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

Units Scale

Vegetable oil spray, for baking sheet
2 cups heavy cream
2 1/4 cups granulated sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 tablespoon 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