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Ingredients Â_ cup heavy cream Â_ cup sugar Â_ cup corn syrup 1 teaspoon sea salt 4 ounces milk chocolate chips Optional: 2 tablespoons cocoa nibs Bring heavy cream, sugar, corn syrup and Â_ teaspoon sea salt to boil. Cook until lightly tan. Pour over milk chocolate and stir to combine. Pour into parchment paper-lined 6-inch pan; sprinkle with remaining salt and cocoa nibs, if desired. Cool at room temperature for at least 2 hours before cutting into small squares and serving. Makes 2 dozen.

Today, we're making chocolate sea salt caramels. So, I'm starting with about three-quarters of a cup of sugar ran into a pot, three-quarters of a cup heavy cream, and about half a cup of corn syrup. I just use regular corn syrup. You can use light if you want to. It won't make it any healthier, but you can. Totally low-fat recipe.

All I'm going to do is bring this to a boil on the stove, and we're just going to cook it until it's nice and thick.

So, my caramel is a nice golden color, just lightly golden, almost tan. We don't want to go too dark or else our caramels are going to be too firm to cut into nice, chewy caramel bites. So, I'm going to add about four ounces of milk chocolate, a little bit of sea salt which is really going to bring out the flavor of the chocolate in the caramel. I'm just going to stir those together, and my chocolate is very quickly going to melt and start to set up here. As soon as your chocolate is melted, these caramels can go right into a six-inch pan lined with a little bit of parchment paper or a loaf pan. If you have a loaf pan, that's really great. Just kind of press it in and spread it out nice and evenly. I'm just going to top this off with one of my favorite things, which is cocoa nibs. Cocoa nibs are kind of unrefined cocoa beans, just a nice crunch and a little extra chocolate flavor. I'm just going to sprinkle those right over the top, and a little extra salt. I'm like a salt fiend.

And, that's it. I'm going to let those set out in either room temperature for about an hour or in the fridge or freezer for about ten to fifteen minutes until they're firm enough to cut.

So this is what my caramel looks like after I've taken it out of the pan after it's chilled for about an hour. It's nice and firm, ready to be cut. I've cut off one little edge already, but I'm just going to go ahead and do about a half-inch bar. I'm just going to keep cutting. If you find your knife is sticking at all, you can kind of spray it with just a little bit of PAM or a non-stick spray.

These are really great gifts, actually. You can kind of box these up or bag these up and give them to friends. That's it. I'm going to go in the other direction and trim off my edges. That's your snack. That's your reward. Just nice little rectangles, and that's it. I'll do the rest of them, and then all you could do is either with a nice square of parchment paper you can wrap it and twist the edges so you have a little candy. Or you could just leave it like this with a little foil wrapper, and it's a beautiful candy ready to go. Just store these at room temperature and you can have them for about a month.

That's how you make chocolate sea salt caramels.

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