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.
Homemade Caramels with Dark Chocolate and Sea Salt
-
PREP TIME10 mins
-
COOK TIME15 mins
-
TOTAL TIME10 hrs
-
SERVING64 People
-
VIEWS17
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
-
Carbohydrate10 g
-
Cholesterol9 mg
-
Fiber0 g
-
Protein0 g
-
Saturated Fat3 g
-
Sodium98 mg
-
Sugar5 g
-
Fat5 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Pan: Butter an 8-inch square baking pan. (5 minutes)
02
StepCook 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
StepAchieve 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
StepInfuse with Vanilla: Remove the saucepan from the heat and stir in the vanilla extract. (2 minutes)
05
StepCool 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
StepPrepare 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
StepMelt 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
StepCut 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
StepFinish 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)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Meda Stoltenberg
Jun 1, 2025I made these for a holiday party, and they were a huge hit! Everyone loved them.
Rex Williamson
May 29, 2025The sea salt really makes these caramels stand out. So delicious!
Art Koelpindenesik
May 25, 2025The recipe was easy to follow, and the caramels turned out perfectly. I will definitely be making these again.
Nichole Barton
May 21, 2025My family devoured these in minutes! A new favorite recipe for sure.
Ivy Lindgren
Apr 29, 2025These caramels are amazing! The perfect balance of sweet and salty.