Salted Chocolate Covered Caramels Recipe

If you’ve ever dreamed of a treat that marries sweet, salty, rich, and indulgent all in one bite, then this Salted Chocolate Covered Caramels Recipe is exactly what you need in your dessert arsenal. These soft, chewy caramels gently wrapped in a glossy layer of high-quality chocolate, kissed with just the right amount of flaky sea salt, create an irresistible flavor explosion that melts beautifully in your mouth. Whether it’s a gift, a party delight, or just a personal reward, this recipe brings the classics with a sophisticated twist that feels both nostalgic and fancy at the same time.

Ingredients You’ll Need

Every ingredient in this Salted Chocolate Covered Caramels Recipe is essential, providing balance and depth to both the caramel and chocolate coating. From the creamy butter to the rich chocolate and the hint of salt, each component adds its own unique magic, ensuring texture, color, and that crave-worthy flavor.

• Butter (½ cup / 113g): Use a salted butter if possible for enhanced flavor; adds richness and smoothness to the caramel.
• Heavy cream (½ cup / 120ml): The higher fat content ensures velvety softness in your caramels.
• Water (3 tablespoons / 44ml): Helps dissolve the sugar and creates the right consistency for caramel.
• Light corn syrup (¼ cup / 60ml): Prevents crystallization and keeps the caramel wonderfully chewy.
• Sugar (1 cup / 200g): The main sweetener, caramelizing to that perfect amber color that’s both fragrant and flavorful.
• High-quality chocolate (1 pound / 450g): Choose milk, dark, or white chocolate depending on your preference to coat the caramels lavishly.
• Butter (2 tablespoons / 28g) for chocolate coating: Adds sheen and creaminess to the chocolate shell.
• Flaked sea salt (½ teaspoon or to taste): The final flourish that balances sweetness perfectly.

How to Make Salted Chocolate Covered Caramels Recipe

Step 1: Prepare the Caramel Base

Start by getting your loaf pan ready with a lightly oiled piece of parchment paper that hangs over the sides — this will make unmolding a breeze later. Melting butter with heavy cream in the microwave until warm sets the stage for a wonderfully smooth caramel. While that cools slightly, combine water, corn syrup, and sugar in a saucepan. Heating the sugar mixture to a precise 320 degrees Fahrenheit takes patience but is vital for that perfect light amber color that signals the caramel’s deep flavor. The little trick of covering the pan briefly traps steam to melt away any sugar crystals on the sides, a sure way to guarantee silky caramel instead of grainy lumps.

Step 2: Incorporate Butter and Cream into Hot Sugar

Adding the butter and cream mixture in small portions into the hot sugar is where the magic happens — expect bubbling, vigorous reaction, but proceed with care to avoid spills. Stir gently and watch the temperature carefully until the caramel reaches 240 degrees Fahrenheit. This temperature is key for achieving a soft yet firm chew that slowly melts on your tongue, hitting the ideal texture that defines craft caramels.

Step 3: Cool and Cut the Caramel

Pour the hot caramel into your prepared pan and let it sit at room temperature for at least three and a half hours, allowing it to set fully. If it still feels too soft to cut, a short chilling stint in the refrigerator will firm it up without making it hard. Use a sharp knife for clean 1-inch square cuts — these perfectly sized bites will be easier to coat and enjoy.

Step 4: Melt and Temper the Chocolate

On to the chocolate! Chop your chosen chocolate finely to help it melt evenly. Set aside about a third cup for stirring in later — this helps cool and temper the melted chocolate, giving you that glossy finish every chocolate lover craves. Mix in butter to lend shine and smoothness. Microwave in short bursts, stirring frequently, until the chocolate is just about melted before adding the reserved pieces to finish melting off heat. The result should be irresistible: silky, smooth, and shiny chocolate ready to embrace each caramel piece.

Step 5: Dip and Salt the Caramels

Using two forks for handling, dip each caramel cube into your luscious melted chocolate. Let excess drip back into the bowl and transfer the coated caramel onto parchment paper. The final flourish is sprinkling each with a pinch of flaky sea salt — this little burst of salt enhances every bite by cutting through sweetness and boosting the chocolate’s complexity. Leave the caramels to set at room temperature for a glossy shell that snaps just right.

Step 6: Store or Enjoy

Wrap your salted chocolate coated caramels individually in plastic wrap or wax paper to keep freshness locked in. These beauties can be enjoyed right away, or kept refrigerated for up to two weeks. For longer storage, freezing works perfectly and ensures you have these delectable treats on hand whenever the craving hits.

How to Serve Salted Chocolate Covered Caramels Recipe

Garnishes

Sprinkle a little extra flaked sea salt right before serving for an added pop of flavor, or dust lightly with cocoa powder for a chocolate lover’s twist. You can also try topping with crushed nuts like toasted almonds or pistachios for texture and a nutty dimension that pairs wonderfully with the sweet caramel and chocolate.

Side Dishes

These caramels shine best when enjoyed alongside afternoon coffee or espresso, offering a perfect balance of bitter and sweet. They also make exquisite companions to robust black tea or even a glass of dessert wine for special occasions, enhancing flavors and creating a memorable tasting experience.

Creative Ways to Present

Impress your guests by arranging these salted chocolate covered caramels in pretty boxes lined with parchment paper for gifts or party favors. For a stunning dessert platter, scatter them alongside fresh berries, edible flowers, or mini chocolate truffles. Even stacking them neatly in a glass jar makes for a chic and delicious table centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover salted chocolate covered caramels keep their charm when stored in an airtight container at room temperature or, better yet, in the refrigerator if you prefer them slightly chilled. This prevents the chocolate from blooming (developing a whitish coating) and preserves that perfect chewy texture of the caramel inside.

Freezing

Freeze your caramels individually wrapped and then placed in a sealed container or freezer bag. They freeze exceptionally well and thaw quickly, so you can take out a few pieces as needed without compromising taste or texture. Just be sure to let them come to room temperature before unwrapping for the best flavor experience.

Reheating

While caramels don’t typically require reheating, if you prefer a softer bite, warming them gently in your hands or briefly in a microwave on a low setting for a few seconds works wonders. Avoid melting the chocolate, so go slow and steady to maintain the perfect coating and chewy center.

FAQs

Can I use different types of chocolate for this Salted Chocolate Covered Caramels Recipe?

Absolutely! Dark, milk, or white chocolate all make fantastic coatings. Dark adds richness and a pleasant bitterness, milk creates a creamier experience, and white chocolate offers a sweet, mellow profile. Feel free to customize based on your preference or try mixing types for variety.

How long do homemade salted chocolate covered caramels last?

When stored properly in an airtight container, these caramels can last up to two weeks refrigerated and about one month frozen. Keeping them wrapped prevents moisture and odors from affecting their delicate texture and taste.

What can I do if my caramel is too sticky or soft?

If your caramel is too soft to cut, chilling it in the refrigerator for 30 to 45 minutes firms it up nicely. If it’s overly sticky while handling, a light dusting of powdered sugar or corn starch on your knife and hands helps prevent sticking without changing flavor.

Is it necessary to use a candy thermometer for this recipe?

While experienced candy makers might rely on look and feel, using a candy thermometer is highly recommended for the Salted Chocolate Covered Caramels Recipe. It ensures precise temperatures are reached, which is crucial for perfect texture and avoiding burnt or undercooked caramel.

Can this recipe be doubled or halved?

You can halve the recipe easily for smaller batches. However, doubling is trickier because temperature control becomes more difficult with larger volumes — it’s better to make two separate batches for consistency and best results.

Final Thoughts

You simply can’t go wrong making the Salted Chocolate Covered Caramels Recipe your new go-to indulgence. The combination of creamy caramel and rich, glossy chocolate sprinkled with flaky sea salt feels supremely satisfying and endlessly versatile. Whether you’re savoring them yourself or sharing with loved ones, these caramels are a true celebration of flavor and texture that will have everyone coming back for more. So roll up your sleeves, gather your ingredients, and get ready to craft some seriously unforgettable treats!

Salted Chocolate Covered Caramels Recipe

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These Salted Chocolate Covered Caramels are soft, chewy, and melt perfectly in your mouth, combining the rich flavors of homemade caramel with a smooth chocolate coating and a touch of sea salt. This indulgent treat is made from scratch using a classic candy thermometer method and can be customized with dark, milk, or white chocolate to suit your preference.

• Author: Paula
• Prep Time: 4 hours
• Cook Time: 30 minutes
• Total Time: 4 hours 30 minutes
• Yield: 32 caramels
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Homemade Caramels

• 1/2 cup (113g) butter
• 1/2 cup (120ml) heavy cream or heavy whipping cream (36 to 40% butterfat content)
• 3 tablespoons (44ml) water
• 1/4 cup (60ml) light corn syrup
• 1 cup (200g) sugar

Chocolate Coating

• 1 pound (450g) high-quality chocolate, milk, dark, or white
• 2 tablespoons (28g) butter
• 1/2 teaspoon flaked sea salt, or more as needed

Instructions

1. Prepare the pan: Lightly oil a 9×5-inch loaf pan and cut a piece of parchment paper to fit with at least an inch overhang on the sides. Lightly oil the parchment paper, place it in the pan, and set aside.
2. Heat butter and cream: Cut the butter into 8 pieces and place in a microwave-safe bowl along with the heavy cream. Heat in the microwave for 1 to 2 minutes until butter melts and the mixture is hot. Set aside.
3. Combine sugar mixture: In a small saucepan, combine water and corn syrup. Add sugar carefully, avoiding splattering on the sides, and stir just enough to moisten the sugar.
4. Boil sugar: Heat over medium heat until the sugar mixture comes to a boil. Cover with a lid for 1 minute to create steam that helps dissolve any sugar crystals on the sides.
5. Cook until amber: Remove lid and clip a candy thermometer onto the saucepan. Continue cooking until sugar reaches 320°F (160°C) and edges turn a light amber color, about 5 to 10 minutes.
6. Add cream and butter in batches: Slowly pour about one-sixth of the hot cream and butter mixture into the sugar, stirring with the base of the thermometer to incorporate. Repeat in small batches, stirring between each addition. The mixture will bubble vigorously—proceed cautiously to prevent overflow.
7. Cook caramel to final temp: After adding all cream and butter, continue cooking until the caramel reaches 240°F (115°C), approximately 5 to 10 minutes more.
8. Pour and cool: Carefully pour the caramel into the prepared loaf pan and let it cool completely for about 3 ½ hours.
9. Cut the caramel: Unmold the caramel using the parchment overhang. If too soft to handle, refrigerate 30 to 45 minutes to firm up. Cut into 1-inch by 1-inch squares with a large sharp knife.
10. Prepare chocolate coating: Line a baking sheet with parchment paper. Chop the chocolate into small pieces and reserve about 1/3 cup for later.
11. Microwave chocolate and butter: In a microwave-safe bowl, combine remaining chocolate and butter. Heat in 30 to 45 second intervals, stirring after each, until almost melted.
12. Stir in reserved chocolate: Remove from microwave and add reserved chocolate bits. Stir until smooth and glossy.
13. Dip caramels: Using two forks, dip each caramel into melted chocolate, allowing excess to drip off, then place on prepared baking sheet. Immediately sprinkle a pinch of sea salt on top.
14. Set chocolate: Let the chocolate coating set completely at room temperature.
15. Store caramels: Once set, wrap each caramel in plastic wrap or waxed paper. Enjoy immediately or refrigerate up to two weeks or freeze up to a month.

Notes

• Use salted butter for better flavor; if using unsalted, add 1/4 teaspoon fine salt to the caramel base.
• Precise temperature control is critical in candy making; use a reliable candy thermometer.
• Do not double the recipe unless experienced, as larger batches affect temperature control and caramel texture.
• This recipe is adapted from Jacques Pépin’s “Chez Jacques: Traditions and Rituals of a Cook.”
• Nutrition values include all the chocolate used, but there is often leftover chocolate.