Thursday, December 16, 2010

Chocolate-Topped Sea Salt Caramels

mmm this is a sea salt caramel that is literally mouth watering good...

I must admit, I held my reservations at first... I mean how many homemade caramels have you tried that actually tasted good? few. That tasted great? slim to none. But this... this is recipe is so delicious, try only eating just one square, I dare you. When you take that first sweet and salty bite your mouth explodes with flavor and your taste buds go wild... your mouth waters as you go in for another bite... could this be real? could you really be tasting such an amazing homemade caramel? And better yet its one that YOU made. It may just make you feel like the best candy maker ever.. Ahh but we're getting ahead of ourselves... you have to make it first... let me help you with that...

Chocolate-Topped Sea Salt Caramels

Ingredients:
1 cup butter (DO NOT use margarine)
2 1/2 cups packed brown sugar
1 1/2 tsps coarse sea salt
1 cup light corn syrup
1 -14oz can sweetened condensed milk (not evaporated)
1 tsp vanilla
1/2 cup semisweet chocolate chips
1/2 tsp vegetable oil

Directions:
  1. Line 11x7-inch pan with foil, leaving 1 inch of foil overhanging on 2 opposite sides of pan; grease foil with butter.
  2. In 3-quart heavy saucepan, melt 1 cup butter over medium heat. Stir in brown sugar, 1/2 tsp of the salt, the corn syrup and milk. Cook over medium heat, stirring constantly, until mixture begins to boil.
  3. Reduce heat to medium-low. Cook 40 to 50 minutes, stirring frequently, to 248*f on a candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball tha holds its shape until pressed. Remove from heat; stir in vanilla. Pour into pan. Refrigerate about 1 hour or until completely cooled.
  4. In small microwavable bowl, microwave chocolate chips and oil on high 30-40 seconds, stirring every 10 seconds, until chocolate is melted. Using spatula, spread chocolate evenly over caramel layer. Sprinkle with remaining 1 tsp salt. Refrigerate about 30 minutes or until chocolate is set.
  5. Use foil to lift caramels from pan; remove foil. Cut into 8 rows by 6 rows. Store at room temperature.

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