*  Exported from  MasterCook  *
                         Chocolate Almond Caramels
 Recipe By     : Jewish Food List
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  cups          heavy cream
    3      tblsp         freshly ground coffee (not instant)
    3      oz            unsweetened chocolate -- chopped
    1 1/2  cups          sugar
      3/4  cup           light corn syrup
      1/4  cup           unsalted butter
    2      tsp           vanlila extract
      1/4  tsp           salt
    1 3/4  cups          whole almonds -- toasted and
                         coarsely chopped
                         vegetable oil
 Line a 9-inch square baking pan with aluminum foil, covering the bottom and sid
 es. Generously butter the foil. In a heavy 3-quarts saucepan over medium-high h
 eat, combine 1 cup of the cream and the coffee. Bring to a boil, then remove fr
 om the heat . Cover and let steep for 30 minutes. Return the pan to medium-high
  heat and bring the cream-coffee mixture to a boil again. Strain through a very
  fine-mesh sieve into a measuring cup. Add enough cream to measure 1 cup. Retur
 n to the saucepan and add the chocolate, sugar, corn syrup and butter. Stir ove
 r medium heat until the chocolate and butter melt and the sugar dissolves. Clip
  a candy thermometer onto the side of the pan and boil, gently stirring occasio
 nally, until the thermometer
 registers 242 F, about 10 minutes. Remove the pan from the heat and stir in the
  vanila, salt and almonds. Four the mixture into the prepared pan. Let cool unt
 il firm enough to cut, about 2 hours. Coat a chopping board with vegetable oil.
  Turn out the cooled caramel onto the board and peel off the foil. Oil a large 
 knife and cut the caramel into pieces about 1 inch square, reoffing the knife o
 ccasionally to prevent sticking. Wrap each square in a piece of clear cellophan
 e or waxed paper, twisting the ends. Store in an airtight container at room tem
 perature for up to 1 month. (Makes 6 dozen; serves 36)
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