Chocolate Sea Salt Caramels

sea salt caramels 2

As my six-year-old pointed out, THESE ARE NOT A COOKIE, MAMA. But guess what, I run the show around here and they’re my favorite candy treat of all time so they get a spot here!

Sometimes when I go back home to Omaha my mom has a giant jar of chocolate sea salt caramels that she gets from Costco. I could never have those in my own house but, oh man, I die for those caramels. I could face plant into those caramels.

I had bookmarked a recipe for them from one of my favorite bloggers, Anna at Cookie Madness. I always trust her recipes because she’s so precise and isn’t afraid to test things multiple times to get it right.

She was spot on with these and I did face plant right into them. People may not believe you actually made these and they really aren’t hard. You do need a candy thermometer, but don’t be scared. You’ll literally just stir until it hits temperature and dump it all in a pan. As long as you don’t hypothetically abandon the pan and go binge watch Schitt’s Creek on Netflix, you’ll be just fine.

Important Note: These are hard to cut when they’re cold. Bring them closer to room temperature. And don’t panic if the chocolate pops off the top of the caramel when cutting. Just plop it back on and refrigerate or freeze and it will stick again. I let these sit at room temp for at least a couple hours before serving, longer if you’ve frozen them.

sea salt caramels 2

Chocolate Sea Salt Caramels

2 sticks salted butter, softened
2 cups firmly packed light brown sugar
3/4 light corn syrup
1 (14 oz) can Eagle Brand condensed milk
2 teaspoons vanilla extract
1 bag (10-12 oz) milk or dark chocolate chips
2 teaspoons coconut oil
Sea salt or Kosher salt

Line a 9-inch square pan with nonstick foil, or regular foil you have buttered or sprayed VERY well.

In a 3 quart nonstick saucepan, stir the softened butter, sugar, corn syrup and condensed milk together until fully blended. Turn on the heat and set it to medium. Cook, stirring every so often with a wooden spoon or heat proof scraper, until boiling (about 6 minutes)

Reduce mixture to a very soft boil – a little over a simmer. Insert candy thermometer and heat to 240 (soft ball stage), stirring often and making sure the heat is rising slowly and steadily. This should take about 20 minutes, and towards the end you’ll notice the mixture darkening a bit. When mixture reaches about 240, remove from heat and stir in vanilla. Pour caramel into the pan. Let cool at room temperature for 2 hours, and then cover with melted chocolate.

Combine chocolate chips and coconut oil (or shortening) in a microwave-safe bowl and heat at 50% power, stirring every 30 seconds, until smooth and shiny. Pour chocolate over caramel.

Refrigerate until chocolate is set. When chocolate is set, lift from the pan and cut into squares.

Sprinkle with sea salt before serving.

Recipe from Cookie Madness

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