- ¼ cup butter
- ½ cup sugar
- ½ cup brown sugar
- ½ cup light corn syrup
- ½ cup sweetened condensed milk
- 3 cups milk chocolate chips (or use Spring bar chocolate from Kitchen Kneads)
- 2 teaspoons vegetable oil
- 1 teaspoon coarse sea salt (for topping)
Instructions
- Combine butter, sugars, corn syrup, and sweetened condensed milk in a microwaveable safe bowl until smooth.
- Cook for 6 minutes in your microwave, removing and stirring every two minutes.
- When caramel is done cooking, pour into a 9 x 9 inch baking pan lined with parchment paper and sprayed with nonstick cooking spray.
- Let cool completely, then cut into squares. canrun knife under warm water and then spray with cooking spray to make it a little easier.
- Set the caramels on a wax-lined baking sheet and make sure they are completely set up before dipping them.
- In a microwave safe bowl, melt chocolate chips and vegetable oil in 30 second intervals (stirring in between) until smooth.
- Dip each caramel square in the chocolate, then place on a baking sheet lined with wax paper. Repeat until all caramels have been dipped.
- Top with sea salt, then let cool until chocolate has hardened.