Chocolate Covered Caramels

It’s no secret that I love caramel.  I stumbled across this recipe on pinterest and knew I would be adding these caramels to my list of things to make for Christmas.  I followed the outline exactly.  If you have any hesitation about making caramel (I know I did before my first batch of salted caramel sauce), fret not; they have a video tutorial on the page as well as an extensive tutorial on homemade caramels, again complete with video.  I doubled the recipe and let it set in a 9×9 baking pan – you can never have too much caramel.  I let my sugar/water reach 320 F, but mine had already turned a darker amber color (as opposed to the lighter color on the video); they still tasted great!  Below I have added their recipe (but doubled the ingredients) and added my notes.  It’s easier than it looks and less far tedious than the very long instruction list would suggest!

Chocolate Covered Caramels (from inspiredtaste.net)

• 1 cup butter (2 sticks)
• 1 cup heavy cream
• 6 tablespoons water
• 1/2 cup light corn syrup
• 2 cups sugar
• chocolate for dipping, I did both semi-sweet and dark
• optional: sea salt for sprinkling

1. Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
2. Cut each stick of butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 2 1/2 – 3 1/2 minutes until hot and butter has melted. Set aside.
3. In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
4. Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
5. Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes [closer to 20 for me – maybe I didn’t have the heat high enough], until the sugar reaches a temperature of 320 degrees F (160 degrees C). At this temperature, the sugar will take on a light amber color around the edges of the pan. [Mine was a amber throughout]
6. The moment the sugar reaches 320 degrees F (160 degrees C), carefully pour about a sixth of the butter and cream mixture then stir [since I doubled it, I added closer to one tenth at a time], using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter. The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
7. Continue cooking for another 5 to 10 minutes [again, it took me a little longer], until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F. [I let mine go until 245, I like a chewy caramel]
8. The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Then, let the caramel cool 3 1/2 hours.
9. Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1-inch squares.
10. Line a baking sheet with waxed paper.
11. Use a large knife to chop chocolate into small pieces. Separate about 1/3 cup of the chocolate and set aside then add the remaining chocolate to a microwave-safe bowl. Add the butter then microwave for 30 to 45 seconds, stir then repeat until melted (stirring after every 30 to 45-seconds). Once the chocolate has melted, add the 1/3 cup of chocolate and stir until smooth and shiny.
12. Use two forks to dip each caramel into the melted chocolate then place onto waxed paper. Place a little salt on top of each caramel then allow chocolate to cool and set.
13. Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.