Salted Caramel Chocolate Figs

• From: California Fig Advisory Board

Ingredients

• 1/2 cup heavy cream

• 1/4 tsp pure vanilla extract

• 6 Tbs butter, sliced

• 2 cups light brown sugar

• 30 large, dried California Calimyrna figs

• 1 lb bittersweet chocolate, divided

• Sea salt, as needed

Surprise guests at your next party—serve these figs dipped in a thick coat of chocolate. One bite will reveal a creamy, caramel interior.

Directions

• Line a baking sheet with parchment paper and set aside.
• Combine cream, vanilla, butter, and brown sugar in heavy bottomed saucepan.
• Heat and stir over low heat until sugar is dissolved and butter is melted. Bring to a boil; cover. Reduce heat to low, and cook for 3 minutes, making sure it does not boil over.
• Remove cover; increase heat to medium, and continue cooking until candy thermometer reaches 280°F or until caramelized. Turn onto prepared baking sheet and cool at room temperature.
• Meanwhile, cut a small slice from one side of each fig, and make a well by pushing the back of a 1/2 teaspoon measure into center of that side; set aside.
• When caramel is cool enough to handle, measure 1/2 teaspoon portions and press into figs, smoothing across opening.
• Then, place 12 ounces of chocolate in top of double boiler over hot water and stir frequently until melted and smooth. Remove from heat and stir in remaining 4 ounces of chocolate, until melted and smooth.
• Using tweezers, dip each caramel-filled fig into the melted chocolate. Lay flat side up onto the parchment-lined sheet tray.
• Let stand about 1 minute, and sprinkle lightly with sea salt just before the chocolate sets.