Chocolate Caramels

Ingredients

• 1 cup Granulated Sugar
• 1 cup Heavy Cream
• 1/2 cup Light Corn Syrup
• 1/4 cup Unsalted Butter (Cut into pieces)
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Sea Salt (Plus more for sprinkling)
• 12 ounces Semi-Sweet Chocolate Chips (High quality, gluten-free)
• 1 teaspoon Coconut Oil
• 2 tablespoons Unsweetened Cocoa Powder
• 1/2 teaspoon Espresso Powder (Optional, enhances chocolate flavor)
• 1 teaspoon Caramel extract

Instructions

1. 1

   Prepare an 8x8 inch baking pan by lining it with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment paper with butter or cooking spray.

2. 2

   In a medium saucepan, combine sugar, heavy cream, corn syrup, and butter. Cook over medium heat, stirring constantly until the sugar is dissolved.

3. 3

   Once the sugar is dissolved, stop stirring and bring the mixture to a boil. Clip a candy thermometer to the side of the pan and continue to cook, without stirring, until the mixture reaches 245°F (firm-ball stage).

4. 4

   Remove the saucepan from the heat and quickly stir in the vanilla extract, sea salt, and caramel extract.

5. 5

   Pour the caramel into the prepared baking pan and let it cool completely at room temperature. This will take several hours.

6. 6

   Once the caramel is firm, gently lift it out of the pan using the parchment paper overhang.

7. 7

   In a heat-safe bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate chips and coconut oil until smooth. Stir in cocoa powder and espresso powder (if using).

8. 8

   Pour the melted chocolate over the cooled caramel. Sprinkle with sea salt.

9. 9

   Let the chocolate set completely, either at room temperature or in the refrigerator for faster setting.

10. 10

    Cut the caramel into squares and wrap individually in parchment paper or cellophane wrappers.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.