This recipe was created by accident. We were making caramel covered apples and the mixture thickened too quickly to dip the apples in it. I tried to salvage the caramel by pouring it in a tupperware and letting it cool. The finished product was SO TASTY we couldn’t stop eating it, and then Natasha had the brilliant plan of coating them in chocolate, which obviously makes everything better. As a finishing touch, we sprinkled them with toasted nuts & salt and put them out at a dinner party that night. Our guests gobbled them up like wolves and demanded more. Now they’re in our arsenal of addictive treats and are perfect to pack and send this holiday season.
▪ 2 cups light brown sugar
▪ 1 3/4 cups heavy cream
▪ 3/4 cup corn syrup
▪ 2 tablespoons unsalted butter
▪ 1 teaspoons kosher salt
▪ 1 bag of chocolate chips
▪ 1 cup chopped pecans, toasted
Directions: To make the caramel, combine the brown sugar, cream, corn syrup, butter, and salt in a medium/large saucepan. Bring to a boil over medium high heat. Using a candy thermometer, boil the mixture until it reaches exactly 250 degrees fahrenheit (this will take about 10 minutes). Stir well and pour into a buttered, parchment lined pyrex baking dish. Let sit for a couple of hours until cool to the touch. Cut the caramel into squares (we like our to be big, about an inch on each side) and lay out on a piece of parchment paper.
Melt half of the chocolate over a double boiler just until the chocolate melts (not any longer). Remove from the heat and stir in the rest of the chocolate chips until melted. Coat the caramels in chocolate and set out on parchment to cool. Sprinkle with salt and pecans. Wrap in parchment squares or store in an airtight container.
Makes twenty four 1″ x 1″ x 1/2″ caramels