Salted Dark Chocolate Caramels
Rich, chewy homemade caramels enrobed in smooth dark chocolate and finished with a sprinkle of sea salt for the perfect sweet-salty treat.
Equipment
- 1 8x8-inch baking pan
- 1 Sheet of parchment paper
- 1 Heavy-bottomed medium saucepan
- 1 Candy thermometer
- 1 Heatproof silicone spatula
- 1 Sharp Knife
- 1 Cutting Board
- 2 mixing bowls
- 1 Fork or dipping tool
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 cup heavy cream warmed
- 5 tablespoons unsalted butter cut into pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Coating
- 12 ounces good-quality dark chocolate 60-70% cacao, finely chopped
- 1 tablespoon coconut oil or neutral vegetable oil
- 1 tablespoon flaky sea salt for garnish
Instructions
- Prepare Pan: Line an 8x8-inch baking pan with parchment paper, leaving overhang on all sides. Lightly grease the paper with butter or cooking spray.
- Mix Sugar: In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir until sugar is moistened.1 cup granulated sugar, 1/2 cup light corn syrup, 1/4 cup water
- Cook Sugar: Cook mixture over medium heat without stirring until it reaches a light amber color and registers 320°F (160°C) on a candy thermometer.
- Add Cream: Remove from heat and carefully add the warmed heavy cream (mixture will bubble vigorously). Stir until smooth.1 cup heavy cream
- Cook Caramel: Return to medium-low heat and add butter pieces. Stir continuously until mixture reaches 245-248°F (118-120°C) for firm but chewy caramels.5 tablespoons unsalted butter
- Add Flavoring: Remove from heat and stir in vanilla extract and salt until incorporated.
- Set Caramel: Pour caramel into the prepared pan and let cool completely at room temperature for about 3 hours, or refrigerate for 1 hour until firm.
- Cut Caramels: Once firm, use parchment paper overhang to lift caramel from pan. Cut into 36 equal pieces (6 rows by 6 columns) with a sharp knife. If the knife sticks, lightly oil the blade.
- Chill Caramels: Place cut caramels on a parchment-lined baking sheet and freeze for 15 minutes to firm up before dipping.
- Melt Chocolate: While caramels are chilling, melt chocolate and coconut oil in a heatproof bowl set over simmering water (or in microwave in 30-second intervals), stirring until smooth.12 ounces good-quality dark chocolate, 1 tablespoon coconut oil or neutral vegetable oil
- Dip Caramels: Using a fork or dipping tool, dip each caramel piece into the melted chocolate, allowing excess to drip off. Place on parchment paper.
- Add Salt: Before chocolate sets, sprinkle each piece with a few flakes of sea salt.
- Set Chocolate: Allow chocolate to set completely at room temperature (about 1 hour) or refrigerate for 15-20 minutes until firm.
Notes
- For softer caramels, cook to 240°F (115°C) instead.
- Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month.
- Place pieces in mini cupcake liners for gift-giving.
- Try variations with different chocolate types, add cinnamon or espresso powder to the caramel, or sprinkle with chopped nuts instead of salt.
- Work quickly when dipping as caramels soften at room temperature.