Butterscotch Caramels

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.

2. 2

   In a large saucepan, combine the butter, brown sugar, and heavy cream. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient, as this may take a few minutes.

3. 3

   Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, or until the caramel turns a deep amber color.

   Tip: Avoid stirring the caramel excessively, as this can cause it to crystallize.

4. 4

   Remove the saucepan from the heat and stir in the granulated sugar until dissolved. Let cool slightly.

   Tip: Be cautious, as the caramel will still be hot.

5. 5

   Add the unsalted butter for caramel and vanilla extract to the caramel mixture. Stir until the butter has melted and the mixture is smooth.

   Tip: If the caramel becomes too thick, reheat it gently over low heat.

6. 6

   Pour the caramel mixture onto the prepared baking sheet. Sprinkle with sea salt and baking soda. Let cool and set at room temperature.

   Tip: Let the caramel set completely before cutting it into pieces.

7. 7

   Once set, melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: If the chocolate becomes too hot, it can seize up. Stir in a small amount of heavy cream if necessary.

8. 8

   Dip each caramel piece into the melted chocolate, coating completely. Place the chocolate-covered caramel on a piece of parchment paper.

   Tip: Tap off any excess chocolate by gently tapping the fork or dipping tool against the side of the bowl.

9. 9

   Refrigerate the chocolate-covered caramels for at least 30 minutes to allow the chocolate to set.

   Tip: Store the caramels in an airtight container in the refrigerator for up to 5 days.