Description
These chocolate covered caramels with sea salt are buttery, soft, and coated in snappy dark chocolate with a sprinkle of flaky salt. A perfect balance of sweet and salty, this homemade candy is ideal for gifting or indulging in a gourmet treat at home.
Ingredients
Scale
- 1 cup heavy cream: Adds richness and smooth texture to the caramel base
- 1 cup granulated sugar: The primary sweetener and structure for the caramel
- 3 tbsp butter: Contributes to the soft texture and buttery flavor
- 1/2 cup corn syrup: Prevents crystallization and keeps the caramel smooth
- 1 tsp vanilla extract: Adds warmth and enhances flavor
- 1/2 tsp flaky salt, plus more for sprinkling: Boosts flavor and provides contrast
- 12 oz tempered chocolate: Creates a crisp, glossy shell for the caramels
Instructions
- Butter a 9×5-inch loaf pan and line it with a parchment sling. Butter the parchment paper as well and set aside.
- In a large saucepan over medium-low heat, combine the heavy cream, granulated sugar, butter, and corn syrup. Stir until the sugar is dissolved and butter is melted.
- Bring the mixture to a gentle boil, reduce heat to medium, and cook, stirring often, until the caramel reaches 245°F (about 15 minutes).
- Remove the saucepan from heat, stir in the vanilla extract and 1/2 tsp flaky salt.
- Pour the hot caramel into the prepared pan and let it set for at least 6 hours, or overnight, until firm.
- Once firm, lift the caramel slab from the pan using the parchment sling and cut it into 1-inch squares using a sharp knife.
- Temper the chocolate and prepare a parchment-lined baking sheet for dipping.
- Dip each caramel square into the tempered chocolate using a dipping fork, tap off excess chocolate, scrape the bottom, and place on the baking sheet.
- After dipping 2–3 caramels, sprinkle the tops with flaky salt before the chocolate sets completely.
- Let the caramels rest until the chocolate is fully set. Store in a cool, dry place.
Notes
- Use a candy thermometer to ensure precise caramel consistency.
- Wait 1 minute after dipping before salting to prevent the salt from dissolving.
- Tempered chocolate ensures a glossy finish and clean snap.
- Store at room temperature to avoid chocolate bloom; refrigeration is not recommended.
- Cut the caramels right before dipping to keep sharp edges and avoid stickiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop + Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 caramel
- Calories: 110
- Sugar: 14g
- Sodium: 59mg
- Fat: 5.7g
- Saturated Fat: 3.6g
- Unsaturated Fat: 1.7g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 0.5g
- Cholesterol: 13mg