Categories: Desserts
Ingredients
- 3/4 cup sugar
- 8 tbsp unsalted butter, cut into 16 pieces
- 3/4 cup heavy cream
- 1/2 tsp pure vanilla extract
- 1/2 cup milk chocolate chips
- Flaky sea salt
- Thirty-six 3x4 inch pieces of waxed paper
Directions
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Line an 8-inch loaf pan with a piece of parchment paper long enough to hang over all the sides.
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Pour the sugar into a heavy-bottomed 4-quart saucepan over medium-high heat. Let the sugar cook, undisturbed, until you see it begin melting around the edges, then start tilting the pot gently back and forth, letting the sugar fall onto itself, which helps it to melt evenly without burning.
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When the sugar is a golden brown and completely melted, add the butter, cream, and vanilla. Cook, stirring constantly, for 4 minutes.
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Take the pot off the heat momentarily and stir in the chocolate. Return to the heat and cook for 30 seconds more.
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Pour the caramel into the prepared pan. Let set at room temp at least 6 hours and preferably overnight.
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Use sharp kitchen scissors to cut the caramels into 36 pieces. Wrap the caramels in the waxed paper and package in cellophane bags or tins.