Little is known about Monica Geller's addicting, social-norm-disrupting candy: it involves chocolate, it tastes like little drops of heaven, it's indescribable. Based off what I've observed in my frame-by-frame analysis, it appears to be chocolate-covered caramels, something I'm more than apt to make. But it involves tempering chocolate - will I survive? Yeah, probably - tempering chocolate sucks, but so long as you have a double boiler/an accurate thermometer/patience, anyone can do it!

 

Ingredients

Ingredients:

  • 226 g butter, unsalted 

  • 230 g heavy cream 

  • 60 g water 

  • 155 g light corn syrup 

  • 400 g sugar 

  • Vanilla extract 

  • Kosher salt

  • Dark chocolate, finely chopped

  • Flaky salt

Method

Method:

  1. Prepare a square pan with non-stick spray and line with parchment (large enough that there is an overhang on all four sides).

  2. Melt butter and combine with heavy cream. Reserve. 

  3. Combine water, light corn syrup, and sugar in a high-sided pot.

  4. Cook sugar mixture until 320 F. 

  5. Add butter mixture in multiple additions.

  6. Cook caramel until mixture comes back to 240-245F. 

  7. Pour into the prepared pan. Let cool completely. At least 6 hours.

  8. Invert the block of caramel onto a greasy surface and cut into desired shapes.

  9. Place caramel cubs onto parchment paper (sprayed with nonstick spray on both sides) place on a rimmed baking sheet.

  10. Chop up a large bowl of dark chocolate. Place bowl over not quite simmering water.

  11. Stir occasionally until the chocolate has melted completely at a temperature of 110-120F. Make sure water doesn’t boil.

  12. Take off heat and add in a small amount of finely chopped unmelted chocolate.

  13. Stir vigorously and constantly until 86F is reached. *If reheating chocolate is needed, don’t heat about 94F.

  14. Dip and cover each cub of caramel and place onto a parchment paper-lined rimmed baking sheet. Finish off with flaky salt.

  15. Let set before serving.