Ruby Chocolate Caramels

Instructions

1. 1

   Line a baking sheet with parchment paper and set aside.

   Tip: To prevent sticking

2. 2

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

   Tip: Stir frequently to prevent scorching

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Use a candy thermometer to check for the caramel stage

4. 4

   Remove the saucepan from the heat and stir in the cocoa powder, sea salt, and vanilla extract until the cocoa is fully incorporated.

   Tip: Be careful as the mixture will bubble up.

5. 5

   Add the ruby chocolate chips to the saucepan and let it sit for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth.

   Tip: Use a spatula to scrape the sides and bottom of the saucepan.

6. 6

   Pour the caramel mixture onto the prepared baking sheet and spread into a rectangle about 1/2 inch thick.

   Tip: Work quickly as the mixture will set fast.

7. 7

   Allow the caramels to cool and set at room temperature for at least 30 minutes.

   Tip: Cut into desired shape and size.

8. 8

   Dust with confectioners' sugar and serve.

   Tip: Optional: add a pinch of sea salt on top for extra flavor.