Chocolate Covered Salted Caramels скачать в хорошем качестве

Chocolate Covered Salted Caramels

This video shows how to prepare chocolate covered caramels with Pink Himalayan Sea Salt from scratch on the stove top. This yummy no bake holiday treat will have everyone asking for more! Let me know what you think in the comments below. Remember this is a half batch which makes 2 dozen or more depending on what size of caramels you want to make! Ingredients: 1/2 c. Butter + 1 tbs. (salted or unsalted) (tbs. to grease pan) 1/2 can (7 oz.) Sweetened Condensed Milk (not evaporated) 1/2 c. Light Corn Syrup (Karo) 1/2 c/ White Granulated Sugar 1/2 c. Brown Sugar (light or dark packed) 1/2 tsp. Salt divided (Pink Himalayan or Course Kosher is best) 1 tsp. Vanilla Extract (or Alcohol of choice: Brown Sugar Bourbon is amazing) 2 c. Choclate Chips of Choice (shown here 1/2 semi-sweet and 1/2 dark) 1 tbs. Coconut Oil (or oil of choice not olive) Materials/Equipment Needed: Nonstick pan (spring pan works great) size depends on thickness of caramel desired Parchment paper lined baking sheet 2 Silicone spatulas Thermometer Saucepan (Heavy or thick bottom nonstick with pour spout best but not necessary) Knife or metal bench spatula Microwave safe glass bowl (Tip: make sure bowl is completely dry because chocolate hates water and the chocolate will seize up or turn hard and not cover the caramels properly) Hand towel placed under chocolate bowl on counter 2 Forks or Chopstick and a fork optional Airtight container or packaging for gifts Directions: 1. Butter the nonstick dish (spring pan). Please stay away from cooking spray it makes the caramel taste weird. Set aside. 2. In saucepan add butter and melt completely over medium heat. Add white and brown sugar into the butter dissolve sugars completely stirring often. Add Karo syrup, sweetened condensed milk, and (half of) the salt. 3. Stir continually all-around pan until thermometer reaches 240 degrees. Try not to slop on sides of pan or push dried crystalized back into mixture. If needed use water and brush around edges of pan to keep crystals from forming. *If no thermometer then drop spoonful into cold water if forms a ball in your fingers when pressed together then at 240 degrees or called the soft ball stage. 4. Remove from heat to stop cooking. Add vanilla and keep stirring. 5. Pour into prepared buttered pan. Let cool minimum of 4 hours. Then cut into desired size pieces. 6. Keep caramel refrigerated. Place chocolate chips and oil of choice (optional) into microwave safe glass bowl. Melt 30 seconds then 20 seconds at a time. Let sit 5 seconds before stirring. Stir chocolate slowly and in same direction from center to edges. Use thermometer to reach 95 degrees or until mostly melted with tint chunks. Do not over microwave chocolate it will burn. Use a fork or chocolate candy utensil to dip or pour melted chocolate over caramel and tap off extra chocolate on sides. Then use chopstick remove extra chocolate on bottom back into bowl and push off onto parchment paper lined baking sheet. Sprinkle with sea salt before chocolate hardens. Store in the fridge 3 weeks or freeze in airtight container or freezer bags in advance for holiday gift baskets.