Name: Dark Chocolate Salted Caramels
Prep time: 180 min
Yield: 64 caramels
Ingredients: 2 cups granulated sugar; 1 cup heavy cream; 3/4 cup milk; 1 Tbsp unsalted butter; 1 tsp Vanilla paste; 1/3 cup honey; 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips; sea salt

1.

Prepare 8x8-inch baking pan by lightly spraying with cooking spray or a thin layer of butter. Line with parchment paper, making sure to cover the sides. Fold corners in so paper holds its shape. Lightly spray paper with cooking spray or coat with a thin layer of butter.

2.

Mix 2 cups sugar, 1 cup cream, ¾ cup milk and 1 Tbsp butter in 3-quart pot. Bring to a boil over medium heat, stirring occasionally.

3.

Add 1 tsp vanilla paste to 1/3 cup honey.

4.

When cream mixture comes to a boil, add honey mixture and continue to stir. Cook until caramel reaches 245°F (firm ball stage) and becomes golden brown.

5.

Pour caramel immediately into the prepared pan and cool to room temperature.

6.

Once cool, remove caramel from pan and cut into 64 bite-size pieces using a lightly greased sharp knife.

7.

Microwave 2 cups chocolate chips on HIGH for 30 seconds until melted. Heat an additional 15 seconds, if needed. Stir until smooth.

8.

Working quickly, dip each piece of caramel into chocolate with a fork. Tap off access chocolate and place on a clean piece of parchment paper.

9.

Before chocolate sets, sprinkle with sea salt.

10.

Place pieces in a cool dry place to set before serving. Store remaining pieces in an airtight container.

Dark Chocolate Salted Caramels

Ingredients & Directions

Ingredients

Directions

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