Prep
5minCook
35minCool time
1hrLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1 cup granulated sugar (200 grams) | |
| 1/2 cup light or dark brown sugar (105 grams) | |
| 1/2 cup light corn syrup | |
| 1 ½ cup heavy cream (325 ml) | |
| 1/2 cup salted butter (1 stick, 113 grams) | |
| 1 teaspoon pure vanilla extract | |
| 8 ounces semisweet or bittersweet chocolate , chopped or use chocolate chips | |
| 1 tablespoon flaky or coarse sea salt |
| 1. | Line an 8 or 9 inch square baking pan with parchment paper and set next to stove. |
| 2. | In a medium heavy bottom saucepan, add granulated sugar, brown sugar, corn syrup, heavy cream and butter. Measure vanilla and set next to stove. |
| 3. | Set pan over medium heat and stir until sugar is dissolved and mixture is smooth. |
| 4. | Insert a candy thermometer and continue to cook mixture, stirring often, on medium heat to 240-250°F (see Notes), approximately 35 minutes. |
| 5. | As soon as caramel reaches temperature remove from heat and stir in the vanilla extract. Working quickly, pour caramel into the prepared pan. |
| 6. | Let caramel cool completely, about 1 hour at room temperature. |
| 7. | Use parchment paper to lift caramel out of the pan and transfer to a cutting board. Slice into 1 inch pieces (or as desired) with a sharp knife. |
| 8. | Melt chocolate in a heat proof bowl set over a bowl of simmering water, or in the microwave in 30 second bursts. Stir until smooth. |
| 9. | Drop caramels into melted chocolate and use a fork to remove it from the bowl of chocolate, letting excess chocolate drop back into the pan. |
| 10. | Place covered caramels on a pan lined with parchment paper or wax paper and sprinkle with some of the salt. |
| 11. | Let cool for 20 minutes until chocolate is set. Store in an airtight container at room temperature for up to a few weeks. |
| 12. | NOTES: I highly suggest reading through the post above for tips and helpful info for these caramels. |
| 13. | Make the following adjustments if cooking above sea level: 2,000 feet— 238-244°F, 5,000 feet— 232-238°F, 7,500 feet— 227-233°F |
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