Homemade Caramels with Dark Chocolate and Sea Salt
Servings: 64
Prep Time: 10 m
Cook Time: 10 m
Yield: 64
Total Time: 9 h 50 m
Ingredients
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1 cup white sugar
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1 cup heavy whipping cream , divided
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3/4 cup light corn syrup
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1/2 cup butter
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1/2 teaspoon vanilla extract
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1 1/4 cups 60% cacao dark chocolate chips
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3/4 cup semisweet chocolate chips
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2 tablespoons shortening
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1 tablespoon sea salt
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Directions
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.
Nutrition Facts
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Serving Size: 1/64 of a recipe.
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Amount Per Serving
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% Daily Value
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Calories: 49
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2%
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Calories from Fat: 27
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4%
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Total Fat: 3g
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5%
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Saturated Fat: 1g
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5%
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Cholesterol: 9mg
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3%
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Sodium: 126mg
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5%
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Total Carbohydrates: 6g
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2%
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Fiber: 0g
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0%
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Sugars: 6g
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Protein: 0g
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0%
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Vitamin A:
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2%
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Vitamin C:
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0%
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Calcium:
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0%
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Iron:
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0%
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