These are chocolate caramels that are homemade in Beirut and offered to visitors. They are so good that a former neighbor started a home-based business selling them from her home. What is special about these is their dark chocolaty flavor with the honey aftertaste. I was craving thesecupidons(little cupids) as they are called and in desperation a few years back sent a request for the recipe to my late great aunt Tante Linda. I have kept her recipe and cherish it but since the measurements are ” a little packet of butter” and ” a big cup of cocoa” I am including a precise recipe, with grams and ounces.
- 100 g of dark 85% chocolate (3.5 ounces)
- 150 g of granulated sugar (3/4 cup)
- 150 g of honey (3/4 cup)
- 75 g of unsalted butter (5 tablespoons)
- Place all the ingredients in a heavy-bottomed saucepan. Heat and bring to a boil.
- Simmer for about 10 minutes. If you have a candy thermometer, wait for the temperature to reach 220F up to 230F, otherwise, take a bit of the caramel and set it on a greased surface, preferably marble. If it hardens in a few seconds or if the consistency is jellylike, it is ready. Roll it between your index and your thumb to feel it. You want to be careful not to cook it too long, or it will harden beyond repair.
- Pour the caramels on a greased square pan. Let them cool a bit, then cut them in tiny squares and wrap in cellophane paper.
- Hide them if you want to keep them a while. They do keep for a few weeks.
My aunt Linda used to make them with cocoa but she insisted on only using Droste cocoa. If you use cocoa powder, make sure to increase the amount of butter to 6 tablespoons and double the amount of sugar to 11 ounces.