Recipe

Salted Chocolate Caramels Recipe

Add Step-by-Step Photos	Fizzle3nat / All my dishes 1 year, 2 months ago I was looking online for a recipe for chocolate caramels and came across this one from the Epicurious website. These are awesome! The salt gives a nice balance to the sweetness and the chocolate. And they are so soft and creamy! Pic is from Epicu... More Prep:15m Cook:30m Servings:64	Fizzle3nat
	chocolate sugar cream butter salt soft creamy

Does this look good? Yeah! / Nope

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Ingredients

2 c. heavy cream

10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped

1 3/4 c. sugar

1/2 c. light corn syrup

1/4 c. water

1/4 tsp. salt

3 TBSP. unsalted butter, cut into tablespoon pieces

2 tsp. flaky sea salt such as Maldon (this is what the original recipe called for, but I found it to be a bit much, 1 tsp. would probably be plenty)

Vegetable oil for greasing

Directions

Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment. Lightly oil.

Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.

Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 243°F on thermometer, about 15 minutes (original recipe said 255, but I find that's a bit high for caramel). Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.

Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.

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