The secret to these irresistibly rich caramels is real butter, which gives them a smooth texture and creamy butter flavor. A layer of bittersweet chocolate and a dusting of sea salt make them extra luxurious, and given that prep is only 5 minutes (5 minutes!), you can make them anytime the craving strikes.
How To:
- Line an 8 or 9 inch square baking pan with parchment paper and set next to stove.
- In a medium heavy bottom saucepan, add granulated sugar, brown sugar, heavy cream and butter. Measure vanilla and set next to stove.
- Set pan over medium heat and stir until sugar is dissolved and mixture is smooth.
- Insert a candy thermometer and continue to cook mixture, stirring often, on medium heat to 240-250°F (see notes), approximately 35 minutes.
- As soon as caramel reaches temperature remove from heat and stir in the vanilla extract. Working quickly, pour caramel into the prepared pan. Let caramel cool completely, about 1 hour at room temperature.
- Use parchment paper to lift caramel out of the pan and transfer to a cutting board. Slice into 1 inch pieces (or as desired) with a sharp knife.
- Melt chocolate in a heat proof bowl set over a bowl of simmering water, or in the microwave in 30 second bursts. Stir until smooth.
- Drop caramels into melted chocolate and use a fork to remove it from the bowl of chocolate, letting excess chocolate drop back into the pan.
- Place covered caramels on a pan lined with parchment paper or wax paper and sprinkle with some of the salt.
- Let cool for 20 minutes until chocolate is set. Store in an airtight container at room temperature for up to a few weeks.
Make the following adjustments if cooking above sea level: 2,000 feet— 238-244°F, 5,000 feet— 232- 238°F, 7,500 feet— 227-233°F
Recipe courtesy of Go Bold With Butter