anti-valentine's day salted caramels

Name: Anti-Valentine's Day Salted Caramels
Prep time: 5 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 1/2 stick(s) butter; 2 1/4 cup(s) brown or granulated sugar (both are good, but I prefer brown sugar); 2 cup(s) light corn syrup; 1 cup(s) sweetened condensed milk; 1 teaspoon(s) vanilla extract; - cracked sea salt; 12 ounce(s) bag dark chocolate chips (can sub semi-sweet)

(2 ratings)

review

Blue Ribbon Recipe by

Vail Bee

@vailbee

Sacramento, CA

...because it's the worst holiday in existence, so I make these every year around this time and celebrate the stupidity of Valentine's Day with my friends :)

Blue Ribbon Recipe

A sweet way to celebrate Valentine's Day with these divine chocolate-dipped salted caramels. They're easier to make than you'd think and more delicious than you can imagine. Give them to friends or your sweetheart for a tasty gift. They look so nice, they'll think you picked them up at the store.

— The Test Kitchen @kitchencrew

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(2 ratings)

yield serving(s)

prep time 5 Min

cook time 30 Min

method Stove Top

Ingredients For anti-valentine's day salted caramels

1 1/2 stick

butter
2 1/4 c

brown or granulated sugar (both are good, but I prefer brown sugar)
2 c

light corn syrup
1 c

sweetened condensed milk
1 tsp

vanilla extract
cracked sea salt
12 oz

bag dark chocolate chips (can sub semi-sweet)

How To Make anti-valentine's day salted caramels

Test Kitchen Tips

Make sure to use a small cookie sheet rather than a large one. A large cookie sheet will make the caramels too thin. Also, allow an overhang of the parchment paper. That will make it easier to remove the caramels. If your caramels get stuck, just run a knife around the edges.

1
Combine all ingredients EXCEPT for the sea salt and chocolate in large saucepan.

2
Heat to medium heat and stir continually until everything is dissolved and incorporated (about 15 minutes and/or 240 degrees F on a candy thermometer).
3
Line a small cookie sheet or 9x13 baking pan with wax or parchment paper.
4
Remove mixture from heat and pour into pan.
5
Sprinkle top of caramel generously with sea salt.
6
Let cool (about an hour). Then cut into small square or rectangular pieces
7
Melt dark chocolate slowly over a double boiler, keep heat low making sure water remains a continual simmer
8
Dip each piece of caramel, face down into the chocolate so that it covers the salt.
9
Cool on a separate cookie sheet also lined with wax or parchment paper (or a cooling rack if you prefer that).
10
You don't have to, but I like to wrap the treats in small squares of wax paper to give to my friends. Also if you are allergic or prefer to not use chocolate, I have made this many times without it. It's just as good and you can probably cut larger pieces if you like.
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