Easy Salted Chocolate Caramels

For the prep:

1. Spray a 9x13-inch baking pan with non-stick cooking spray and rub to coat (the bottom and the sides of the pan) with a paper towel. Line the pan with parchment paper with 2 sides of the paper extending over the long edges of the pan. Spray the parchment lightly with cooking spray. Set the pan aside on a hot pad or cooling rack.

For the caramels:

1. Combine the brown sugar, corn syrup and sweetened condensed milk in a medium-size (3 quart) heavy gauge saucepan over medium-high heat. Bring to a boil and cook for 10 minutes, stirring frequently.
2. Add the butter, chocolate and vanilla. Stir well to combine. At this point attach a candy thermometer to the side of the pot. Make sure the tip of the thermometer is not touching the bottom of the pot.
3. Continue cooking, maintaining a steady boil and stirring every few minutes. (I like to keep my hand on the top of the candy thermometer when I stir so I don’t knock it out of the pot with my stirring.)
4. When the temperature reaches 230˚F begin to stir the mixture continuously to ensure that it doesn’t burn.
5. Continue to cook and stir until the candy thermometer reads 240˚F. Immediately remove from the heat and pour the the caramel mixture into the prepared pan. Smooth to an even layer.

To finish:

1. Cool for 10 minutes, then sprinkle with the flaky sea salt.
2. When fully cool, refrigerate the caramels for 10 minutes. (This will firm up the caramel a bit and make it easy to remove from the pan.)
3. Use a small sharp knife to loosen caramels if needed from the short ends of the pan. Lift the caramel slab out of the pan and onto a cutting surface. Lift up the caramel and remove the parchment paper.
4. Spray a long sharp knife lightly with cooking spray. Cut the caramels into squares or rectangles. Wrap with cellophane wrappers or cut parchment paper and twist the ends. (See the post for more details on cutting and wrapping.)