Sea Salt Chocolate Caramels

Some of the chocolatiest chocolate I’ve ever had.

INGREDIENTS

1 1/4 cups (288 g) heavy cream

3/4 cup (136 g) chocolate chips

2/3 cup (196 g) light corn syrup

1 1/4 cup (240 g) sugar

1/3 cup (68 g) butter

1/4 Tbsp sea salt

SUPPLIES

An 8×8 pan

Some parchment

A large saucepan

A spoon or spatula

A candy thermometer

A cutting board

DIRECTIONS

Line the 8×8 pan.

In a large saucepan over medium heat, combine the cream and chocolate chips. Stir until the chocolate is completely melted.

Add the corn syrup and sugar.

Bring the mixture to a boil, stirring constantly.

Add a thermometer to the saucepan and continue to stir until it reaches 248 F, adjusted for altitude.

Remove the pan from the heat and quickly stir in the butter and salt. Stir until the butter is completely incorporated.

Once the butter is completely mixed in, pour the mixture into the 8×8 pan and leave it on the counter to cool, at least 8 hours

Remove it from the pan and cut it into whatever size pieces you’d like.

Wrap each piece in parchment or wax paper.