Easy Chocolate Coins and Homemade Salted Caramel Sauce

Here are two Valentine's Day suggestions for the love of Chocolate and Caramel!!

Easy Chocolate Coins:
(makes 24)
5 oz. chopped bittersweet (or milk*) chocolate, plus another 1 oz., divided
Chopped walnuts
Dried cranberries or cherries*
Flaked sea salt (such as Maldon*)

Bring 1" of water to a simmer in a medium saucepan. Place a heatproof bowl in a pan. Add 5 oz. chopped chocolate to the bowl; stir until just melted. Remove bow from heat and stir in another 1 oz. of the chocolate with a rubber spatula. Continue stirring until chocolate reaches 90 degrees F on a digital thermometer. Using a teaspoon, scoop chocolate onto a parchment-lined sheet pan. Using the back of the spoon to create 1&1/2" circles. Top with chopped nuts, dried fruit, or flaked sea salt, as desired. Refrigerate 2 mins. or until set. Store in a cool, dry place.

Caramel Sauce:
(makes 2&1/4 cups)
1 cup Sugar in the Raw*
2 T. corn syrup
2 cups heavy cream heated to at least 110
1 t. flaked sea salt (such as Maldon*)
1 t. good* vanilla extract

Put the sugar and corn syrup in a heavy-bottomed 2&1/2-3 qt. pot. Add the water, and stir to completely moisten the sugar. Use a wet brush to wash any sugar crystals from the side of the pan. Cook the sugar over med. heat until completely dissolved, stirring occasionally if necessary, but as little as possible. Cook the sugar syrup undisturbed, until it starts turning golden. If is isn't cooking evenly, gently swirl the liquid to keep the color even. It will turn yellow, then gold, then darkening shade of amber. When it reaches the color you want, immediately remove it from the heat and add about 1/4 cup of the warm cream (flavored, if desired). It will bubble and steam vigorously, so stand back. Use a long-handled whisk (to avoid splatter and steam), and whisk the caramel to incorporate the cream, bit by bit. Whisk in the flaked salt and vanilla. Pour the caramel sauce into a clean, heatproof bowl (or it will continue to cook). Allow it to cool slightly before using or storing. The sauce will keep for three weeks in an airtight container in the fridge. Serve warm as a dip for the Chocolate Coins, or spoon over vanilla bean* ice cream.

"Being told you are appreciated is one of the simplest, yet most incredible things you can ever hear."

Love,

MM