Ingredients
4cupssugar
3cupsheavy cream
1⅓cupslight corn syrup
1cupunsalted butter
¼tspkosher salt
1tbspvanilla extract
12ozsemisweet chocolate disks
Preparation
Add the sugar, heavy cream, corn syrup, butter and salt to a Dutch oven with a candy thermometer attached on medium heat.
Whisk well until it comes to a boil, then lower the heat to medium low.
Whisk well until it reaches 250 degrees F.
Turn off the heat, then whisk in the vanilla extract.
Pour it into the baking pan, then let it harden for 4 to 6 hours.
Place the caramels in the refrigerator for 1 hour.
Melt the chocolate disks in 30 second increments until completely smooth.
With a fork dip, dip the caramels into the chocolate and place them on a sheet of wax paper or parchment paper to harden.
Serve, and enjoy!
