We’re going to keep this short, and well, sweet. After all, it is hump day for my 5 Days of Sweets.
I have a friend celebrating a birthday this week. I asked what she’d like me to make for her. Her response, “something chocolate.” Well, I can do that. How can you go wrong with making a basic caramel base, stirring in cocoa powder, then topping the candies with a generous sprinkling of sea salt?
Chocolate Caramels with Sea Salt – adapted from Food Network Magazine, December 2011
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 1 1/4 cups light corn syrup
- 14-ounce can sweetened condensed milk
- 1/4 cup cocoa powder
- 1 tablespoon sea salt
Line an 8-inch square pan with parchment paper or foil and coat with non-stick cooking spray. Melt butter in a large sauce pan, then add sugar, light corn syrup, sweetened condensed milk and cocoa powder. Bring to a boil and cook, stirring occasionally, until a candy thermometer reaches 248 degrees, about 15 minutes. Pour into prepared pan, sprinkle with sea salt while still warm. Cool completely, cut into 1-inch square pieces. Wrap in waxed paper squares.