Chocolate Covered Salted Caramels

Salted caramel is seems to the “in” thing now. I have to say I am all for it. I LOVE salted caramel in any form. And then to cover it in chocolate… It can’t get much better. I was browsing recipes to make for goody bags for my sons’ teachers and came across this recipe on Pinterest. I was intrigued. The picture looked so delicious and I have to say the flavor was just as the picture promised. I have made it twice now. The first time exactly as the recipe said, the second “tweaked” a little.  The first time the caramel was to runny and oozed out from the chocolate coating. The flavor was still good but you had to use a spoon. Also trying to dip the caramel was a nightmare. The second time  I changed it up a little and loved the results. Below is the tweaked recipe. Be forewarned though…..once you have eaten one bite it is hard to stop.

So good and addicting!!!

So good and addicting!!!

Chocolate Covered Salted Caramels

Ingredients for Caramel:

  • 14 T. butter
  • 3/4 c. light brown sugar
  • 1/2 c. sugar
  • 3/4 c. light corn syrup
  • 1/4 c. heavy cream
  • 2 t. vanilla
  • 1 1/2 t. sea salt (may increase to 2 t if want more)

Ingredients for Chocolate coating:

  • 2 c. dark chocolate chips
  • 1 T. shortening

Directions:

  1. In a heavy bottomed pot, combine all of the caramel ingredients except the vanilla.
  2. Bring to a boil, stirring until the sugar is dissolved and mixture is well combined.
  3. Continue to boil until caramel is a rich caramel color and candy thermometer reaches about 255 º F.
  4. Remove from heat and stir in the vanilla.
  5. Allow to cool a couple of minutes, then pour into an 8×8 silicone pan or pan lined with parchment paper.
  6. Refrigerate several hours
  7. Once chilled, pull caramel out of pan cut into small squares.
  8. Melt chocolate and shortening in microwave safe bowl for 1 minute at 50% power. Stir and then continue to microwave at 50% power for increments of 30 seconds until chocolate is melted.
  9. Dip caramel and set on wax paper to harden.
Helpful hints:
  1. The correct temperate is very necessary, if the caramel isn’t hot enough it will ooze and not be able to cut or dip.
  2. Caramel goes from tasting good to burned quickly so watch carefully.
  3. If you do not have a candy thermometer, then watch for the rich caramel color as well as the texture change. It will go from runny to thick and will string from spoon. When it cools quickly on the spoon and doesn’t drip off but leaves a small string it is ready. Tasting it at intervals you will notice the texture change faster. (Also it tastes good)
  4. After cutting into squares, divide the caramel into batches and dip a small batch at a time leaving the rest in the fridge. As the start to warm up the squares will start to stick together.
  5. Instead of melting chocolate the second time, I used the Ghirardelli double chocolate dipping chocolate and just melted it according to instructions on the back with using shortening. It worked well and tasted good!
  6. You may sprinkle coarse sea salt on top of the dipped chocolates if desired.
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