Salted Mexican Chocolate Chile Caramels

Cinco de Mayo is coming up! I saw this recipe posted on one of my favorite blogs and decided to try it (immediately). Jim is out of town, I haven't baked/created for a while, and I needed a little chocolate something- all good reasons to try something new!

The recipe made way more than these- I took a picture about a third of the way in to wrapping these babies.

Mexican chocolate is a good memory. The sight of an Ibarra chocolate box reminds me of my Grandma Loreto.

The chile in these caramels is very, very subtle. I know it's there but you can't taste it much. I think next time I would throw in an extra chile for a kick!

Mmmmmmm Look at that salt. Salty and sweet. I'm quite certain that's my favorite kind of dessert now.

The caramels were quite soft. I'm glad. The other caramels I've made were quite firm and and after a few days they were too firm. I think these will stay melt-in-your-mouth soft for the month or so the recipe claims.

The real reason I made these? To test my willpower. I've only eaten one. I figured out the calories for the recipe, divided by 64 portions and figured out they are about 72 calories. One every other day is enough for me :)

Click here for the stolen recipe for Salted Mexican Chocolate Chile Caramels.