Chocolate Caramels with Sea Salt


Everyone getting ready for New Years Eve? Picked out your dress, got your booze, got all these parties to go to? Yeah?? 

Well, not for me. I'm going to stay at home by myself and probably read over my new baking books (again) and maybe fiddle around with my new light setup. Exciting, I know.


This is also the time of year when everyone makes resolutions. 'Eat healthier!' and 'Exercise more!' and 'Be happier!', as if it was just as easy as that. Not to generalize, but most of these don't make it past January. Those kinds of things aren't something you just suddenly do, it's a lifestyle change. Everything in moderation, folks. 

Okay, you want to eat healthier, go for it, but you also have to take into account your mental health. Are you going to be happy eating brown rice and spinach for every meal? Or never going out to restaurants? I've witnessed this and they certainly were not a happy camper.



The things I make on this blog are indulgences. And you should do exactly that - indulge. But it's not indulging if you have it everyday. That what makes desserts and sweets special, you don't have something like this every single day. It's okay to treat yourself - heck, you deserve it! Don't feel guilty about eating something, that just ruins the whole point of eating it in the first place. Food is meant to be enjoyed and savoured. 

I'm just putting this out there because I know pinterest is just exploding with new workout routines, super healthy detox smoothie recipes, and those text-over-pictures with inspirational quotes about being a better you. You don't have to make a resolution. Or, if you do, it doesn't have to be the same old 'Be healthier, happier, spontaneous, blah blah blah'. 

How about something like, "Try to be a little bit nicer to the cashier at the supermarket" or "Be patient with the slow driver ahead of you who has their blinker on but obviously isn't turning" or even "Don't have a tantrum when the thing you spent all day baking came out wrong" (that one's for me). And then, maybe every month or week or whatever you want, have a new one. Baby steps, my friends.

Everything in moderation. 

Except maybe these bad boys.


Happy New Year, everybody.

Chocolate Caramels with Sea Salt

1 1/4 cup (302 g) heavy cream
2 cups (454 g) unsalted butter
2 cups (400 g) sugar
5 oz. (141 g) good quality dark chocolate, chopped finely
1 teaspoon sea salt

Butter an 8 inch square pan. Set aside.

In a saucepan, heat the cream and butter until melted, set aside.

In a large saucepan over medium heat, combine the sugar and just enough water to make a paste. Heat to 300 F (148 C), then slowly add the melted butter and cream. It will bubble up, be careful.

Bring the temperature back up to 260 F (126 C). Add the chocolate and stir to emulsify. Pour the mixture into the pan. Let cool, sprinkle with sea salt, and cut into squares.