Chocolate Covered Caramels with Sea Salt
Makes 50 – 75 pieces
2 Cups Light Corn Syrup
2 Cups Granulated Sugar
1/2 Cup Water
2 Cups Whipping Cream (NOT ultra pasteurized)
1/2 Cup Evaporated Milk
1/2 Cup Unsalted Butter
1 Tablespoon Vanilla Extract
1 11.5 Ounce Package Chocolate Chips (Bittersweet or 60% Cocoa)
Coarse Sea Salt
Line a 12×17 pan with foil. Make sure that the foil is fitted well into the corners and sides. Liberally butter the foil, covering the bottom corners and sides.
In a small saucepan, over low heat, combine whipping cream, evaporated milk and vanilla. Whisk to thoroughly combine cream and milk. Mixture should become hot, but DO NOT BOIL. Occasionally whisk mixture as long as it is on the heat.
In a heavy 4 quart saucepan (over medium heat) combine corn syrup, water and sugar. Stir mixture with a wooden spoon until sugar is completely dissolved. Increase heat and bring to a boil. Reduce heat to medium low, cover and boil for 3 minutes.
__Remove the cover and attach candy thermometer to the saucepan. Turn heat up to medium. Continue to gently boil sugar-syrup mixture until it reaches 250 degrees Farenheit. Do not stir the mixture while you are bringing it up to temperature. Add the butter and hot cream and milk mixture-slowly. Combining these will cause some serious bubbling (don’t panic-it’s fine). The temperature will also drop. Bring the temperature back up to 244 degrees Farenheit. After adding the butter and milk mixture, continuously stir the mixture, until it gets to 244 degrees, your caramels will be the soft and chewy kind.
Remove from heat and carefully pour the hot mixture into prepared pan. Do not scrape the saucepan. Gently rap the pan to remove any air bubbles. Let pan sit to cool for at least 12 hours.
To cut, remove caramels from pan by lifting the foil. Place onto a cutting board. Use a large heavy knife to cut into desired piece size.
In a medium size glass bowl, melt the chocolate by placing it into the microwave and heating it on high for 30 seconds. Take it out and stir the chips. Put it back in for another 30 seconds. Again, stir the chips. Continue this process until chips are melted. It should take around 2 minutes total. Make sure you stir the chocolate thoroughly each time. It will probably all melt in the bowl while you’re stirring it on the 3rd of 4th time. You don’t want to overheat the chocolate or it will break and get all grainy.
Line a sheet pan with wax or parchment paper. Drop 2 or 3 of the caramels into the melted chocolate at a time. Using a fork, flip the caramels over to coat all sides. Lift caramel from the chocolate and let the excess drip off. Carefully lay the chocolate onto the sheet pan.
Sprinkle a few grains of sea salt on top.
Let candy sit for at least 6 hours to harden. Caramels will keep up to one month in a tightly sealed container.
* You may need to melt another bag of chocolate chips, depending on how thick you coat the caramels.