Rocky Mountain Chocolate Factory Recipe

Prepare pan

Line an 8x8-inch (20x20 cm) square pan with parchment paper leaving an overhang for easy removal. Lightly butter the paper or spray with nonstick spray.

Melt base

In a medium heavy-bottomed saucepan over medium heat, melt the unsalted butter until foaming.

Combine sugars and syrups

Add the granulated sugar, light brown sugar, sweetened condensed milk, and light corn syrup to the saucepan. Stir constantly with a heatproof spatula to combine and dissolve the sugars.

Cook to caramel temperature

Bring mixture to a gentle boil, then reduce heat to maintain a steady simmer. Cook, stirring frequently to prevent scorching, until the caramel reaches 245–250°F (118–121°C) on a candy thermometer (firm-ball stage). This typically takes 10–15 minutes. If you do not have a thermometer, the caramel should thicken, darken to an amber color, and when a small amount dropped into very cold water forms a firm but pliable ball.

Finish caramel

Remove the pan from the heat. Carefully stir in the heavy cream, sea salt, and vanilla extract. The mixture may bubble vigorously; stir until smooth and glossy.

Chill caramel

Pour the caramel into the prepared pan, spreading it to an even 1/2-inch thickness. Allow it to cool at room temperature for 30 minutes, then refrigerate until firm, at least 2 hours or up to overnight.

Prepare chocolate

Chop the bittersweet chocolate if necessary so it melts evenly. Set a medium heatproof bowl over (not touching) a simmering pot of water (double boiler) or use a microwave in short bursts.

Melt chocolate

If using a double boiler: stir chocolate until smooth and melted, then stir in the optional coconut oil to thin and give shine. If using a microwave: heat in 20–30 second bursts at 50% power, stirring between bursts until smooth; finish with the oil if using.

Cut caramel into pieces

Lift the firm caramel from the pan using the parchment overhang. Using a sharp knife lightly greased or warmed under hot water and wiped dry, cut the caramel into 1-inch squares (about 36 pieces from an 8x8 pan). Work quickly if the caramel warms and becomes sticky; keep in the fridge briefly to firm between cuts if needed.

Dip pieces

Working one at a time or a few at a time, spear a caramel square with a dipping fork or fork prongs and lower it into the melted chocolate. Use a second fork to help coat thoroughly, then lift and allow excess chocolate to drip back into the bowl. Place coated pieces on a parchment-lined tray.

Optional garnish while wet

Before the chocolate sets, sprinkle chopped nuts on top of each piece, dust with cocoa powder, or add a light pinch of sea salt flakes to taste.

Set chocolate

Allow coated caramels to set at room temperature until chocolate is firm, about 1 hour, or speed up by refrigerating for 15–20 minutes. Once set, store in an airtight container layered with parchment paper in between pieces. Keep refrigerated for longer shelf life; bring to room temperature a few minutes before serving for best texture.