Salted Chocolate Covered Caramels Recipe

Soft buttery caramels are dipped in creamy chocolate and topped with a little salt for the perfect treat. Jump to our Chocolate Covered Caramels Recipe or watch our video showing you how to make them.

Our chocolate covered caramels recipe is easy-to-follow and has a recipe video to make things extra easy.

How to Make Salted Caramels RecipeYOU MAY ALSO LIKE: Our original recipe for Homemade Caramels. Grab the recipe and read through lots of tips. We share lessons learned in our own kitchen about making caramels best.

How to Make Chocolate Covered Caramels

These chocolate covered caramels are soft, chewy and perfectly melt away in your mouth. You probably have all the ingredients needed to make them in your kitchen right now.

How to Make Chocolate Covered Caramels

They make a great gift or treat to have at home for yourself! Here are our top tips for making them best:

Read the Recipe All The Way Through Before You Start

Before you begin making caramels at home make sure you you’ve read through the recipe a few times and have all the 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.

Use a Candy Thermometer

Don’t try this without a candy thermometer. The temperatures really do matter. Our recipe is a two-part process: First, we cook the sugar syrup (sugar, corn syrup, and water), and then we add a combination of cream and butter.

Caramels Recipe Tip: Read the Recipe All The Way Through Before You Start

Since this recipe has two stages, there are two temperatures to look out for: 320 degrees F in the first stage and 240 degrees F in the second stage. These two temperatures makes sure the caramels taste fantastic and remain soft and chewy.

Use Good Chocolate

Whether you choose to dip the caramels in milk, dark, or white chocolate, it’s a good idea to use a good quality chocolate. A few brands we love using in our own kitchen are GhirardelliCallebaut, and Scharffen Berger.

Use Good Chocolate

We melt the chocolate in the microwave, but you could just as easily use a double boiler. Then, we dunk each caramel into the chocolate — a messy, but delicious process!

Use Good Chocolate

And finally, to make them really special, we add a sprinkle of sea salt on top. By the way, we have also used pink salt and smoked salt. Both were wonderful.

Add a little Sea Salt to the Caramels

Salted Caramel SauceYOU MAY ALSO LIKE: Our Homemade Salted Caramel Sauce. All you need is a few ingredients, a saucepan, a candy thermometer, and about 30 minutes.  No fancy expensive store-bought jars of sauce needed.

Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Salted Chocolate Covered Caramels Recipe

  • PREP
  • COOK
  • TOTAL

Chocolate caramels that are soft, chewy, and perfectly melt away in your mouth. Before starting to make these, get all equipment ready and ingredients measured out. This recipe has been inspired and adapted from Jacques Pépin’s book, “Chez Jacques: Traditions and Rituals of a Cook.”

Makes approximately 40 caramels

You Will Need

Caramels

1/2 cup (113 grams) unsalted 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

Chocolate Coating

1 pound high quality chocolate, milk, dark, or white

2 tablespoons butter

1/2 teaspoon course or flaked sea salt

Directions

  • Prepare Pan and Ingredients
  • 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.Chocolate Covered Caramels

    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.

    • Make Caramel
    • 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.

      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.

      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. At this temperature, the sugar will take on a light amber color around the edges of the pan.

      The moment the sugar reaches 320 degrees F, 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.

      By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.

      The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.Salted Caramels Recipe Step 4

      • Unmold Caramels
      • 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.

        • To Finish
        • Line a baking sheet with parchment paper. Then, use a heavy 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.

          Use two forks to dip each caramel into the melted chocolate then place onto parchment paper. Sprinkle a little salt on top of each caramel and allow chocolate to set.Chocolate-Covered-Caramels-Recipe-Step-6

          Wrap caramels in plastic wrap or waxed paper and enjoy immediately or refrigerate for enjoying later.

Adam and Joanne's Tips

  • Once coated, the chocolate coated caramels will keep 2 weeks in the refrigerator.
  • Softer caramels: This recipe makes soft and chewy caramels, for softer caramels, experiment with adding 2 to 4 more tablespoons of cream.
  • Corn syrup substitutes: Corn syrup is reliable in this recipe, however, we have had success substituting pure honey and golden syrup.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

74 comments… Leave a Comment
  • Emma November 22, 2016, 2:08 pm

    I just had to come back and comment on this recipe again. I’ve made these for people for Christmas for the last 3 years and everyone just loves them. My brother always makes sure that I’m making them, and has even tried giving me the tin back asking for a ‘re-fill’.

    This will be year number 4 and I will be making 6 or more batches to give away.

    Reply
  • Lynn November 1, 2016, 7:39 am

    I am trying make chocolate suckers w/caramel filling. I poured the chocolate in the chocolate
    mold, popped it into the freezer for 10 minutes. When do you put the caramel over the chocolate so it won’t melt chocolate?

    Reply
    • Joanne December 6, 2016, 7:05 pm

      Hi Lynn, We have never added the caramel to chocolate molds. Instead, we make the caramels and then once cooled completely, dip them into chocolate. I’m worried that the caramel will not be pourable at room temperature. (You definitely want it to be close to room temperature for your method or else the chocolate will melt). If you try it and it works out, please let us know. Good luck!

      Reply
  • 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

    Reply
  • 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?

    Reply
  • 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

    Reply
  • 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.

    Reply
  • 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.

    Reply
    • Joanne December 22, 2015, 12:57 pm

      No, that isn’t a typo.

      Reply
  • 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 !!

    Reply
  • 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?

    Reply
    • Joanne August 10, 2015, 2:25 pm

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

      Reply
  • 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.

    Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: