Homemade Caramels with Dark Chocolate and Sea Salt
Recipe information
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Cooking:
10 min.
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Servings per container:
64
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Source:

Ingredients for - Homemade Caramels with Dark Chocolate and Sea Salt

1. White sugar - 1 cup
2. Heavy whipping cream, divided - 1 cup
3. Light corn syrup - ¾ cup
4. Butter - ½ cup
5. Vanilla extract - ½ teaspoon
6. 60% cacao dark chocolate chips - 1 ¼ cups
7. Semisweet chocolate chips - ¾ cup
8. Shortening - 2 tablespoons
9. Sea salt - 1 tablespoon

How to cook deliciously - Homemade Caramels with Dark Chocolate and Sea Salt

1. Stage

Butter an 8-inch square baking pan.

2. Stage

Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.

3. Stage

Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.

4. Stage

Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.

5. Stage

Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.

6. Stage

Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.