Chocolate may be the go-to sweet for Valentine’s Day, but it’s time to show caramel a little love.
It’s been relegated to a supporting role in heart shaped boxes of candy for far too long. So this year, it's about time we let caramel be the star...
Golden brown caramel is versatile enough to hold its own as a candy, plain or embellished. This version, covered in dark chocolate ganache and the wonderfully tangy crunch of the sea salt is sure to impress your sweetheart this Valentine's or any day...
This recipe, I am excited to report, is one that has been published here in New York for the Valentine's Day holiday. It was lucky enough to be included in the New York Newsday's (which has a circulation of up to over four hundred thousand papers) "What's Happening Long Island" magazine insert...
Definitely made my whole week to see it there, just so excited to share my recipes and as always I hope that anyone who tries one out enjoys them as much as me and my family does...
"Dark Chocolate Salted Caramels"
Ingredients:
Caramel:
2 cups packed brown sugar
1 cup Butter
3/4 cup light corn syrup
1 (14 oz.) can sweetened condensed milk
2 teaspoons vanilla extract
Topping:
1 cup semi sweet chocolate chips
1/4 cup Heavy Whipping Cream
1 teaspoon or more coarse sea salt
Directions:
1. Line 9-inch square pan with aluminum foil, extending over edges. Butter bottom and sides of foil...
2. Combine brown sugar, butter, corn syrup and sweetened condensed milk in heavy 3-quart saucepan...
3. Cook over medium heat 6-8 minutes, stirring occasionally, until mixture comes to a boil...
4. Cook 20-25 minutes, stirring occasionally, until candy thermometer reaches 240°F-242°F or small amount of mixture dropped into cold water forms soft pliable ball. 5. Remove from heat; stir in vanilla. Pour into prepared pan...
6. Cool 2 hours at room temperature until set...
7. Combine chocolate chips and whipping cream in bowl...
8. Microwave 1-2 minutes, stirring every 15 seconds, until chocolate is melted.
9. Spread mixture evenly over caramels. Cool 5 minutes...
10. Then sprinkle with sea salt. Refrigerate until completely cooled...
11. Remove caramels from pan using foil; remove foil. Cut into 1-inch squares with sharp knife...
12. Wrap caramels in candy wrappers or waxed paper. Store refrigerated...
13. Remove from refrigerator 10 minutes before serving...
