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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
I have made these twice so far. Once last year and once this year(few weeks ago)!! They turned out amazing!.. I had no problem with them being gooey or not having the chocolate not stick on the caramel as i have read. I have people asking me if I am taking orders lol. For how amazing these are! .. I use Pink Flaky finishing sea salt!.. I plan on making about 8 more batches to hand out for Christmas gifts.
Just made this today! The only problem I had, is that the caramel isn't stiffening up enough. I cooled it at room temp for 2 hrs. Did the chocolate, then put in fridge for 3 more hrs. Still very gooey. Chilled in the freezer for a while longer, and still a little gooey. Plus it's a pain to get off the paper. However! It tastes delish!!!! Will make again, in the hopes of getting it perfect!
Could you use your recipe for Aunt Emilys Caramels for this recipe?
I've made this recipe four times and while absolutely delicious, the chocolate will not adhere to the caramels. I've tried scoring the caramel, and blotting excess oil from the caramel but neither worked. Does anyone have a suggestion for me?
Delicious! I used both foil and parchment paper and found the parchment "released" the caramel much more easily than the foil.
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
© 2016 Land O'Lakes, Inc.
This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
Chocolate’s complex flavor brings out the sweetness and tanginess of fruit, mellows the heat of peppers, and comes alive when introduced to a little bit of salt. The real question should be, “What can’t you dip in chocolate?” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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