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!Recipe: https://www.bingingwithbabish.com/recipes/monicas-candy-friendsMusic: "Add And" by Broke for Freehttps://soundcloud.com/broke-for-freeMy playlist of preferred cooking tunes, Bangers with Babish!https://spoti.fi/2TYXmiYBinging With Babish Website: http://bit.ly/BingingBabishWebsiteBasics With Babish Website: http://bit.ly/BasicsWithBabishWebsitePatreon: http://bit.ly/BingingPatreonInstagram: http://bit.ly/BabishInstagramSubreddit: https://bit.ly/3mkNpp6Facebook: http://bit.ly/BabishFacebookTwitter: http://bit.ly/BabishTwitter