"Soft, buttery, vanilla caramels dipped in chocolate"
Chocolate Covered Sea Salt Caramels
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Prep time: 1hr
Cook time: 1hr
Serves or Makes: 60
Recipe Card
ingredients
- 60 gram Water
- 600 gram Corn Syrup
- 400 gram Sugar
- 155 gram Heavy Cream
- 275 gram Sweetened Condensed Milk
- 200 gram Butter
- 6 gram Salt
- 2 gram Baking Soda
- 2 gram Vanilla Bean Paste
- 2 pounds Chocolate, tempered
- 100 gram Sea Salt, course
Method
Step 1
Combine all ingredients except vanilla in a large pot.
Step 2
Stirring slowly but constantly during cooking, cook over medium heat until butter has melted and mixture starts to boil.
Step 3
Turn heat to medium high and cook until caramel reaches 240F.
Step 4
Turn off heat, stir in vanilla.
Step 5
Pour on greased, flat surface that has raised edges
Step 6
When warm to touch, place in parchment lined storage container. Let rest 12-24 hours.
Step 7
Cut into squares. Refrigerate while tempering chocolate.
Step 8
Dip in chocolate, sprinkle with salt.