Chocolate Caramels

Instructions

1. 1

   Line a baking sheet with parchment paper and set aside.

   Tip: Prevents caramel from sticking

2. 2

   In a medium saucepan, combine the granulated sugar, light brown sugar, and sea salt.

   Tip: Whisk until well combined

3. 3

   Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

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

4. 4

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the caramel turns a deep amber color.

   Tip: Use a candy thermometer to ensure the correct temperature

5. 5

   Remove the saucepan from the heat and carefully whisk in the heavy cream and unsalted butter until smooth.

   Tip: Be cautious, as the mixture will bubble up

6. 6

   Stir in the vanilla extract and dark chocolate until the chocolate has melted and the mixture is smooth.

   Tip: Let cool slightly before pouring into molds

7. 7

   Pour the caramel mixture into a baking dish or individual molds and let cool and set at room temperature.

   Tip: At least 30 minutes is required for the caramel to set

8. 8

   Once set, remove the caramels from the dish or molds and cut into desired shapes.

   Tip: Wrap individually in parchment paper or wax paper for storage