homemade caramels…but make them chocolate and CHRISTMAS ✨🍫🎄 this is the rich, fudgy, and insanely delicious candy everyone needs to be making this year 😭 with just one batch, you can make four yummy flavors! we made sea salt, toasted pecan, peppermint, and hazelnut, but you can customize with anything you love ✨ trust me - you need these in your home this holiday. 🥰 and they make the easiest, most perfect, edible little gifts 🎁 Homemade Chocolate Caramel Candies Recipe, makes 48: • 60 g (1/4 cup) water • 60 g (1/4 cup) light corn syrup • 300 g (1.5 cups) granualted sugar • 180 g (3/4 cup) heavy cream, or plant cream alternative • 85 g (6 tbsp) unsalted butter, or vegan butter • 1 tsp instant espresso powder • 1/4 tsp fine sea salt • 10 g (1 tbsp) cocoa powder • 135 g (3/4 cup) dark or unsweetened chocolate (80% or higher only) • 1 tsp pure vanilla extract Directions: Note, please have all toppings prepped before you start making the caramel! 1. In a heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir gently over medium-high heat until the sugar dissolves, about 3 minutes. If you see sugar crystals stuck on the sides, brush them away with a damp/wet pastry brush. 2. Turn the heat down to medium and keep cooking until the bubbling slows down and the syrup turns a warm golden color, about 5 minutes. 3. Meanwhile, in a separate small pot, combined the heavy cream, butter, espresso powder, and salt and heat over a medium heat. Add the cocoa powder, whisking constantly as you add it. Heat this mixture only until small bubbles appear on the side, but do not boil the cream! 4. Once the sugar has caramelized to a warm color (as shown in the video), take it off the heat. 5. Slowly pour the cream and butter misture in, whisking continuously. The mixture will sputter, steam, and bubble, but maintain distance and don’t position hand right above the pan. 6. Keep stirring until the caramel is smooth and thin. 7. Return the pan to the burner and cook on a medium heat, bringing it to a gentle boil. 8. Cook, stirring often, until the caramel reaches around 250 F, then cut the heat. 9. Add the chocolate and vanilla. Whisk until combined. 10. Immediately, pour the caramel into the prepared parchment lined pan. 11. Immediately, top with any topping of your choosing. 12. Leave the pan at room temperature until the caramel cools completely, which can take 2 - 3 hours. 13. Cut the chocolate caramel into bite-sized pieces (this batch makes around 48 candies). 14. Place each piece in the center of a wrapper, roll it up, and twist the ends to seal. 15. Store at cool room temperature (70 - 72°F) for 3 - 4 weeks! We like to store ours in a cute jar on the counter top for a perfectly sweet treat. 🥰 We also love to add these to our holiday cookie boxes and gift them to friends and loved ones ❤️ #christmasbaking #bakingszn #christmasgifts #holidaybaking #caramel - @plantbakedbakery