CHOCOLATE CARAMEL SEA SALT RECIPES

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CHOCOLATE SEA SALT CARAMELS RECIPE | LAND O’LAKES



Chocolate Sea Salt Caramels Recipe | Land O’Lakes image

Creamy caramels are topped with a layer of dark chocolate and a tiny taste of sea salt.

Provided by Land O'Lakes

Categories     Caramel    Caramel    Candy    Dessert

Total Time 0 minutes

Prep Time 15 minutes

Yield 64 caramels

Number Of Ingredients 10

Caramel
2 cups firmly packed brown sugar
1 cup Land O Lakes® Butter
3/4 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla
Topping
1 cup dark chocolate baking chips
1/4 cup Land O Lakes® Heavy Whipping Cream
1 teaspoon sea salt

Steps:

  • Line 9-inch square pan with aluminum foil, extending over edges. Butter bottom and sides of foil.
  • Combine brown sugar, butter, corn syrup and sweetened condensed milk in heavy 3-quart saucepan. Cook over medium heat 6-8 minutes, stirring occasionally, until mixture comes to a boil.
  • Cook 20-25 minutes, stirring occasionally, until candy thermometer reaches 240°F-242°F or small amount of mixture dropped into cold water forms soft pliable ball. Remove from heat; stir in vanilla. Pour into prepared pan. Cool 2 hours at room temperature until set.
  • Combine chocolate chips and whipping cream in bowl. Microwave 1-2 minutes, stirring every 15 seconds, until chocolate is melted. Spread mixture evenly over caramels. Cool 5 minutes; sprinkle with sea salt. Refrigerate until completely cooled.
  • 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.

Nutrition Facts : Calories 110 calories, FatContent 5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 75 milligrams, CarbohydrateContent 16 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

CHOCOLATE CARAMELS WITH SEA SALT RECIPE - NYT COOKING



Chocolate Caramels With Sea Salt Recipe - NYT Cooking image

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. 

Provided by Julia Moskin

Total Time 55 minutes

Yield About 100 small caramels

Number Of Ingredients 5

1/4 pound/114 grams (1 stick) unsalted butter
1 1/4 cups/300 milliliters heavy cream
2 cups/400 grams granulated sugar
5 ounces/143 grams bittersweet chocolate (70 percent cacao solids), broken into pieces
1 teaspoon flaky sea salt, such as Maldon

Steps:

  • Line an 8-inch square pan with parchment paper or aluminum foil, leaving an extra inch or two hanging over the sides. 
  • In a small saucepan, heat butter and cream until melted and hot, but do not allow mixture to boil.
  • Make the caramel: Pour sugar into a large saucepan fitted with a candy or instant-read thermometer. Heat sugar over medium heat until areas begin to melt and turn brown. Using a wooden or silicone spoon, stir melted areas to redistribute the heat. Continue to melt sugar, stirring gently to break up clumps until it is dark brown, bubbling and clear, about 330 degrees. This will take about 15 minutes.
  • Immediately pour cream-butter mixture through a strainer into caramelized sugar, but be careful: It will bubble wildly. Heat the mixture over medium-high heat to 255 degrees. This will take about 10 minutes. 
  • Reduce heat to very low, add chocolate, and stir until melted and smooth.
  • Pour mixture into lined pan and let cool 20 minutes. Sprinkle salt on top. Let cool at room temperature until firm, about 3 hours or overnight. (If weather is hot and humid, chill in refrigerator.) 
  • When caramels are cool and firm, use the parchment paper or aluminum foil to lift caramel slab out of pan. Using a large sharp knife and a ruler, cut into small squares, about 3/4 inch. Refrigerated caramel will need to soften slightly at room temperature before cutting. 

Nutrition Facts : @context http//schema.org, Calories 41, UnsaturatedFatContent 1 gram, CarbohydrateContent 5 grams, FatContent 2 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 2 grams, SodiumContent 20 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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