CHOCOLATE AND SEA SALT RECIPES
HOMEMADE CARAMELS WITH DARK CHOCOLATE AND SEA SALT RECIPE ...
These deliciously buttery caramels are covered with rich dark chocolate and just a touch of sea salt for an incredible combination that you will love! Store in the refrigerator.
Provided by larkspur
Categories Desserts Candy Recipes Chocolate Candy Recipes
Total Time 9 hours 50 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 64 1-inch square caramels
Number Of Ingredients 9
Steps:
- 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 : Calories 77.4 calories, CarbohydrateContent 9.7 g, CholesterolContent 8.9 mg, FatContent 4.7 g, FiberContent 0.1 g, ProteinContent 0.3 g, SaturatedFatContent 2.7 g, SodiumContent 97.6 mg, SugarContent 5.2 g
CHOCOLATE-TOPPED SEA SALT CARAMELS RECIPE - BETTYCROCKER.COM
Sweet and salty flavors are combined in these delicious chocolate coated caramels- perfect dessert to treat a crowd.
Provided by Betty Crocker Kitchens
Total Time 2 hours 40 minutes
Prep Time 1 hours 10 minutes
Yield 48
Number Of Ingredients 10
Steps:
- Line bottom and sides of 11x7-inch glass baking dish or pan with foil, leaving 1 inch foil overhanging on 2 opposite sides of pan; grease foil with butter.
- In 3-quart heavy saucepan, melt butter over medium heat. Stir in brown sugar, 1/2 teaspoon salt, the corn syrup and milk. Cook over medium heat, stirring constantly, until mixture begins to boil.
- Reduce heat to medium-low. Cook 40 to 50 minutes or until 248°F on candy thermometer (firm ball stage). Remove from heat; stir in vanilla. Pour into pan. Refrigerate about 1 hour or until completely cooled.
- In small microwavable bowl, microwave chocolate chips and oil on High 30 to 40 seconds, stirring every 10 seconds, until chocolate is melted. Using spatula, spread chocolate evenly over caramel layer. Sprinkle with 1 teaspoon salt. Refrigerate about 30 minutes or until chocolate is set.
- Remove caramels from baking dish to cutting surface, using foil to lift; peel back foil. Cut into 8 rows by 6 rows. Store at room temperature.
Nutrition Facts : Calories 140 , CarbohydrateContent 22 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Caramel, SodiumContent 120 mg, SugarContent 19 g, TransFatContent 0 g
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CHOCOLATE SEA SALT CARAMELS RECIPE | LAND O’LAKES
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Reviews 4.1
Total Time 0 minutes
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Calories 110 calories per serving
- Remove caramels from pan using foil; remove foil. Cut into 1-inch squares with sharp knife. Wrap caramels in candy wrappers or waxed paper. Store refrigerated. Remove from refrigerator 10 minutes before serving.
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We've listened to your comments on this recipe, and tested it — then retested it. It's adapted from “Mast Brothers Chocolate: A Family Cookbook,” by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture. (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out — caramel is extremely hot. It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.
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- Remove caramels from baking dish to cutting surface, using foil to lift; peel back foil. Cut into 8 rows by 6 rows. Store at room temperature.
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