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Chocolate-Topped Sea Salt Caramels
Chocolate-Topped Sea Salt Caramels
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Prep Time:
1 hour 10 minutes
Total Time:
2 hours 40 minutes
Indulgent chocolate-covered caramels with a perfect sweet and salty balance, ideal for sharing with a crowd.
Ingredients:
  • Butter for greasing
  • 1 cup butter (do not use margarine)
  • 2 1/2 cups packed brown sugar (1 lb)
  • 1/2 teaspoon coarse sea salt
  • 1 cup light corn syrup
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 teaspoon vanilla
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon vegetable oil
  • 1 teaspoon coarse sea salt
Instructions:
  • Prepare your 11x7-inch glass baking dish by lining the bottom and sides with foil, ensuring 1 inch of foil overhangs on 2 opposite sides of the pan. Grease the foil with butter.
  • In a 3-quart heavy saucepan, melt butter over medium heat. Add brown sugar, 1/2 teaspoon salt, corn syrup, and milk. Stir continuously and cook over medium heat until the mixture comes to a boil.
  • Lower the heat to medium-low. Cook for 40 to 50 minutes or until the temperature reaches 248°F on a candy thermometer (firm ball stage). Take the mixture off the heat, add vanilla, then pour into a pan. Chill in the refrigerator for about 1 hour until fully cooled.
  • In a small microwavable bowl, heat chocolate chips and oil in the microwave on High for 30 to 40 seconds, stirring every 10 seconds until melted. Spread the melted chocolate evenly over the caramel layer using a spatula. Sprinkle with 1 teaspoon of salt and refrigerate for about 30 minutes until the chocolate sets.
  • Transfer the caramels from the baking dish to a cutting surface using the foil to lift them up. Peel back the foil and cut the caramels into 8 rows by 6 rows. Store the caramels at room temperature.

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