Directions

• Line an baking dish with parchment paper and spray it lightly with nonstick spray.

• Place the butter and cream in a saucepan and heat until the butter melts and the mixture is warm. Remove it from the heat.

• In a large saucepan, stir together the champagne, sugar and corn syrup over medium heat until it’s combined – the mixture will be thick. Fit the pot with a candy thermometer. Do not stir – bring the mixture to a boil and let it cook until it reaches a golden and caramely color – about 150°C. You can let it go as high as 160°C, but no higher.

• Turn off the heat under the sugar and very slowly pour in the cream and butter mixture while whisking. The mixture will bubble up and triple in size.

• Return it to the heat, and heat until it’s about 120°C. Turn the heat off. Gently stir in the vanilla extract.

• Pour the caramel into the lined baking dish and tap the pan on the counter a few times to remove any bubbles. Let it sit overnight (or even just 4 to 6 hours) – I loosely covered mine with a piece of foil. While the caramel sets, cut some parchment paper into squares – the amount you need will depend on the size and shape of your caramels.

• When ready to cut, lift the caramel square out by the parchment paper on the sides. You can cover it with sprinkles and chip crumbs first, but I like to cut mine and then cover. Make them whatever size or shape you want.

• Sprinkle with metallic sprinkles and potato chips, gently pressing to adhere if needed. Wrap each caramel in a piece of parchment paper and twist the ends.