Salted Chocolate Caramels
Ingredients
2 cups
superfine sugar
2 cups
heavy cream
¾ cup
light corn syrup
½ cup
Kowalski's Unsalted Butter
2 oz.
unsweetened baking chocolate, coarsely chopped
2 tsp.
sea salt, plus more for finishing, if desired
Directions
- Line the bottom and sides of an 8x8" metal baking pan with 2 sheets of waxed paper or nonstick foil extending up all sides; set aside.
- In a medium saucepan, bring sugar, cream, corn syrup and butter to a boil over medium-high heat.
- Reduce heat to low; stir in chocolate and cook for 1 min. Stir to completely melt chocolate.
- Increase heat to medium; continue cooking, stirring frequently, until a candy thermometer registers 245° or until a small amount of mixture dropped into a cup of very cold water forms a firm ball that holds its shape until pressed.
- Pour caramel into lined pan, being careful not to scrape the bottom or sides of the saucepan; let stand for 10 min.
- Sprinkle caramel evenly with sea salt; cool completely in the pan on a wire rack (about 2 hrs.).
- Carefully invert caramel onto a clean, dry cutting board; peel off waxed paper.
- Turn caramel salt-side up; lightly oil the blade of a chef's knife and cut caramel into 1" squares.
- Press additional sea salt onto caramels, if desired.
- Wrap caramels in 4" squares of waxed paper, twisting ends to seal.
