Homemade Caramels with Dark Chocolate and Sea Salt recipe
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Ingredients
- 1 cup white sugar 1 cup heavy whipping cream, divided ¾ cup light corn syrup ½ cup butter ½ teaspoon vanilla extract 1 ¼ cups 60% cacao dark chocolate chips ¾ cup semisweet chocolate chips 2 tablespoons shortening 1 tablespoon sea salt
Nutrition Info
- 77.4 caloriescarbohydrate: 9.7 gcholesterol: 8.9 mgfat: 4.7 gfiber: 0.1 gprotein: 0.3 gsaturatedFat: 2.7 gservingSize: -sodium: 97.6 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Homemade Caramels with Dark Chocolate and Sea Salt
Directions
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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.