Chocolate-Covered Sea Salt and Cognac Caramels
Made with MELT® Organic, cognac, and a dash of flaky sea salt, these luscious cognac caramels are holidays treat not to be missed. Sweetened condensed milk makes an extra-rich confection. This recipe makes about 120 square-inch caramels.
Nonstick vegetable oil spray
2 cups sugar
½ cup light corn syrup
1 14-oz can sweetened condensed milk
½ cup MELT® Organic cut into pieces
2 tablespoons cognac or bourbon
½ teaspoon kosher salt
Flaky sea salt, like Maldon
12 oz semi sweet chocolate chips
9 x 13 baking pan
- Line the baking pan with parchment paper, leaving 2 inches overhang on all sides, and spray with nonstick spray.
- Bring sugar, corn syrup, and ¼ cup water to boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8 to 10 minutes.
- Remove pot from heat and whisk in sweetened condensed milk and MELT Organic (the mixture will bubble vigorously) until smooth. Fit pot with the candy thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240 degrees.
- Remove from heat and whisk in cognac and kosher salt.
- Pour into prepared baking pan and cool in the refrigerator for 1-2 hours.
- Melt the chocolate chips slowly on very low heat in thick-bottomed pot, like an enamel cast iron sauce pan. Be careful to not burn the chocolate.
- Pull the caramel from the refrigerator. Pour the chocolate over the caramel in the baking pan and spread evenly over the caramel. It should be a thin coat of chocolate over the caramel.
- Evenly sprinkle the flaky sea salt over the chocolate and place the baking pan into the refrigerator for another hour of chilling.
- Wipe down a sharp knife with canola oil (or any liquid oil) to cut your caramel otherwise the caramel will stick to your knife.
- Wrap individually in parchment paper to keep at room temperature or store in a cookie tin with parchment paper separating the layers of caramels until ready to enjoy!