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Salted Chocolate Covered Caramels Recipe

by on December 14, 2012 · 28 comments

Soft buttery caramels are dipped in creamy chocolate and topped with a little salt for the perfect treat. Our chocolate covered caramels recipe is easy-to-follow and has a recipe video to make things extra easy.

You can dip these caramels into milk, dark or even white chocolate. We love the pop of salt added to the top, but you could also drizzle a second variety of chocolate on top.

Salted Chocolate Covered Caramels Recipe

How to Make Our Chocolate Covered Caramels Recipe

Before you begin making caramels at home, make sure you you’ve read through the recipe a couple times and have all equipment ready and ingredients measured out. Candy making can go by quickly and if you’re not ready, things can go from good to bad fast. Also, it might be helpful to read through our article about making our caramels recipe at home. In it, we share lessons learned in our own kitchen about making caramels.

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Salted Chocolate Covered Caramels Recipe
 
Prep time
Cook time
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A chocolate caramels recipe that’s soft, chewy and perfectly melts away in your mouth. Before starting to make our caramels recipe it is best to be sure you have all equipment ready and ingredients measured out. This caramels recipe has been inspired and adapted from Jacques Pépin’s book, “Chez Jacques: Traditions and Rituals of a Cook.”
Created By:
Yield: 35-40
You Will Need
  • 1/2 cup (113 grams) butter (1 stick)
  • 1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)
  • 3 tablespoons water
  • 1/4 cup (60 ml) light corn syrup
  • 1 cup (200 grams) sugar
  • 1 pound chocolate (we like to use semi-sweet chocolate)
  • 2 tablespoons butter
  • 1/2 teaspoon course or flaked sea salt
Directions
  1. Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
  2. Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
  3. In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
  4. Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
  5. Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F (160 degrees C). At this temperature, the sugar will take on a light amber color around the edges of the pan.
  6. The moment the sugar reaches 320 degrees F (160 degrees C), carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
  7. Continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F (115 degrees C). This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F (118 degrees C).
  8. The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Then, let the caramel cool 3 1/2 hours.
  9. Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1-inch squares.
  10. Line a baking sheet with waxed paper.
  11. Use a large knife to chop chocolate into small pieces. Separate about 1/3 cup of the chocolate and set aside then add the remaining chocolate to a microwave-safe bowl. Add the butter then microwave for 30 to 45 seconds, stir then repeat until melted (stirring after every 30 to 45-seconds). Once the chocolate has melted, add the 1/3 cup of chocolate and stir until smooth and shiny.
  12. Use two forks to dip each caramel into the melted chocolate then place onto waxed paper. Place a little salt on top of each caramel then allow chocolate to cool and set.
  13. Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.
Notes and Tips
Special Equipment: Small (1 quart) saucepan with lid (the heavier, the better) and a candy thermometer (we use a Taylor Candy and Deep Fry Thermometer)



Don’t forget to watch our chocolate covered caramels recipe video.

 

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About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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28 Comments

1 Chung-Ah | Damn Delicious December 17, 2012 at 6:10 pm

Oh my goodness – this looks dangerous to have around the house!

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2 Rebecca June 9, 2013 at 9:09 pm

I just made this since it read as one of the simpler caramel recipes, and maybe I used too much butter and I definitely used Silk soy milk instead of cream, so the caramel came out kind of … fluffy and light. It tastes like a mix of buttered popcorn and maple, and just WOW A+
This is definitely a great treat for finals week.

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3 Keara August 23, 2013 at 7:37 am

I made the caramel and it tastes delicious. the only problem is the parchment paper has formed a permanant bond with the caramel. I oiled both the pan and the parchment paper, so I don’t know why I’m having such a hard time. next time I think I would just oil the pan and make the caramels in that.

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4 Joanne August 23, 2013 at 10:48 am

Hi Keara — That’s so strange. Next time, try aluminum foil. The caramels really shouldn’t stick. Or, as long as you have a non-stick pan, just oiling the pan should work.

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5 Amy November 24, 2013 at 5:29 pm

I did the same thing; try rinsing it off in cold water.

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6 Denise February 8, 2014 at 7:46 pm

I make caramels regularly and find that the easiest thing ot use is the non-stick aluminum foil. Have not had any problems so far.

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7 Joanne February 26, 2014 at 1:06 pm

Great tip!

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8 Keara August 23, 2013 at 10:52 am

I previously posted that my “parchment” paper formed a permanent bond with my caramels rendering them useless. this was all my fault. I mistakingly used waxed paper instead of parchment paper. I’m trying again right now with the right stuff. just a warning to everyone out there – make sure you use parchment paper, wax paper will stick horribly.

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9 Joanne August 23, 2013 at 10:53 am

Oh, that would do it. We’ve done that too many times in our kitchen :) We’ve even baked it (whoops)

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10 Kelsey December 19, 2013 at 12:08 pm

I just made these caramels this morning and I must say, these are the best caramels I’ve ever had! The texture just melts in your mouth and tastes like a soft toffee, soooo good! My question is have you ever doubled the recipe? I would love to make a larger batch, however I’m hesitant incase of scorching. Thanks again for the recipe!

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11 Joanne December 19, 2013 at 12:19 pm

Hi Kelsey, We have doubled the recipe and it did work out for us. If you go ahead with it, make sure the pot you use allows the candy thermometer to be submerged in the bubbling caramel. Also, timing might be a little off, so as usual stay close. Since you’ve made them once before, you should have a good understanding of how things should look, smell, etc.. Good luck! (One more thing – an 8-inch by 8-inch pan should do the trick for cooling the doubled batch).

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12 Shane December 20, 2013 at 5:09 am

I started my Holiday baking today and remembered that I saved this recipe and thought I would give it a try. I am SOOOOO glad I did. Absolutely delicious!!!!! Although I used waxed paper which in the end stuck to the bottom of the caramel :( so I had to slice off the bottom half. Thanks for posting this Devine recipe!

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13 Emma December 22, 2013 at 8:32 pm

Wonderful recipe! I made four batches today and they all came out perfect.
My only note is the amount of chocolate is a bit of an overkill. I easily coated two batches with the amount of chocolate stated in the recipe.
Other than that though, just perfect. Thank you!!

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14 Grace February 4, 2014 at 8:14 pm

I made this recipie twice following your directions but my mix never got cool after 320 degrees when I added the melted butter mixture. No matter what it stayed above 260 even when I took it off the heat instantly. Am I missing something?

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15 Joanne February 26, 2014 at 12:41 pm

Hi Grace, How strange — the mixture should have dropped below that. How high was your burner heat? We like keeping ours medium-low to medium.

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16 Ben February 10, 2014 at 11:25 am

Can I pour the hot caramel into little heart molds instead of into the bread pan? Valentine’s day is coming…

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17 Joanne February 27, 2014 at 4:39 pm

Hmm, good question. As long as the molds are made for candy making and can handle the temperature, we don’t see why not.

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18 Moline February 13, 2014 at 9:01 pm

I tried making these today – it took a lot longer than 10 minutes to reach 320, and by then the sugar mixture was auburn and burnt. I used agave instead of corn syrup – which shouldn’t be a problem, right? Going to try another batch tonight. Any suggestions as to what went wrong?

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19 Joanne February 27, 2014 at 4:34 pm

HI Moline, We have never tried using agave nectar, so it’s hard for us to say. It’s possible the pan you used was too thin? Heavy-bottomed is best.

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20 joanne February 16, 2014 at 5:13 pm

I have a friend who is not well. He will be celebrating his birthday soon and since he loves a similar candy he purchases, I would like to make them for him as a gift. My question: How long will these keep? I would like to make them ahead of time if possible. Also, I have been cooking for years, but love your website and have learned a lot!

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21 Joanne February 20, 2014 at 11:01 am

We have kept them in the fridge up to two weeks. They could probably go even longer, though.

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22 Alyssa {Cake, Crust, and Sugar Dust} March 12, 2014 at 6:51 pm

Such a helpful video! I will definitely have to try your tip and cover my carmel for a minute while boiling so it doesn’t crystalize! Looks delicious :)

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23 Joanne March 17, 2014 at 3:17 pm

We love the added fail-safe :) Glad we could help!

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24 Pat March 13, 2014 at 11:01 am

This is an awesome recipe. Your instructions were super. I wondered about cooking the sugar mixture to 320 degrees F., but the picture showed your thermometer at that temperature, so I went by the directions exactly. When adding the butter/cream mixture, it was cooled enough so that the temperature had to go back to 240 degrees. Best caramel candy recipe ever!

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25 Joanne March 17, 2014 at 3:13 pm

Great! So glad they worked well for you.

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26 Jordan April 14, 2014 at 6:50 pm

When you say let it cool. Do you mean to put it directly into the fridge for 3 1/2 hours.

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27 Joanne April 16, 2014 at 12:42 pm

No, we just leave it out until cooled to room temperature.

Reply

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