Ingredients: |
Ingredients: Unsalted butter (for greasing pan)
1 ½ cups heavy cream
1 ½ cups granulated sugar
1 cup plus 2 tablespoons of light corn syrup
1 teaspoon salt
9 oz 62% semi-sweet chocolate, finely chopped
2 tablespoons cocoa nibs, crushed with rolling pin (or base of small bowel)
Sea Salt, for sprinkle
|
Directions: |
Directions:1. Cut a 9 x 17 inch piece of parchment paper. Lightly butter a 9x9x2 inch pan and line it with the parchment paper, letting it extend evenly over two opposite ends.
2. Stir together the cream, sugar, corn syrup and salt in a pot with a heavy bottom, and clip a candy thermometer to the side of the pot. Bring to a boil and then continue to cook until the mixture reaches 250ºF. Remove the pot from the heat and let cool for 5 minutes.
3. Add the chocolate and stir with a heatproof spoon or spatula until the chocolate is melted and the mixture is smooth. Pour into the prepared pan and spread into an even layer with a small offset spatula.
4.Once the caramels starts to set, sprinkle with the cocoa nibs and press them into the surface gently. Allow the caramels to cool at room temperature until firm, at least 2 hours.
5. Lift the caramel block from the pan, using the parchment paper "handles" and place on a cutting board. Dip a knife in hot water (and dry) and cut into the caramels into 1 inch squares, heating (and drying) the knife as necessary. Sprinkle a small amount of sea salt into the middle of each caramel. |
This recipe for Chocolate Caramels With Seasalt is from