Salted Milk Chocolate Caramels

• Vegetarian
• Gluten free

• Condiments

  • 1/4 cup Corn syrup, light

• Baking & Spices

  • 1 16 ounce Bag Milk chocolate chips, good quality
  • 1 Sea salt, flaked
  • 3/4 tsp Sea salt, flaked
  • 1 1/2 cups Sugar
  • 1/4 tsp Vanilla

• Dairy

  • 5 tbsp Butter, unsalted
  • 1 cup Heavy cream

• Liquids

  • 1/4 cup Water

Found on ohsweetbasil.com

Description

Ingredients

• 1 16 ounce Bag Good Quality Milk Chocolate Chips
• Flaked Sea Salt
• 1½ Cups Sugar
• ¼ Cup Light Corn Syrup
• ¼ Cup Water
• 1 Cup Heavy Cream
• 5 Tablespoons Unsalted Butter
• ¾ Teaspoon Flaked Sea Salt
• ¼ Teaspoon Vanilla

Directions

• In a large saucepan over medium high heat, add the sugar, corn syrup and water. Bring to a boil and cook, swirling the pan occasionally, until a golden brown color appears. Do not overcook.
• In a separate pan over medium heat, while the sugar is starting to cook, add the butter, cream and salt. Cook until the butter is melted completely.
• Remove the sugar mixture from the heat and turn the burner down to medium low. Carefully pour the cream mixture into the sugar mixture very slowly, stirring continually. The candy will seize up, be very careful!! Stir everything together with a wooden spoon and add the vanilla. Place the pan back on the medium low burner and cook, stirring occasionally for about 10 minutes or until the caramel reaches 248 degrees.
• Place parchment paper in an 8x8 baking pan and brush lightly with oil. Pour the hot caramel over the parchment paper and allow to cool completely, we like to place ours in the fridge. Once cool, slice the caramel in half and roll each half like a cinnamon roll. Using your fingers, gently stretch the rope of caramel and shape into a long, 1 wide, squared off rope. Cut into small chunks about 1 again.
• In a microwave safe bowl, melt the chocolate in 20 second intervals, stirring at each interval.
• Place each caramel in the chocolate one at a time, using a fork to dip and shake off extra chocolate. Place on parchment lined board and sprinkle with sea salt. Allow to chill in the fridge until set then wrap in wax paper and store in the fridge.

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