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 (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