The perfect combination of salty and sweet! Try making this caramel and SoChatti recipe; it will really impress your friends and family.
- 1 cup butter, unsalted
- 2 cups light brown sugar
- ¾ cup corn syrup, light
- 14 oz can sweetened condensed milk
- 3 teaspoons vanilla extract
- 1/8 tsp salt
- 1 pouch of SoChatti chocolate for dipping
Step 1. Cut a piece of parchment to fit into a square pan, make sure the parchment lines at least two sides of the pan to make the caramel easier to remove. Spray the parchment and the pan well with grease.
Step 2. In a heavy bottom saucepan, melt the butter. Add the sugar and stir until combined. Then add the corn syrup, mix well to combine. Lastly, add the sweetened condensed milk and vanilla extract.
Step 3. Stir constantly and continue to cook over medium-high heat until your candy thermometer reaches 248°F.
Step 4. Add salt and remove from heat.
Step 5. Pour caramel mixture into a prepared square pan. Allow to cool at room temperature for about 24 hours.
Step 6. Remove caramel from pan and set on a cutting board. Using an oiled chef’s knife, cut the caramels to desired shapes and sizes.
Step 7. Pour warm SoChatti in a bowl for dipping. Keep your SoChatti chocolate bowl warm throughout the dipping process.
Step 8. Drop caramels one at a time into SoChatti, take dipped caramels out of chocolate using a small fork. Set on parchment paper and top with a sprinkle of sea salt. Chocolates can be placed in the fridge to solidify.
Step 9. Wrap candies in wax paper, parchment squares, or any other desired wrapping.