CARAMELS!

CHOCOLATE DIPPED CARAMELS

DID YOU KNOW THIS WEEK WAS NATIONAL CHOCOLATE COVERED CARAMEL DAY? MY HUBBY SAID THAT'S OUR HOUSE EVERYYYYDAY! HOLD ONTO YOUR POTATOES FOR THIS ONE! HOMEMADE SALTED CARAMELS DIPPED IN DARK CHOCOLATE AND TOPPED WITH SEA SALT!!!!!!

RECIPE-I TRIED TWO DIFFERENT RECIPES AND THIS ONE WAS THE BEST!

Fleur de Sel Caramels

Ingredients

• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• 1 teaspoon fine fleur de sel, plus extra for sprinkling
• 1/2 teaspoon pure vanilla extract

Directions

Line an 8-inch-square baking pan with nonstick foil.

In a deep pot combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan. Mine got golden at about 310-317 degrees.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Cut the caramel. Melt chocolate of your choice. Dip caramel squares and lay on wax paper to set. Sprinkle very lightly with sea salt.

LINKING AT MIX IT UP MONDAY

LINKING AT DWELL ON JOY

recipe adapted from Ina Garten