These amazing caramels are sold in Costco and this year we are busting out a copycat salted milk chocolate homemade caramels recipe that is to die for.
We just saw it. Our cookbook is complete. I cried. Which made Cade tear up. And then the sweetest moment ever happened. We met Chrislyn who is the amazing boss lady from Time Out For Women and not only did she pay us such a sweet compliment, but she had us sign our very first copy.
She commented on the photos, which I worked so hard on, and while they aren’t perfect they are mine. Cade said, her photos are beautiful, she’s so talented.
I cried again. Right there in her office. She probably didn’t know what to do with me, but she was generous and kind and it only made me love TOFW all the more. Cade understood everything. This isn’t just a book about food, in fact, it’s not about the food at all. It’s about surviving, growing, learning and loving. This book is about our marriage, our children and how standing side by side in the kitchen changed our lives forever.
We shared stories, created new ones, and really talked. Not just to each other, but with our children. We learned more about who we are and who we married. It’s been amazing and we are crossing our fingers that you will love it as much as we do. Stay tuned for information on preorders. That’s right, it’s time. We are giddy.
Homemade caramels used to scare the dickens out of me. How do you cook caramels without burning. What color should the liquid be when making caramels? Those salted milk chocolate caramels you buy at Costco intrigued me. It was time to figure out a perfect recipe.
In a cooking class I learned all about soft ball stage etc and that just was enough to exhaust me so I never tried. Until now. And I was oh, so wrong. It was like the easiest thing ever. Here’s all you need to know to make Salted Milk Chocolate Homemade Caramels.
- Do not walk away from the stove at any point. You’ll risk burning the sugar and it will annoy the heck out of you. It takes a while to get to the golden amber color, but once it does it quickly can burn so don’t leave.
- Do not try making bigger or smaller batches than what a recipe calls for. Candy making is ridiculous about being changed and doesn’t respond well to new measurements, which brings me to my next point.
- Do not substitute anything. If it calls for unsalted butter or heavy cream please use it. This is like trying to make apple pie with oranges. Yes, they are both fruit but we all know they aren’t the same thing and in candy making it makes a difference to mess around with the basics.
- Use a candy thermometer. , preferably this one. I know, you think you can do it without it but again, you’re risking under or overcooking the caramels and again you’ll end up wasting time and ingredients so just stick to a thermometer.
These are not hard caramels, these are soft. Keeping them in the fridge while you go back and forth with dipping, and storing them in the fridge will help them stay a little more firm. Don’t get me wrong, it stays together anyway, but firm, cold, caramel is wonderful. Especially with the sea salt.
DO NOT skip on using THIS Flaked Sea Salt. it’s one of my favorites and looks beautiful on theSalted Milk Chocolate Homemade Caramels.
We have received so many questions about the chocolate dipping tool we used. It’s this one and we think the set it a better deal versus just buying the one. Plus it’s only $10.
Salted Milk Chocolate Homemade Caramels
- 1 16 ounce Bag Good Quality Milk Chocolate Chips
- Flaked Sea Salt
- 1½ Cups Sugar
- ¼ Cup Light Corn Syrup
- ¼ Cup Water
- 1 Cup Heavy Cream
- 5 Tablespoons Unsalted Butter
- ¾ Teaspoon Flaked Sea Salt
- ¼ Teaspoon Vanilla
- In a large saucepan over medium high heat, add the sugar, corn syrup and water. Bring to a boil and cook, swirling the pan occasionally, until a golden brown color appears. Do not overcook.
- In a separate pan over medium heat, while the sugar is starting to cook, add the butter, cream and salt. Cook until the butter is melted completely.
- Remove the sugar mixture from the heat and turn the burner down to medium low. Carefully pour the cream mixture into the sugar mixture very slowly, stirring continually. The candy will seize up, be very careful!! Stir everything together with a wooden spoon and add the vanilla. Place the pan back on the medium low burner and cook, stirring occasionally for about 10 minutes or until the caramel reaches 248 degrees.
- Place parchment paper in an 8x8" baking pan and brush lightly with oil. Pour the hot caramel over the parchment paper and allow to cool completely, we like to place ours in the fridge. Once cool, slice the caramel in half and roll each half like a cinnamon roll. Using your fingers, gently stretch the rope of caramel and shape into a long, 1" wide, squared off rope. Cut into small chunks about 1" again.
- In a microwave safe bowl, melt the chocolate in 20 second intervals, stirring at each interval.
- Place each caramel in the chocolate one at a time, using a fork to dip and shake off extra chocolate. Place on parchment lined board and sprinkle with sea salt. Allow to chill in the fridge until set then wrap in wax paper and store in the fridge.
Everyone loves posting their holiday bark recipes, but what about the kids? They want something other than fancy dark chocolate and you might find out the adults do too.
If you love the holidays and holiday fudge you MUST try this fudge recipe asap!
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