Chocolate Covered Caramels
Ingredients
- ½ cup water
- 1 ¼ cups light corn syrup
- 1 ½ cups granulated sugar
- 1 ½ cups heavy cream , room temperature
- ½ cup salted butter
- 1 ½ teaspoons vanilla extract
- 4 cups chocolate melting wafers
- flaked sea salt
Instructions
- Combine. Add 1/2 cup water, 1 1/4 cups corn syrup and 1 1/2 cups sugar to a heavy bottom pot. Stir to combine. Heat on medium and bring to 310°F without stirring.
- Stir in cream. Remove from heat and stir in the 1 1/2 cups cream. This will create steam, so be very careful.
- Add butter. Add the 1/2 cup butter and bring back to the stove on medium heat. Heat to 240°F. Stir occasionally, so the bottom doesn’t burn. Remove from heat and stir in the 1 1/2 teaspoons vanilla.
- Set and cut. Pour into a 9x9 inch pan, lined with parchment. Let the caramels cool for at least 4 hours, or overnight then cut into 1" squares.
- Dip in chocolate. Melt the chocolate wafers according to the package instructions. Dip the caramels using a fork, place on parchment paper and top with flaked sea salt. Let chocolate set and enjoy.
Notes
I like to wrap these in wax paper and tuck the caramel inside.
Store in a covered container at room temperature for 2 weeks.
Nutrition
Calories: 133kcal, Carbohydrates: 21g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 103mg, Potassium: 37mg, Fiber: 1g, Sugar: 15g, Vitamin A: 128IU, Vitamin C: 0.03mg, Calcium: 10mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
