Salted Chocolate Caramels!
As you may already know, I’ll admit I’m a chocoholic! I can eat chocolate anytime of the day. Fortunately now they say that in moderation dark chocolate can be good for you. Yeah! I’m all for that!
The holiday gives me all the more reason to bake anything chocolate or cook up batches of chocolate candies. There’s a ladies tea room here in town that I often go to with my mom, sisters and daughter for lunch. When checking out at the register they would have bowlfuls of chocolate caramels. However, the past couple years they no longer offer them. This was a huge disappointment to me.
Nevertheless, I searched hi and low for a recipe to make them myself and indeed found one that I think is even better than the tea room, plus I tweeked this one a bit and now it’s superb, IMO!
Salted Chocolate Caramels make a perfect holiday gift. Although a bit more expensive to make than many homemade treats they’re well worth it.
I altered this recipe slightly by using Lyles Golden Syrup to replace the light corn syrup. Lyle’s incredibly buttery flavor made all the difference in the world. You can find it at many grocery stores, World Market, international food stores or online.
Salted Chocolate Caramels (adapted from Epicurious.com)
(makes approximately 60 depending on size)
- 2 cups heavy cream
- 10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
- 1 3/4 cups sugar
- 1/2 cup light corn syrup (I used Lyle’s Golden Syrup)
- 1/4 cup water
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cut into tablespoon pieces
- 2 teaspoons flaky sea salt such as Maldon
- Vegetable oil for greasing (I used non-stick spray)
- Special equipment: parchment paper; a candy thermometer
Word of Caution: It’s best to give these away as gifts otherwise you’ll eat them all yourself!
This caramel is also wonderful smothered over an apple for an outrageously delicious Caramel Apple.