Have you tried the salted caramel hot chocolate from Starbucks? Holy moly.
This treat is based on that spectacular combination of flavors. Squares of homemade caramel are sprinkled with coarse kosher salt, and drizzled with dark chocolate.
To make the caramel, I follow this recipe from Jacques Pépin. I prefer it’s smooth buttery flavor, rather than sugary sweet.
When making caramel, it helps to use a candy thermometer. The sugar heats up quickly, so don’t take your eyes off of it for a second. If it overheats and burns, it’s no problem — the process is quick, and the ingredients are inexpensive enough to try again if you need to.
David Lebovitz offers more tips to make perfect caramel.
When the caramel is firm enough to cut into squares, sprinkle a little kosher salt over the top.
Melt some chocolate chips in a ziploc bag in the microwave. Trust me and use bittersweet or dark chocolate. Cut a small hole in one corner of the bag, and then drizzle the hot melted chocolate over the caramel.
Keep chilled in the fridge. (Try not to eat it all by yourself.)
I’m looking forward to seeing some delicious treats and food gifts this week.
I spent Sunday afternoon in bed watching movies and eating — I kid you not — a chocolate bacon bar. Awesome.