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MONICA'S CANDY INSPIRED BY FRIENDS

Name: Monica's Candy inspired by Friends
Cook time: 6000 s
Total time: 6000 s
Yield: 4 servings
Ingredients: 226 g butter, unsalted; 230 g heavy cream; 60 g water; 155 g light corn syrup; 400 g sugar; Dark chocolate, finely chopped; Flaky salt

cook:

1 h 40 min

Picture for Monica's Candy inspired by Friends

2,541,791 views 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!

4 servings

original

metric

INGREDIENTS

226 g butter, unsalted

230 g heavy cream

60 g water

155 g light corn syrup

400 g sugar

Dark chocolate, finely chopped

Flaky salt

DIRECTIONS

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

Melt butter and combine with heavy cream. Reserve.

226 g butter, unsalted

230 g heavy cream

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

60 g water

155 g light corn syrup

400 g sugar

Cook sugar mixture until 320°F.

Add butter mixture in multiple additions.

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

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

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

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.

Dark chocolate, finely chopped

11.

Stir occasionally until the chocolate has melted completely at a temperature of 110°F-120°F. 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 86°F is reached. *If reheating chocolate is needed, don’t heat about 94°F.

14.

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

Flaky salt

15.

Let set before serving.

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