salted chocolate caramels

I’m bringing in the new year with caramels. Literally. What other way is there to do it?
It’s going to be a good year, I can feel it. I am going to college. I got a job (interview, but I’ve never gotten so close to getting one). I made this chocolate bark last week that was insane. And this weekend, I got a free magazine subscription, did two physics labs, and made these caramels. The only problem (besides my personal struggle to pass physics) is that I can’t get them off of the wax paper, which is making it increasingly difficult for me to eat them and type simultaneously. My personal bias aside, I have never tasted better candies in my life.

I had no problems making them.  They are easy. And delicious. And you need a candy thermometer to cook them so you’ll need to fork over about 5 dollars which is completely and utterly worth it for a tray of salted chocolate caramels in your own kitchen.
Also, I want to learn to drive. I have been trying to find out how online, but it seems the internet (along with my parents) isn’t keen on the idea of me behind a wheel. I thought I could avoid learning how to navigate the new york subway system but apparently I’ve just been set back 17 years. Meh.
Salted Chocolate Caramels
from Gourmet
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
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
Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.
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One Response to salted chocolate caramels

  1. You can dip these caramels into milk, dark or even white chocolate. We love the pop of salt added to the top, but you could also drizzle a second variety of chocolate on top.

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