Salty Chocolate Caramels

Chocolate Salted Caramels sharingthyme.com

I love making candy, especially at Christmas time…This recipe is based off of my other plain caramel recipe Salty Chewy Caramels , click on the link for the recipe if you are looking for a more original caramel. The recipe is made with sweetened condensed milk, which I think makes the caramels stay chewier for longer. I originally made this recipe when making caramel apples, and would always save the rest of the caramel in a pan and sprinkle a little salt on top. I ended up loving the recipe so much I now just use it to make straight caramels instead of any other one. I still make caramel apples here and there, but not as often as just a big batch of caramels. For the caramel apple recipe + picture directions head on over to Anthology Destination, and you can find my original post on the apples there. They are the perfect snack to make to kick off the fall season! This is basically caramle + chocolate…how can you go wrong? Enjoy these chocolate caramels, as I know we have over the past few years!

Chocolate Salted Caramels sharingthyme.com

1. Prepare pan to pour caramels in. Use a 9×12 pan, or an 8×8 for slightly thicker caramels. Line with parchment paper and lightly spray with non-stick spray.

2. In a heavy saucepan, combine brown sugar, corn syrup and sweetened condensed milk; bring to a boil over medium-high heat.

Chocolate Salted Caramels sharingthyme.com Chocolate Salted Caramels sharingthyme.com

3. Place candy thermometer in pot. Add the butter, chocolate and vanilla once the temperature reaches 200 degrees.

4. Continue to cook and stir until the candy thermometer reads 240degrees (firm ball stage) about 30 minutes.

Chocolate Salted Caramels sharingthyme.com Chocolate Salted Caramels sharingthyme.com Chocolate Salted Caramels sharingthyme.com

5. Remove from heat and continue to stir until the bubbles “calm down” and the caramel looks smooth.

6. Pour hot caramel into prepared pan. Smooth slightly, if needed.

Chocolate Salted Caramels sharingthyme.com

7. Cool for 10 minutes on counter, then sprinkle with salt. I prefer to use Maldon, or smoked Maldon with these caramels.

Chocolate Salted Caramels sharingthyme.com Chocolate Salted Caramels sharingthyme.com

8. Once fully cool cut in strips with a sharp knife. Then cut into cubes, or rectangles. Wrap with cut parchment paper and twist the ends.

Salty Chewy Caramels:

  • 2 cup packed brown sugar
  • 1 cup light corn syrup
  • 1 can sweetened condensed milk
  • 1 cup butter, salted
  • 1 cup semi-sweet chocolate, chopped, or already in chunks
  • 2 tsp vanilla
  • salt for sprinkling

Directions:

1. Prepare pan to pour caramels in. Use a 9×12 pan, or an 8×8 for slightly thicker caramels. Line with parchment paper and lightly spray with non-stick spray.

2. In a heavy saucepan, combine brown sugar, corn syrup and sweetened condensed milk; bring to a boil over medium-high heat.

3. Place candy thermometer in pot. Add the butter, chocolate and vanilla once the temperature reaches 200 degrees.

4. Continue to cook and stir until the candy thermometer reads 240degrees (firm ball stage) about 30 minutes.

5. Remove from heat and continue to stir until the bubbles “calm down” and the caramel looks smooth.

6. Pour hot caramel into prepared pan. Smooth slightly, if needed.

7. Cool for 10 minutes on counter, then sprinkle with salt. I prefer to use Maldon, or smoked Maldon with these caramels.

8. Once fully cool cut in strips with a sharp knife. Then cut into cubes, or rectangles. Wrap with cut parchment paper and twist the ends.

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