Chocolate-Dipped Salted Caramels

Chocolate-Dipped Salted Caramels
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  • 1 ½ pounds (24 ounces) bittersweet chocolate, coarsely chopped
  • 3 ½ teaspoons fleur de sel or other coarse sea salt
  • 2 teaspoons vanilla extract
  • 6 tablespoons unsalted butter (¾ stick), cut into pieces and at room temperature, plus more for coating the pan
  • ½ cup packed dark brown sugar
  • ½ cup light corn syrup
  • 1 1/3 cups granulated sugar
  • + 1 more ingredients
    • 1 ½ cups heavy cream

Coat an 8-by-8-inch baking dish with butter. Cut a piece of parchment paper—it should be a little less than 8 inches wide and long enough so that it rides over two sides of the dish when pressed into it. Press the parchment paper flat into the baking dish, creasing the paper at the corners. Coat ...

View full recipe at Chow


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