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  • Today, we're making chocolate sea salt caramels. So, I'm starting with about three-quarters

  • of a cup of sugar ran into a pot, three-quarters of a cup heavy cream, and about half a cup

  • of corn syrup. I just use regular corn syrup. You can use light if you want to. It won't

  • make it any healthier, but you can. Totally low-fat recipe.

  • All I'm going to do is bring this to a boil on the stove, and we're just going to cook

  • it until it's nice and thick.

  • So, my caramel is a nice golden color, just lightly golden, almost tan. We don't want

  • to go too dark or else our caramels are going to be too firm to cut into nice, chewy caramel

  • bites. So, I'm going to add about four ounces of milk chocolate, a little bit of sea salt

  • which is really going to bring out the flavor of the chocolate in the caramel. I'm just

  • going to stir those together, and my chocolate is very quickly going to melt and start to

  • set up here. As soon as your chocolate is melted, these caramels can go right into a

  • six-inch pan lined with a little bit of parchment paper or a loaf pan. If you have a loaf pan,

  • that's really great. Just kind of press it in and spread it out nice and evenly. I'm

  • just going to top this off with one of my favorite things, which is cocoa nibs. Cocoa

  • nibs are kind of unrefined cocoa beans, just a nice crunch and a little extra chocolate

  • flavor. I'm just going to sprinkle those right over the top, and a little extra salt. I'm

  • like a salt fiend.

  • And, that's it. I'm going to let those set out in either room temperature for about an

  • hour or in the fridge or freezer for about ten to fifteen minutes until they're firm

  • enough to cut.

  • So this is what my caramel looks like after I've taken it out of the pan after it's chilled

  • for about an hour. It's nice and firm, ready to be cut. I've cut off one little edge already,

  • but I'm just going to go ahead and do about a half-inch bar. I'm just going to keep cutting.

  • If you find your knife is sticking at all, you can kind of spray it with just a little

  • bit of PAM or a non-stick spray.

  • These are really great gifts, actually. You can kind of box these up or bag these up and

  • give them to friends. That's it. I'm going to go in the other direction and trim off

  • my edges. That's your snack. That's your reward. Just nice little rectangles, and that's it.

  • I'll do the rest of them, and then all you could do is either with a nice square of parchment

  • paper you can wrap it and twist the edges so you have a little candy. Or you could just

  • leave it like this with a little foil wrapper, and it's a beautiful candy ready to go. Just

  • store these at room temperature and you can have them for about a month.

  • That's how you make chocolate sea salt caramels.

Today, we're making chocolate sea salt caramels. So, I'm starting with about three-quarters

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