Chocolate Sea Salt Caramels

1. 1

   Line 9-inch square pan with aluminum foil, extending over edges.

2. 2

   Butter bottom and sides of foil.

3. 3

   Combine brown sugar, butter, corn syrup and sweetened condensed milk in heavy 3-quart saucepan.

4. 4

   Cook over medium heat 6-8 minutes, stirring occasionally, until mixture comes to a boil.

5. 5

   Cook 20-25 minutes, stirring occasionally, until candy thermometer reaches 240F-242F or small amount of mixture dropped into cold water forms soft pliable ball.

6. 6

   Remove from heat; stir in vanilla.

7. 7

   Pour into prepared pan.

8. 8

   Cool 2 hours at room temperature until set.

9. 9

   Combine chocolate chips and whipping cream in bowl.

10. 10

    Microwave 1-2 minutes, stirring every 15 seconds, until chocolate is melted.

11. 11

    Spread mixture evenly over caramels.

12. 12

    Cool 5 minutes; sprinkle with sea salt.

13. 13

    Refrigerate until completely cooled.

* Per serving · 4 servings · Values may vary.