Kentucky Derby Caramels
Author: Nicole
Ingredients
  • 23 ounces of milk chocolate (chopped or chips)
  • ½ cup heavy cream
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1½ cups light brown sugar
  • 1 tablespoon water
  • 1-1/2 cups chopped pecans
  • Course or flaky sea salt
  • Special equipment: candy thermometer
Instructions
  1. Line a cookie sheet with slightly high sides with wax paper. Recommend 15” x 10” or 17” by 11” cookie sheet.
  2. Put chocolate chips in a microwave-safe bowl. Microwave on medium power for about 5-6 minutes until just melted, stirring occasionally. Spread melted chocolate evenly on the cookie sheet. Refrigerate for 20-30 minutes until the chocolate is set.
  3. In a medium heavy-bottomed saucepan, combine the heavy cream, butter, brown sugar, and water. Stir over medium heat until the mixture is smooth. Bring to a boil and cook, without stirring, until a candy thermometer registers 240°F, about 5 to 7 minutes. Stir in chopped pecans. Carefully pour caramel over the cooled chocolate layer. Sprinkle with coarse sea salt or sea salt flakes.
  4. Cool at room temperature for about 30 minutes. Refrigerate for about an hour.
  5. Cut into 1 inch squares using a serrated knife. Be careful not to separate chocolate from caramel. If it’s too hard to cut, let it get closer to room temperature.
  6. Refrigerate until ready to serve – let sit out at room temperature for about 30 minutes before eating. Caramels keep, refrigerated for a month.
Notes
* I use 2 bags of Ghirardelli milk chocolate chips (23 ounces/bag).
* Trader Joe’s sells chopped pecan pieces (Unsalted Dry Roasted Pecan Pieces) that are the perfect size for this recipe – no need for any additional chopping.
Recipe by Riegl Palate at https://www.rieglpalate.com/kentucky-derby-caramels/