Creamy Chocolate Caramels with a touch of sea salt.
I had never made chocolate caramels until yesterday and totally love them. The recipe is quite a bit different from Aunt Janet’s Caramels I normally make but both still take 20 minutes to make. When you make these plan on standing at the stove for about 20 minutes, these need to be constantly stirred. If you have never made caramels there is never a better time to try than now, either of these recipes are sure to become family favorites.
When I make these again I will be doubling the recipe and making a 9 x 12 pan instead. If you are giving food gifts this year to family and friends these are certainly appropriate.
- 1 cup sugar
- 3/4 cup light corn syrup
- 2 ounces unsweetened chocolate, broken into small pieces
- 1 1/2 cups heavy whipping cream, divided
- coarse salt - optional
- Line a 8 x 8 baking pan with foil. Spray lightly with cooking spray. Rub the foil lightly with butter. Set aside.
- Add sugar, corn syrup and chocolate to a heavy pan. Cook over medium heat until chocolate melts and mixture is smooth. Add 3/4 cup of the whipping cream to the mixture. Cook until it reached 234 degrees, stirring continuously. Add remaining whipping cream and cook until the mixture reaches 248 degrees, stirring the entire time.
- Immediately pour the caramel into the prepared pan. Sprinkle with coarse salt if desired. Let mixture cool overnight before cutting into 1 inch squares. Wrap caramels in wax paper squares if desired. Store in an airtight container.
Aunt Janet’s Caramels – my go to recipe for as long as I can remember