Ingredients:
- 2 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/4 cup water
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions:
Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off later
Over medium heat, mix the heavy cream, butter, corn syrup, sugar, and water in a saucepan with a heavy bottom
Mix it up until the sugar is gone
Put a candy thermometer into the mixture and cook it without stirring until it reaches the soft ball stage, which is 244F 118C
It will take around 15 to 20 minutes
Take the pan off the heat and add the salt, vanilla extract, and cocoa powder
Stir the ingredients together until they are well mixed
Put the caramel mix into the baking pan that has been prepared
Let it cool down for five minutes
While the caramel is still warm, spread the chocolate chips out flat
To make them smooth, let them sit for one or two minutes
Then, use a spatula to spread them out evenly over the caramel
It will take a few hours for the caramels to set, but you can put them in the fridge to make it set faster
When the caramel block is completely cool and set, use the extra piece of parchment paper to lift it out of the pan
Cut it into small pieces after putting it on a cutting board
Put each piece of caramel on wax paper or parchment paper and store them in a container that wont let air in
Have fun with your Grandma Kleins chocolate caramels
