Making soft, chewy, chocolate caramels, the kind you find in the expensive gourmet shops is much easier than you think! And you can make this heavenly sweet confection in less than an hour!
When the temperature reaches 230˚F begin to stir the mixture continuously to ensure that it doesn’t burn.
Continue to cook and stir until the candy thermometer reads 240˚F. Immediately remove from the heat and pour the the caramel mixture into the prepared pan. Smooth to an even layer.
Cool for 10 minutes, then sprinkle with the flaky sea salt.
Use a small sharp knife to loosen caramels if needed from the short ends of the pan. Lift the caramel slab out of the pan and onto a cutting surface. Lift up the caramel and remove the parchment paper.
See Café Tips above in the post for more detailed instructions and tips.
Recipe adapted from Sharing Thyme