Homemade Caramels with Dark Chocolate and Sea Salt

Homemade Caramels with Dark Chocolate and Sea Salt
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    10 hrs
  • SERVING
    64 People
  • VIEWS
    17

Indulge in the symphony of flavors with these decadent caramels. Buttery, rich, and perfectly balanced with the bitterness of dark chocolate and a sprinkle of sea salt, these caramels are an irresistible treat that will melt in your mouth.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    10 g
  • Cholesterol
    9 mg
  • Fiber
    0 g
  • Protein
    0 g
  • Saturated Fat
    3 g
  • Sodium
    98 mg
  • Sugar
    5 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Pan: Butter an 8-inch square baking pan. (5 minutes)

02

Step

Cook the Caramel: In a heavy-bottomed saucepan, combine white sugar, 1/2 cup heavy cream, light corn syrup, and butter. Bring to a boil over medium heat, stirring frequently to prevent burning. (10 minutes)

03

Step

Achieve Caramel Perfection: Once boiling, stir in the remaining 1/2 cup heavy cream. Continue cooking, without stirring, until the mixture reaches 242°F (117°C) on a candy thermometer, or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped into cold water. (15-20 minutes)

04

Step

Infuse with Vanilla: Remove the saucepan from the heat and stir in the vanilla extract. (2 minutes)

05

Step

Cool the Caramel: Pour the caramel mixture into the prepared baking pan. Allow it to cool slightly at room temperature, then cover with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the caramel to set completely. (8+ hours)

06

Step

Prepare for Dipping: Remove the baking pan from the refrigerator and let the caramel warm up slightly for about 30 minutes to make it easier to cut. Line a baking sheet with waxed paper or parchment paper. (30 minutes)

07

Step

Melt the Chocolate: In a microwave-safe glass or ceramic bowl, combine the dark chocolate chips, semisweet chocolate chips, and shortening. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat. (2-3 minutes)

08

Step

Cut and Dip: Cut the caramel into 1-inch squares. Dip each caramel square into the melted chocolate, allowing any excess chocolate to drip off. (20 minutes)

09

Step

Finish and Chill: Place the chocolate-covered caramels onto the prepared baking sheet and sprinkle immediately with sea salt. Chill in the refrigerator until the chocolate has hardened, about 1 hour. (1 hour)

For best results, use a heavy-bottomed saucepan to prevent the caramel from burning.
A candy thermometer is highly recommended to ensure the caramel reaches the correct temperature.
Be patient and do not stir the caramel once it reaches a boil, as this can cause sugar crystals to form.
If you don't have shortening, you can substitute with coconut oil or butter.
Store the finished caramels in an airtight container in the refrigerator for up to 2 weeks.

Nicholaus Langosh

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 5 Ratings)
Total Reviews: (5)
  • Meda Stoltenberg

    I made these for a holiday party, and they were a huge hit! Everyone loved them.

  • Rex Williamson

    The sea salt really makes these caramels stand out. So delicious!

  • Art Koelpindenesik

    The recipe was easy to follow, and the caramels turned out perfectly. I will definitely be making these again.

  • Nichole Barton

    My family devoured these in minutes! A new favorite recipe for sure.

  • Ivy Lindgren

    These caramels are amazing! The perfect balance of sweet and salty.

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