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Salted Chocolate Covered Caramels Recipe

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3.9 from 2 reviews

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.

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.

Find it online: https://bitezly.com/salted-chocolate-covered-caramels-recipe/