Salted Chocolate Covered Caramels are homemade fine chocolates that taste divine! The made-from-scratch buttery caramel is coated in rich dark chocolate and sprinkled with flaky sea salt. These are the perfect handmade gift for the holidays!
Prep Time1 hourhr
Cook Time45 minutesmins
Cooling Time3 hourshrs
Total Time4 hourshrs45 minutesmins
Course: Dessert
Cuisine: American
Keyword: chocolate covered caramels
Servings: 70
Calories: 95kcal
Author: Garnish and Glaze
Ingredients
2cupswhite sugar
2cupswhipping cream, (divided)
3/4cupdark corn syrup
3/4cupbutter, cut into chunks
1teaspoonvanilla
10ouncesdark chocolate chips or bar
flaky sea salt
Instructions
For the Caramel:
Line a 11×7 or 9×9 inch pan with parchment paper. (Makes removing caramels so easy!) Alternatively, you can grease the pan (use a glass dish so you don’t scratch up your nice pans) with softened butter.
Stir together the sugar, 1 cup whipping cream, corn syrup, and butter in the 4 quart sauce pan. (Place remaining cream in a liquid measuring cup and the vanilla close at hand.) Bring to a boil over medium heat.
Once it comes to a boil, heat the remaining cup of cream in the microwave for 45-60 seconds until hot. Gradually add the cream in a slow stream to the pot while stirring. You need to add it slow enough that the caramel never stops boiling (if it stops your caramel will become sugary/crystallized).
Stir frequently as the mixture begins to thicken and then stir constantly as it starts to darken. Cook until it reaches 243-245 degrees F. (I like mine at about 244 F for if I’m going to be coating them in chocolate.)
Remove pan from heat and stir in the vanilla. Pour into the prepared dish. Let cool completely.
Grab the edges of parchment paper and lift out the caramel. Use a sharp knife and cut caramel into bite size squares.
For the Chocolates:
Line a baking sheet with wax or parchment paper.
Melt the chocolate with a double boiler or in the microwave at 50% power in 30 second increments.
Drop one caramel at a time in the chocolate. Lift it out with a fork, tap the fork on the edge of the bowl so that the excess chocolate drops down into the bowl. Slide the coated caramel off the fork and onto the lined baking sheet.
Sprinkle salt on the top immediately after dipping each caramel. Let cool and harden completely before packaging.