Chocolate-Topped Sea Salt Caramels

It’s that time of year again….

Ingredients:
1 cup butter (do not use margarine)
2-1/2 cups packed brown sugar (1 lb.)
1-1/2 tsp. coarse sea salt
1 cup light corn syrup
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 tsp. vanilla
1/2 cup semisweet chocolate chips
1/2 tsp. vegetable oil

• Line bottom and sides of 11x7-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil with butter.
• In a 3 qt heavy saucepan, melt 1 cup butter over medium heat.  Stir in brown sugar, 1/2 tsp. of salt, corn syrup and milk.  Cook over medium heat, stirring constantly, until mixture begins to boil.
• Reduce heat to medium-low.  Cook 40 to 50 minutes or until 248 degrees F on candy thermometer (firm-ball stage).  Remove from heat; stir in vanilla.  Pour into pan.  Refrigerate about 1 hour or until completely cooked.
• In a small microwavable bowl, microwave chocolate chips and oil on High 30 to 40 seconds; stirring every 10 seconds, until chocolate is melted.  Using spatula, spread chocolate evenly over caramel layer.  Sprinkle with remaining 1 tsp. salt.  Refrigerate about 30 minutes or until chocolate is set.
• Using foil handles, remove caramels from pan to cutting board; peel back foil.  Cut into 8 rows by 6 rows.  Store at room temperature.
• Servings: 48 Caramels

adapted from betty crocker holiday baking pg 103