Caramel Sea Salt Dark Chocolate Coins Recipes

HOMEMADE CARAMELS WITH DARK CHOCOLATE AND SEA SALT

Steps:

• Butter an 8-inch square baking pan.
• Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.
• Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
• Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.
• Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.

DARK CHOCOLATE CARAMEL SEA SALT BARK

Steps:

• 1. Assemble the three ingredients.
• 2. Line jelly roll pan with parchment or wax paper. Put chocolate chips in microwave safe bowl.
• 3. Microwave chips for 90 seconds or until they can be smoothly stirred using a spatula.
• 4. Spread melted chocolate evenly on baking sheet.
• 5. Spoon several spoonfuls of caramel randomly on top of chocolate.
• 6. Use knife to cut caramel through chocolate.
• 7. Evenly sprinkle sea salt on top of chocolate/caramel.
• 8. Place baking sheet into freezer for thirty minutes or until well set. Cut or break bark into pieces. Great as a garnish for ice cream, too! Store refrigerated in airtight container.