Christmas Cracker Candy
Ingredients
- 28 to 35 crackers saltine crackers
- 1 cuppacked dark brown sugar
- 1 cup unsalted butter
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 210 to 12 cupsounces semi-sweet chocolate
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Instructions
- Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy-duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Place the saltine crackers in a single layer on the bottom.,Simply Recipes / Irvin Lin
- Place the brown sugar, butter, and salt in a medium-sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring often, for another 3 to 5 minutes, until the mixture comes to a boil and in color and sugar melts and emulsifies with the butter into a smooth sauce. Do not allow the mixture to boil longer than 30 seconds. Remove from heat and stir in the vanilla extract.,(Note: You're not actually making true caramel here, so you don't need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil throughout and not just the edges and wait for it to darken slightly, then continue.),If you're nervous about your caramel turning out grainy, use a wet pastry brush to wash the sides of the pan as the caramel cooks. This will help to make sure all of the sugar melts evenly. Keep in mind that a brown sugar caramel has a different texture than traditional caramel, with a sandier, softer texture.,Simply Recipes / Irvin Lin,Simply Recipes / Irvin Lin
- Spread to evenly coat the crackers.,Simply Recipes / Emma Christensen
- Bake for 5 minutes. The caramel will be hot and bubbly throughout.,Simply Recipes / Emma Christensen
- Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring each time, until the chocolate has fully melted (about 1 1/2 minutes total).,Simply Recipes / Irvin Lin
- Once the crackers are done baking, remove from the oven and allow to cool for 1 minute exactly, until the caramel is no longer bubbling and the crackers settle back into place. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.,Simply Recipes / Irvin Lin,Simply Recipes / Emma Christensen
- Let the crackers cool to room temperature then move to the refrigerator and chill over night.
- The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.) Cut the candy into snack-sized pieces using a chefs knife (you can use your hands, too, but I find it easier with a knife).,Store in an airtight container in the refrigerator for about a week or in the freezer between layers of parchment paper for up to 2 months.,Did you love the recipe? Leave us a rating and review!,Simply Recipes / Emma Christensen,Simply Recipes / Emma Christensen
Source
Original recipe: View Original