Caramels

🥘 Ingredients

Caramel

• brown sugar
  2.25 cups
• butter
  1 cup
• light corn syrup
  1 cup
• sweetened condensed milk
  14 oz
• vanilla extract
  1 tbsp

Chocolate

• coarse salt
• melting chocolate
  30 oz
• vegetable oil
  1/8 cup

🍳 Cookware

• sheet pan
• medium pot
• sheet pan
• chef knife
• baking sheet
• small heavy pot
• measuring cup
• rubber spatula
• sheet pan

Caramel

1. 1

   Line a sheet pan with parchment paper. Spray with nonstick coating.
2. 2

   Place butter in a medium pot on the stove. Set the heat to medium. Stir occasionally as the butter begins to melt.

   butter: 1 cup
3. 3

   Once the butter is melted, add brown sugar , sweetened condensed milk (1 can), and light corn syrup . Stir until combined.

   brown sugar: 2.25 cups, sweetened condensed milk: 14 oz, light corn syrup: 1 cup
4. 4

   Continue stirring for ⏱️ 20-30 minutes , until a thermometer reads between 242 and 246 degrees Fahrenheit (117 to 119 degrees Celsius). Towards the end, the caramel will begin bubbling. Continue stirring throughout.
5. 5

   Take the caramel off the heat. Mix in vanilla extract .

   vanilla extract: 1 tbsp
6. 6

   Pour caramel into sheet pan . Scrape out as much caramel as possible. Let sit into cool. After ⏱️ 1-2 hours , move into the fridge or freezer to help cool.

Cutting

1. 1

   The caramel should be cool but not solid like a rock. Remove the slab on to a large cutting surface. With a chef knife , cut the caramel into strips. Then, take each strip and cut it into individual caramels, about 10-12 per strip. Place the caramels on a baking sheet with parchment paper.
2. 2

   Return to the refrigerator or freezer to resolidify.

Chocolate

1. 1

   Put a small heavy pot on simmer. Melt your favorite melting chocolate , once bag at a time. If the chocolate is too thick, add vegetable oil until it's sufficiently thin.

   melting chocolate: 30 oz, vegetable oil: 1/8 cup
2. 2

   Pour the chocolate on to the caramels. You may need to transfer it from the pot to a measuring cup to make precise pouring easier. Use a rubber spatula to smooth over the chocolate if it missed any caramel.
3. 3

   Repeat the above two steps until all caramels are covered.
4. 4

   Move the sheet pan of caramels to the freezer to harden the chocolate. Once hardened, remove from the freezer, place a large cutting board or other sheet pan on it, and flip it upside down in one motion. Peel the parchment paper off to reveal the bottom of the caramels.
5. 5

   Melt one more batch of chocolate and repeat the above steps to cover the bottom, now top, of the caramels.
6. 6

   Sprinkle coarse salt on the bottom, now top, before the chocolate melts.

   coarse salt
7. 7

   Return to the freezer to solidify.