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My review
Homemade Caramels with Dark Chocolate and Sea Salt
779
larkspur
"These deliciously buttery caramels are covered with rich dark chocolate and just a touch of sea salt for an incredible combination that you will love! Store in the refrigerator."
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Ingredients
9 h 50 m servings 77Original recipe yields 64 servings (64 1-inch square caramels)
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- US
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Directions
{{model.addEditText}} Print- Butter an 8-inch square baking pan.
- 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.
- Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
- 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.
- 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.
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Reviews
Read all reviews 2Most helpful
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Newest
12/17/2016
These are great! We made them a little smaller but otherwise followed the recipe and they're a hit!
2/19/2019
Loved this! I can only do chocolate in small does (allergic) and this was the perfect bite for me. Super simple, creamy, and downright delicious! I typically send stuff like this with the hubs ...