We had some chocolate chips in the pantry, but I didn't have all the ingredients needed to make fudge. So, rather than run to the store, I decided to invent a recipe for salted chocolate caramels. These caramels make a delicious, salty 'n sweet treat.
Ingredients:
2 cups of sugar
2 cans of sweetened condensed milk
1 ounce can of evaporated milk
2 sticks of butter (1 cup)
2 cup of dark molasses*
2 teaspoon of vanilla
2 cups of semi-sweet chocolate chips
Directions:
Melt the sugar, milks, butter and molasses together in a medium saucepan over medium/low heat. Bring the mixture to a boil and stir every couple of minutes until it reaches a temperature of 235°F to 240°F on a candy thermometer. You will need patience for it to come up to temperature, and you'll need to be careful not to let it scorch.
Remove the pan from the heat, add vanilla and 2 cups of semi-sweet chocolate chips. Mix until all the chocolate chips are melted.
Pour the mixture into two baking dish, or two cookie sheets, that have either been greased, or lined with parchment paper. Allow the caramels to cool at room temperature for an hour. Score the candy into bite size piece that you can break apart when it's completely cooled. Sprinkle Sea, or Kosher, salt on top after you score the candy and you'll have an awesome salty/sweet treat.
*Note: Here in Costa Rica, I make my own molasses with unrefined brown sugar cakes called "Tapa de Dulce". This is crude sugar cane juice that is cooked down until it caramelizes. Then it's poured into wooden molds and left to cool and setup into brown sugar cakes. I melt the "Tapa de Dulce" with an equal part of water and let it simmer until it reached the consistency of syrup, about 225°F on a candy thermometer.
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Ingredients:
2 cups of sugar
2 cans of sweetened condensed milk
1 ounce can of evaporated milk
2 sticks of butter (1 cup)
2 cup of dark molasses*
2 teaspoon of vanilla
2 cups of semi-sweet chocolate chips
Directions:
Melt the sugar, milks, butter and molasses together in a medium saucepan over medium/low heat. Bring the mixture to a boil and stir every couple of minutes until it reaches a temperature of 235°F to 240°F on a candy thermometer. You will need patience for it to come up to temperature, and you'll need to be careful not to let it scorch.
Remove the pan from the heat, add vanilla and 2 cups of semi-sweet chocolate chips. Mix until all the chocolate chips are melted.
Pour the mixture into two baking dish, or two cookie sheets, that have either been greased, or lined with parchment paper. Allow the caramels to cool at room temperature for an hour. Score the candy into bite size piece that you can break apart when it's completely cooled. Sprinkle Sea, or Kosher, salt on top after you score the candy and you'll have an awesome salty/sweet treat.
*Note: Here in Costa Rica, I make my own molasses with unrefined brown sugar cakes called "Tapa de Dulce". This is crude sugar cane juice that is cooked down until it caramelizes. Then it's poured into wooden molds and left to cool and setup into brown sugar cakes. I melt the "Tapa de Dulce" with an equal part of water and let it simmer until it reached the consistency of syrup, about 225°F on a candy thermometer.
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