Salted Chocolate Covered Caramels Recipe

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.

Salted Chocolate Covered Caramels RecipeDid you like our Chocolate Covered Caramels Recipe? If so, we’re sure you’ll love these:

5.0 from 14 reviews
Salted Chocolate Covered Caramels Recipe
Prep time
Cook time
Total time
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
  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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54 comments… Leave a Comment
  • lumos July 28, 2016, 5:37 pm

    Thanks you so much for this recipe. if anyone has ever tried purdys pink himaliyan salted caramel chocolate… this tasted exactly if not better than it… minus the cost of course… awesome recipe… very easy to follow

  • Sue April 2, 2016, 5:26 pm

    Any tips for using a silicon mold for the caramels? Or, make the caramels in the loaf pan and then use the molds to do the chocolate coating?

  • Dianne March 17, 2016, 12:50 pm

    Thanks to the woman who commented “if I knew making caramel was this easy I would have done it ages ago” Because of her comment I had the nerve to try this recipe and it was wonderful! I actually made two batches for the teachers. YUM! The first batch was a tad harder than the second and I liked the softer caramel better. Thanks for the recipe and the step by step instructions. I will make these again

  • Kim Bemis January 7, 2016, 7:07 pm

    Made these yesterday and dipped them today. They are dangerously delicious!!!! So easy to make too. If I had known how easy caramels were to make I would’ve made them years ago.

  • Amber December 8, 2015, 12:00 pm

    These look amazing!! I was just wondering though, is 320 degrees a typo? That just seems a little high for the first step.

    • Joanne December 22, 2015, 12:57 pm

      No, that isn’t a typo.

  • Oonagh May 30, 2015, 4:28 am

    These are amazing!! chocolate quantities are way too much though and next time i’ll let the individual sweets firm up in fridge as they spread a bit when dipped in hot choc. Also i’ll loosen the choc a little with flavourless oil. They are divine !!

  • Suzi May 28, 2015, 6:00 pm

    What a great tutorial! Thank you so much! Can you tell me what the purpose is for adding butter to the chocolate used for dipping?

    • Joanne August 10, 2015, 2:25 pm

      Hi Suzi, adding the butter makes for a smoother, more dip-able chocolate.

  • marycat December 27, 2014, 5:25 pm

    I tested with a few caramels before doing them all with chocolate coating. I was a bit nervous because the caramels were so soft: nicely soft, but the chocolate was warm and turned out they didn’t hold up well. I decided to cool off both the chocolate (just a bit) and the caramels (get them as cold as possible) and that worked much better. I put them on a cookie rack so the chocolate would drip off, but the caramels were so soft they had grooves from the rack. Even so, they looked great on the top and the coating (Ghiradelli is wonderful) makes the entire caramel a terrific treat.

  • Sonal December 15, 2014, 11:30 am

    I had a hankering for soft buttery caramels, but have a iffy digital thermometer, so all my past efforts have fallen flat (or rock hard). Thanks a zillion for your clear, simple directions. 241F yielded a very soft caramel–that would get oozy if left out on a hot day. When straight from the fridge, though, the texture is DIVINE! This is an amazing recipe, so little effort and cheap ingredients.

  • Tammy November 24, 2014, 3:34 pm

    What brand or type of chocolate is used? I tried Bakers Semi-Sweet baking squares 4 boxes 4oz each and they just melted the caramels. They still tasted great but were very flat

    • Joanne November 26, 2014, 2:37 pm

      I we use Ghirardelli a lot. When you cover the caramels with the chocolate, make sure the chocolate isn’t too warm.

      • Tammy April 17, 2015, 4:59 pm

        thank you. So just to clarify can I use Ghirardelli Premium Baking Bar Semi-Sweet Chocolate? Are baking bars okay to use or the only other Ghirardelli chocolate I found was chocolate chips but again it says baking chocolate. I just don’t want the caramels melting again. Before I used Baker’s brand Baking chocolate.

        • Joanne April 21, 2015, 12:57 pm

          Yes, that should be perfectly fine.

  • Tammy November 22, 2014, 11:15 pm

    I wondered what type of chocolate to use. I used Bakers Semi-Sweet Chocolate and my caramels after dipping them and putting them on the parchment paper they turned into a little pile of goo. I did this with half the caramels then gave up and then I used some of that Candiquik melting chocolate for dipping that I had on hand and that worked good and set really fast but it’s not ideal because it sets really hard and I don’t want a really hard chocolate coating on the caramels. Can you recommend what kind of chocolate to buy. I mean would a hersheys bar work or is there a specific type of chocolate since obviously the Bakers Chocolate didn’t work? Thanks

  • Jill August 17, 2014, 7:34 am

    What a winner 🙂 … thanks so much for sharing… my only question is – how do you stop the chocolate from running everywhere when placed back on the paper?


  • rachel laplante July 15, 2014, 11:06 pm

    Hi! So this is the second time I’ve made them and even though they do taste delicious and everyone loves them. They are SO sticky. I don’t know what I’m doing wrong. I can’t even pick up the caramel without it getting all droopy and sticking to my fingers. In the middle of the loaf pan, there is a hard spot in the caramel and I want all of the caramel to be like that but I don’t know why! And it’s so much worse this time than it was the first time. How do I stop this issue??

  • Jordan April 14, 2014, 6:50 pm

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

    • Joanne April 16, 2014, 12:42 pm

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

      • Jeff December 21, 2015, 8:58 pm

        In the recipe it says 3.5 hours but it’s 15-20 min in the video. Which is the correct time

        • Joanne December 22, 2015, 12:41 pm

          The caramel will need to cool about 3 hours before coating them in chocolate. The cooking time is 15 to 20 minutes.

  • Martha April 6, 2014, 2:24 am

    Hey! Thank you for this amasing recipe! Unfortunately I’m from Europe and I’ve trouble finding cornsirup. Are there any replacements possible or would this recipe work with condensed milk?

    • Joanne May 16, 2014, 12:43 pm

      We have never tried using condensed milk. You should be able to use honey as well as Golden or rice syrup. We have not tried it yet, though. Here are two recipes that use something different to corn syrup: Salted Butter Caramels (a little harder than ours) and Honey Lavender Caramels

      It is on our to-do list to experiment with our own recipe as well. Good Luck!

      • Tarsh December 24, 2014, 12:59 pm

        golden syrup is the alternative – I made the caramels twice using golden syrup and they turned out perfect! (Thanks for the easy recipe) 😀

  • Pat March 13, 2014, 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!

    • Joanne March 17, 2014, 3:13 pm

      Great! So glad they worked well for you.

  • Alyssa {Cake, Crust, and Sugar Dust} March 12, 2014, 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 🙂

    • Joanne March 17, 2014, 3:17 pm

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

  • joanne February 16, 2014, 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!

    • Joanne February 20, 2014, 11:01 am

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

  • Moline February 13, 2014, 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?

    • Joanne February 27, 2014, 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.

  • Ben February 10, 2014, 11:25 am

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

    • Joanne February 27, 2014, 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.

  • Grace February 4, 2014, 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?

    • Joanne February 26, 2014, 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.

    • cnketola February 28, 2015, 3:24 pm

      My caramel never cooled down either 🙁 I even tried shutting the heat off completely

      • Adam March 2, 2015, 1:59 pm

        Bummer! Next time, try making the caramels over lower heat and in the heaviest-bottomed pan you can, that should help a little with temperature regulation.

  • Emma December 22, 2013, 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!!

  • Shane December 20, 2013, 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!

  • Kelsey December 19, 2013, 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!

    • Joanne December 19, 2013, 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).

  • Keara August 23, 2013, 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.

    • Joanne August 23, 2013, 10:53 am

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

  • Keara August 23, 2013, 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.

    • Joanne August 23, 2013, 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.

    • Amy November 24, 2013, 5:29 pm

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

    • Denise February 8, 2014, 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.

      • Joanne February 26, 2014, 1:06 pm

        Great tip!

  • Rebecca June 9, 2013, 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.

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

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


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