Be sure to use a much larger saucepan than you think you need for this recipe – heavy cream makes the caramel bubble up like crazy while boiling. Also make sure you have all you finishing ingredients (both salts, vanilla, cacao nibs) ready to go before the caramel comes to temperature. You have to work quickly at that point.
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Holiday Treat – Cacao Nib Caramels
- Total Time: 2 hours 40 minutes
- Yield: Approximately 40 caramels 1x
Description
Indulge in these rich and buttery cacao nib caramels, perfect for a holiday treat with a hint of chocolate and a sprinkle of sea salt.
Ingredients
- Vegetable oil spray, for baking sheet
- 2 cups (480 ml) heavy cream
- 2 1/4 cups (450 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, cut into pieces
- 1 1/4 cups (300 ml) light corn syrup
- 1/2 tsp kosher salt
- 1 tsp pure vanilla extract
- 1 tbsp cacao nibs
- Fleur de sel, for sprinkling
Instructions
- Lightly spray the bottom and sides of a 9×13-inch rimmed baking sheet (or glass dish) with vegetable oil. Line with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray the parchment with oil as well.
- In a large saucepan, combine the heavy cream, granulated sugar, butter, light corn syrup, and kosher salt. Cook over medium heat, stirring occasionally, until the mixture reaches 250°F on a candy thermometer.
- Remove the saucepan from the heat and quickly stir in the vanilla extract and cacao nibs.
- Pour the caramel into the prepared baking sheet, spreading evenly with a spatula. Sprinkle the top with fleur de sel.
- Let the caramel cool completely at room temperature, about 2 hours. Once set, use the parchment overhang to lift the caramel out of the baking sheet. Cut into small squares or rectangles to serve.
Notes
- Use a larger saucepan than expected as the cream causes the caramel to bubble up significantly.
- Have all finishing ingredients ready before the caramel reaches temperature to work quickly.
- Store caramels in an airtight container at room temperature for up to two weeks.
- For a firmer caramel, cook to a slightly higher temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 caramel
- Calories: 120
- Sugar: 17
- Sodium: 50
- Fat: 5
- Carbohydrates: 18
- Fiber: 0
- Protein: 0
- Cholesterol: 15
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Frequently Asked Questions
Why does this recipe call for a much larger saucepan than seems necessary?
The 2 cups of heavy cream in the recipe makes the caramel bubble up dramatically when it comes to a boil. The article specifically warns to use a much larger pan than you think you need to prevent the mixture from boiling over and causing burns or a mess on your stovetop.
Why do I need to have the vanilla, salts, and cacao nibs ready before the caramel reaches temperature?
Once the caramel hits 250°F on the candy thermometer you must work very quickly — you add the vanilla extract and cacao nibs immediately off the heat and pour the mixture straight away. The article explicitly says to have all finishing ingredients (vanilla, kosher salt, fleur de sel, and cacao nibs) pre-measured and staged before the caramel comes to temperature. 
How long do these caramels keep, and how should they be stored?
The notes say to store the caramels in an airtight container at room temperature for up to two weeks. The recipe makes approximately 40 caramels, so they hold up well as a make-ahead holiday gift or treat.
How do I make the caramels firmer?
The notes suggest cooking the caramel to a slightly higher temperature than 250°F if you prefer a firmer set. Use a candy thermometer throughout, as even a few degrees makes a noticeable difference in the final texture of the caramels.
They look incredible! I have to admit that such a long process doesn’t much appeal to me, but the colours and textures are just beautiful.