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Chocolate Covered Caramels

Servings: 64 candies
Prep Time: 5 mins
Cook Time: 35 mins
Cool Time: 1 hr
Total Time: 1 hr 40 mins
These homemade chewy caramels covered in chocolate and sprinkled with sea salt are a luxurious treat that are surprisingly easy to make!
These homemade chewy caramels covered in chocolate and sprinkled with sea salt are a luxurious treat that are surprisingly easy to make!
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Ingredients

  • 1 cup granulated sugar (200 grams)
  • 1/2 cup light or dark brown sugar (105 grams)
  • 1/2 cup light corn syrup
  • 1 ½ cup heavy cream (325 ml)
  • 1/2 cup salted butter (1 stick, 113 grams)
  • 1 teaspoon pure vanilla extract
  • 8 ounces semisweet or bittersweet chocolate , chopped or use chocolate chips
  • 1 tablespoon flaky or coarse sea salt

Instructions

  • Line an 8 or 9 inch square baking pan with parchment paper and set next to stove.
  • In a medium heavy bottom saucepan, add granulated sugar, brown sugar, corn syrup, heavy cream and butter. Measure vanilla and set next to stove.
  • Set pan over medium heat and stir until sugar is dissolved and mixture is smooth.
  • Insert a candy thermometer and continue to cook mixture, stirring often, on medium heat to 240-250°F (see Notes), approximately 35 minutes.
  • As soon as caramel reaches temperature remove from heat and stir in the vanilla extract. Working quickly, pour caramel into the prepared pan.
  • Let caramel cool completely, about 1 hour at room temperature.
  • Use parchment paper to lift caramel out of the pan and transfer to a cutting board. Slice into 1 inch pieces (or as desired) with a sharp knife.
  • Melt chocolate in a heat proof bowl set over a bowl of simmering water, or in the microwave in 30 second bursts. Stir until smooth.
  • Drop caramels into melted chocolate and use a fork to remove it from the bowl of chocolate, letting excess chocolate drop back into the pan.
  • Place covered caramels on a pan lined with parchment paper or wax paper and sprinkle with some of the salt.
  • Let cool for 20 minutes until chocolate is set. Store in an airtight container at room temperature for up to a few weeks.
NOTES:
  • I highly suggest reading through the post above for tips and helpful info for these caramels.
  • Make the following adjustments if cooking above sea level: 2,000 feet— 238-244°F, 5,000 feet— 232-238°F, 7,500 feet— 227-233°F

Nutrition

Calories: 71kcal, Carbohydrates: 7g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 125mg, Potassium: 27mg, Fiber: 1g, Sugar: 6g, Vitamin A: 128IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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