Honey Molasses Chocolate Covered Caramels

Directions

1. Line a 9x9-inch pan with parchment paper (or grease with butter/coconut oil).
2. In a heavy-bottom pot, combine sugar, 1 cup cream, honey, molasses, and butter. Stir constantly as it comes to a boil.
3. Warm the remaining 1 cup cream separately. Gradually drizzle into the boiling caramel mixture, stirring constantly to maintain the boil.
4. Cook, stirring, until mixture reaches 244°F (firm-ball stage).
5. Remove from heat, stir in vanilla, and pour into prepared pan. Cool completely (fridge speeds this up, but caramels will soften again at room temp).
6. Lift parchment to remove slab from pan. Cut into squares with a hot sharp knife.
7. Melt chocolate (adding a little coconut oil for smoothness). Dip caramel squares, then place on parchment to set.
8. Sprinkle with Pickling salt and/or coconut flakes before chocolate hardens.

Notes

• Cooling in the fridge makes caramels very firm; bring to room temperature before cutting.
• For a softer chew, stop cooking at 240°F instead of 244°F.