For the last decade, I have been making caramels as a holiday gift for friends and family. They have a rabid following. This year, I decided to develop a couple of new flavors: a vanilla version with cardamom and this chocolate one infused with chile. Top quality ingredients make a difference here, as does a hit of espresso to punch up the chocolate flavor. I wrap each one in foiled or wax paper and pack them in small kraft boxes tied with a ribbon. (An elf comes in handy!)

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