Chocolate Topped Sea Salt Caramels Recipes

Steps:

• Line bottom and sides of 11x7-inch glass baking dish or pan with foil, leaving 1 inch foil overhanging on 2 opposite sides of pan; grease foil with butter.
• In 3-quart heavy saucepan, melt butter over medium heat. Stir in brown sugar, 1/2 teaspoon salt, the corn syrup and milk. Cook over medium heat, stirring constantly, until mixture begins to boil.
• Reduce heat to medium-low. Cook 40 to 50 minutes or until 248°F on candy thermometer (firm ball stage). Remove from heat; stir in vanilla. Pour into pan. Refrigerate about 1 hour or until completely cooled.
• In small microwavable bowl, microwave chocolate chips and oil on High 30 to 40 seconds, stirring every 10 seconds, until chocolate is melted. Using spatula, spread chocolate evenly over caramel layer. Sprinkle with 1 teaspoon salt. Refrigerate about 30 minutes or until chocolate is set.
• Remove caramels from baking dish to cutting surface, using foil to lift; peel back foil. Cut into 8 rows by 6 rows. Store at room temperature.

Steps:

• 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.

Steps:

• Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.

Steps:

• Butter an 8-inch square baking pan.
• Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.
• Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
• Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.
• Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.

Steps:

• Line an 8-inch square pan with parchment paper or aluminum foil, leaving an extra inch or two hanging over the sides.
• In a small saucepan, heat butter and cream until melted and hot, but do not allow mixture to boil.
• Make the caramel: Pour sugar into a large saucepan fitted with a candy or instant-read thermometer. Heat sugar over medium heat until areas begin to melt and turn brown. Using a wooden or silicone spoon, stir melted areas to redistribute the heat. Continue to melt sugar, stirring gently to break up clumps until it is dark brown, bubbling and clear, about 330 degrees. This will take about 15 minutes.
• Immediately pour cream-butter mixture through a strainer into caramelized sugar, but be careful: It will bubble wildly. Heat the mixture over medium-high heat to 255 degrees. This will take about 10 minutes.
• Reduce heat to very low, add chocolate, and stir until melted and smooth.
• Pour mixture into lined pan and let cool 20 minutes. Sprinkle salt on top. Let cool at room temperature until firm, about 3 hours or overnight. (If weather is hot and humid, chill in refrigerator.)
• When caramels are cool and firm, use the parchment paper or aluminum foil to lift caramel slab out of pan. Using a large sharp knife and a ruler, cut into small squares, about 3/4 inch. Refrigerated caramel will need to soften slightly at room temperature before cutting.