homemade treats. This recipe provides clear instructions for achieving a creamy, melt-in-your-mouth texture.
Ingredients
- 2 cups Granulated Sugar
- 0.67 cup Milk
- 1 tablespoon Unsalted Butter
- 2 squares Semi-Sweet Chocolate Squares
- 1 teaspoon Vanilla Extract (Optional)
- 0.25 teaspoon Ground Cinnamon (Optional)
Instructions
- 1In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the sugar and milk to the melted butter.
- 2Heat the mixture to a boiling point, stirring constantly to prevent scorching. Once boiling, add the chocolate squares and continue stirring until the chocolate is completely melted and the mixture is smooth.
- 3Continue boiling the mixture for 13 minutes, stirring occasionally to prevent sticking. Use a candy thermometer to monitor the temperature. The mixture should reach the soft-ball stage (235-240°F or 113-116°C).
- 4Remove the saucepan from the heat. Add the vanilla extract (or cinnamon, if using). Beat the mixture with a wooden spoon or electric mixer until it becomes creamy and starts to sugar slightly around the edge of the saucepan. This will take a few minutes.
- 5Pour the mixture immediately into a buttered 8x8 inch pan. Let it cool slightly, then mark it into squares with a knife before it sets completely. Allow the candy to cool completely before breaking into squares.