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Creamy caramels are topped with a layer of dark chocolate and a tiny taste of sea salt.
Line 9-inch square pan with aluminum foil, extending over edges. Butter bottom and sides of foil.
Combine brown sugar, butter, corn syrup and sweetened condensed milk in heavy 3-quart saucepan. Cook over medium heat 6-8 minutes, stirring occasionally, until mixture comes to a boil.
Cook 20-25 minutes, stirring occasionally, until candy thermometer reaches 240°F-242°F or small amount of mixture dropped into cold water forms soft pliable ball. Remove from heat; stir in vanilla. Pour into prepared pan. Cool 2 hours at room temperature until set.
Combine chocolate chips and whipping cream in bowl. Microwave 1-2 minutes, stirring every 15 seconds, until chocolate is melted. Spread mixture evenly over caramels. Cool 5 minutes; sprinkle with sea salt. Refrigerate until completely cooled.
Dietary Fiber: 0g
Perfect every time! I've made a shortbread crust and topped it with the chocolate sea salt caramels. HEAVEN!
I've made these caramels dozens of times and they are ALWAYS a huge favorite! Absolutely melt-in-your-mouth scrumptious.
This recipe is amazing! I have made a caramel recipe once before but was not successful and was hesitant to try this one but I gave it a whirl and was not disappointed.I followed the resipe to a 'T' and it worked our perfectly.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3680
© 2014 Land O'Lakes, Inc.
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We recently developed a recipe for a Yule Log Cake for our 2014 Holiday Brochure. In my family, our holiday traditions revolved around cut-out cookies; a Yule Log was never part of the mix. So I was intrigued and did a little bit of research to see what this was all about. More ...
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