A slab of Salted Chocolate Caramels before it has been cut.
Candy, Recipes, Sweets

Salted Chocolate Caramels

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Salted Chocolate Caramels are the perfect way to indulge your sweet tooth. The chewy caramel delights are an amazing balance of sweet, salty, and rich chocolatey goodness. I can guarantee these homemade caramels will impress your friends and family. Get ready to level up your caramel game and discover the secret to crafting these irresistible confections.

Love making homemade candy? You’ll want to try my Butter Pecan Fudge and Angel Clouds.

I love caramels, taffy, and anything sweet and chewy. I don’t remember where I found this recipe, but it was from a magazine somewhere in the late 90s, I think. These rich, delicious caramels have become a holiday tradition for me to share with my friends and family ever since.

Getting the sugar mixture to the right temperature takes a lot of patience, and I have both over- and under-cooked them over the years.  Undercooking will get you a soft mass that never sets up (but makes a wonderful ice cream topping), and over-cooking will get a very hard candy that’s pretty impossible to chew.  It’s imperative to have a really good candy thermometer to get you to that sweet spot so that the caramels will set up but still be the perfect chew. 

Use really good bittersweet chocolate – I always use Ghirardelli bars.  There have been a few years that I realized I was out of flaky sea salt, so I just used by salt grinder to top with some chunky-ish pink salt.  I guarantee that you will be addicted to these – and you’ll find yourself grabbing “just one more” every time you pass the candy dish.

A slab of Salted Chocolate Caramels before it has been cut.

Why You’ll Love This Recipe

  • Irresistible flavor The perfect balance of sweet caramel, salty crunch, and rich chocolate creates an absolutely irresistible candy!
  • Surprisingly easy to make: Even beginner bakers can master this recipe, making it a fun and rewarding project.
  • Impressive and thoughtful gift: These homemade caramels make a luxurious and unique gift that will delight any recipient!

Ingredients Needed

  • heavy cream
  • bittersweet chocolate
  • sugar
  • light corn syrup
  • water
  • salt
  • unsalted butter
  • flaky sea salt

How to Make Salted Chocolate Caramels

  1. Line an 8 x 8 baking pan with a sheet of parchment paper and set aside.
  2. In a medium saucepan, bring cream just to a boil over medium-high heat. Reduce heat to low and add chopped chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
  3. In a 5- or 6-quart pot, bring sugar, corn syrup, water and salt to a boil over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden – about 10 minutes.
  4. Tilt pan and carefully pour in chocolate mixture. Mixture will bubble and steam. Continue to boil over moderate heat, stirring frequently, until mixture registers 255 on a candy thermometer – about 15 minutes.
  5. Add butter, stirring until completely melted, then immediately pour into lined baking pan. Do not scrape any caramel clinging to the bottom or sides of the pot.
  6. Let caramel stand 10 minutes, then sprinkle top with flaky sea salt. Cool completely, about 2 hours.
  7. Remove caramel from the pan, remove parchment, and place salt side up on a dry cutting board. Lightly oil a sharp knife and cut into small squares. Wrap each square with parchment candy wrappers, twisting ends to close.
Pieces of salted chocolate caramels wrapped in parchment paper.

Helpful Tips

  • Accurate temperature is crucial for caramel success. Invest in a reliable thermometer and follow it closely.
  • Caramel-making requires attention. Don’t rush the process; overcooking can ruin the texture.
  • Line your pan with parchment paper for easy removal of the cooled caramel.
  • Flaky sea salt adds the best crunch and flavor. Experiment with different salts to find your favorite.
  • Before cutting, ensure the caramel is fully set for the best results.

Storage Information

Proper storage is essential to maintain the delicious texture and flavor of your homemade salted chocolate caramels.

Room temperature: For optimal flavor and texture, store your caramels in an airtight container, after they are wrapped, at room temperature. They should last for about 6-9 months.

Freezing: For longer term storage, you can freeze your caramels. Make sure they are wrapped before placing them in an airtight container. They can be frozen for up to a year. Allow them to thaw at room temperature before enjoying.

A slab of Salted Chocolate Caramels before it has been cut.

Frequently Asked Questions

Can I use a different type of sugar?

While granulated sugar is traditionally used for caramels, you can experiment with different types like brown sugar or coconut sugar. However, be aware that these sugars may alter the flavor and texture of your caramels.

What type of chocolate should I use?

I like to use bittersweet, but you can also use dark, milk, or semi-sweet chocolate for your caramels. The type of chocolate you choose will affect the overall flavor of the candy.

Can I add other flavors to my caramels?

Absolutely! You can experiment with different flavorings like sea salt, vanilla extract, or even a pinch of cayenne pepper.

What if my caramel crystallizes?

If your caramel starts to crystallize while cooking, add a small amount of water and continue to stir until the crystals dissolve.

Pieces of salted chocolate caramels wrapped in parchment paper.

More Candy Recipes to Try

  1. Crispy Rice Chocolate Log
  2. Rocky Road Fudge
  3. Chocolate Butterscotch Fudge

Salted Chocolate Caramels

Recipe by Pennie Saadallah
Servings

48

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

95

kcal
Total time

50

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 cups 2 heavy cream

  • 10 1/2 ounces 10 1/2 bittersweet chocolate, finely chopped

  • 1 3/4 cups 1 3/4 sugar

  • 1/2 cup 1/2 light corn syrup

  • 1/4 cup 1/4 water

  • 1/4 tsp 1/4 salt

  • 3 tbsp 3 unsalted butter, cut into pieces

  • 2 tsp 2 flaky sea salt

Directions

  • Line an 8 x 8 baking pan with a sheet of parchment paper and set aside.
  • In a medium saucepan, bring cream just to a boil over medium-high heat. Reduce heat to low and add chopped chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
  • In a 5- or 6-quart pot, bring sugar, corn syrup, water and salt to a boil over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden - about 10 minutes.
  • Tilt pan and carefully pour in chocolate mixture. Mixture will bubble and steam. Continue to boil over moderate heat, stirring frequently, until mixture registers 255 on a candy thermometer - about 15 minutes.
  • Add butter, stirring until completely melted, then immediately pour into lined baking pan. Do not scrape any caramel clinging to the bottom or sides of the pot.
  • Let caramel stand 10 minutes, then sprinkle top with flaky sea salt. Cool completely, about 2 hours.
  • Remove caramel from the pan, remove parchment, and place salt side up on a dry cutting board. Lightly oil a sharp knife and cut into small squares. Wrap each square with parchment candy wrappers, twisting ends to close.

Notes

  • Wrapped caramels will keep fresh for up to 2 weeks.

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