Chocolate Covered Sea Salt and Cognac Caramels
Author: 
 
Made with MELT Organic, cognac, and a dash of flaky sea salt, these luscious cognac caramels are holidays treat not to be missed. Sweetened condensed milk makes an extra-rich confection. This recipe makes about 120 square-inch caramels.
Ingredients
  • Nonstick vegetable oil spray
  • 2 cups sugar
  • ½ cup light corn syrup
  • 1 14-oz can sweetened condensed milk
  • ½ cup MELT Organic Baking Sticks or Rich & Creamy MELT cut into pieces
  • 2 tablespoons cognac or bourbon
  • ½ teaspoon kosher salt
  • Flaky sea salt, like Maldon
  • 12 oz semi sweet chocolate chips
Equipment:
  • Candy thermometer
  • 9 x 13 baking pan
  • Parchment paper
Instructions
  1. Line the baking pan with parchment paper, leaving 2 inches overhang on all sides, and spray with nonstick spray.
  2. Bring sugar, corn syrup, and ¼ cup water to boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8 to 10 minutes.
  3. Remove pot from heat and whisk in sweetened condensed milk and MELT Organic (the mixture will bubble vigorously) until smooth. Fit pot with the candy thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240 degrees.
  4. Remove from heat and whisk in cognac and kosher salt.
  5. Pour into prepared baking pan and cool in the refrigerator for 1-2 hours.
  6. Melt the chocolate chips slowly on very low heat in thick-bottomed pot, like an enamel cast iron sauce pan. Be careful to not burn the chocolate.
  7. Pull the caramel from the refrigerator. Pour the chocolate over the caramel in the baking pan and spread evenly over the caramel. It should be a thin coat of chocolate over the caramel.
  8. Evenly sprinkle the flaky sea salt over the chocolate and place the baking pan into the refrigerator for another hour of chilling.
  9. Wipe down a sharp knife with canola oil (or any liquid oil) to cut your caramel otherwise the caramel will stick to your knife.
  10. Wrap individually in parchment paper to keep at room temperature or store in a cookie tin with parchment paper separating the layers of caramels until ready to enjoy!

Recipe Categories: Desserts and Rich & Creamy MELT Organic Recipes.
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