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

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


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


  • 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

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93 comments… Leave a Comment
  • Jen August 7, 2018, 10:00 am

    Could I add cocoa powder to make these a chocolate caramel?

    • Joanne August 7, 2018, 1:15 pm

      Hi Jen, You can. I’ve done this before. I think I added about a tablespoon of unsweetened cocoa powder.

  • Sharee May 24, 2018, 12:02 am

    They turned out perfect! I did have to add a tbsp and a half coconut oil to the chocolate to cover the caramels.

  • solange May 4, 2018, 4:34 pm

    je vais les faire surment belle recette merci jet

  • Nicole Seguin January 17, 2018, 9:19 am

    I would like to know if I can make chocolate caramel ganache using chocolate covered caramels melted and pored on chocolate

  • Jackie November 14, 2017, 9:02 am

    You mentioned that these keep well if refrigerated up to 2 weeks. I am wondering if they would be safe or work well if shipped as Christmas gifts?

    • Joanne November 14, 2017, 6:00 pm

      Hi Jackie, The caramels can be shipped. I’d wrap them individually then store in an airtight container. You should be good to ship like that as long as the weather will not be warm/hot.

  • Neal August 7, 2017, 9:45 pm

    We followed the recipe to the letter, and the caramels were so runny, they never set.

    • Joanne August 11, 2017, 1:07 pm

      Hi Neal, we are sorry the caramels didn’t turn out well for you. For the next time you make candy/caramels, you might consider checking that your candy thermometer is calibrated. These caramels should be soft, but they definitely should have set enough to cut them.

  • Cat De Vos July 23, 2017, 2:32 pm

    This was a recipe my mother and I were very excited to try together. Unfortunately, the caramel was extremely soft. We tried to refrigerate it overnight in hopes that it would harden but alas, it was even worse. We are unable to proceed with the remaining steps of this recipe. Wondering where we went wrong as we continue to review the recipe several times but we just do not think its anything we did as we were extremely careful in making this recipe.

    • Joanne November 14, 2017, 6:01 pm

      Hi Cat, I’m sorry the recipe did not turn out well for you. It’s possible that you need to calibrate your candy thermometer. A simple google search can help with that.

    • Jackie Endres November 25, 2017, 2:55 pm

      To the folks who were disappointed that their caramel was too soft…I would love it that way! I make about 50+ lbs of homemade chocolates and ship it out to family & friends for Christmas every year. Nothing goes to waste, even the mistakes. You just have to get creative! Here’s one solution… Line paper candy cups with chocolate first, swirling chocolate to cover liners for a shell coating. Chill in fridge to harden, then, after the soft caramel has cooled down, add it into the cups with a teaspoon, leaving enough room at the top for a top layer of chocolate. Add the final layer of chocolate by spoonful to fill in the tops. Add flaky coarse sea salt to the tops before the chocolate hardens. Chill again to set the chocolate, then take out and bring to room temp and enjoy them! You should take a bite, and let the caramel flow into your mouth! Best to you all, and good luck! I love oooey, gooey, caramel with chocolate, so I’m making these! I will add the extra cream in the recipe to make them gooey enough! Yummo!

  • Bernadette April 29, 2017, 12:07 pm

    Hello from Bedwas, Caerphilly, South Wales ??

    Stumbled across your site and I love it ; completely non faffy, straight forward instructions and video. You’ve made me brave enough to give these a go !

    My saucepans are pretty crap though to be honest; D’you reckon they’ll do the job ??

    Best wishes from Bedwas, Caerphilly ?

  • Rose February 14, 2017, 5:08 pm

    I didn’t have heavy cream, so I used 3/4 cup of salted butter and 1/4 cup of half and half. It worked just fine and is so delicious! I also don’t have a candy thermometer so I just eyeballed it until it was the same color as in the video. That also worked out for me. Amazing recipe. Thanks so much for sharing.

  • Zach January 23, 2017, 3:30 am

    Hi Adam and Joanne,
    Thanks for the recipe – I’m looking forward to making it.

    I noticed that you mention using butter in the first step for the carmel and during the second step for the chocolate. Which step requires 1/2 cup and which requires 2 tablespoons?

    • Joanne February 6, 2017, 1:25 pm

      Hi Zach, sorry about that. The 2 tablespoons are for the chocolate coating. I have corrected the recipe to be more clear.

  • Danielle December 22, 2016, 5:45 pm

    So I made this without watching the video since you had detailed instructions and what I found out later (after I couldn’t figure out why mine had burned) is that your recipe indicates that you cook it to 340…not 240 degrees. After I watched the video it made much more sense. Might want to update your worded instructions to match your video 🙂 Thanks!

    • Joanne December 23, 2016, 6:49 pm

      Hi Danielle, I do not see where we mentioned 340? Am I missing it? 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.

  • Theresa December 18, 2016, 11:17 pm

    Can you make this recipe with chocolate chips?

    • Joanne December 23, 2016, 6:49 pm

      Yes, chocolate chips will work well for the chocolate coating.

  • Natalie December 18, 2016, 11:46 am

    These caramels are divine. After my initial succes with the first batch, I decided that I’d make little boxes of chocolates for people for the holidays. I tried the recipe for the chocolate coating above, but maybe I used a hair too much butter. Ive let them harden for an hour, but the chocolate coating leaves fingerprints and is a little soft. It’s DELICIOUS but it’s hard to package for giving away without the individual candies sticking together or melting into one another. I’ll have to individually wrap those. I made another batch with ghirardelli dipping and candy wafers (without adding butter), and they’re a bit firmer and easier to handle. Maybe I’ll only add half the butter to the chocolate next time.

    This is a fun recipe to play around with. I had some unbleached natural sugar that is slightly brown, and the caramel flavor with that batch is amazing. It took longer to come to temperature, though. I have had to make more batches for giving away, because my husband won’t leave them alone.

    • Elizabeth Bennett June 15, 2018, 2:48 pm

      Try tempering the chocolate, look up how to do it. Tempering is a heating process that allows chocolate to harden properly when dipped. Hope this helps! 🙂

  • Rebecca December 17, 2016, 6:39 pm

    Thanks so much for this recipe! I doubled it and used canned evaporated milk and it turned out amazing!!!!

  • Sandy December 16, 2016, 11:56 am

    Little help needed. Before adding butter and heavy cream, the sugar mixture got very dark, almost burnt by the time it reached 320. Mixed in butter mixture and thermometer was already at 240. No cooking and extra 5 to 10 minutes. Tastes burnt.
    Thank you

    • Joanne December 23, 2016, 6:51 pm

      Hi Sandy, It is best to use a heavy-bottomed pan when making caramels. A lighter weight pan can have hot spots, which can cause some of the caramel at the bottom of the pan to become more dark or even burnt. If you don’t have another pan, try reducing the burner temperature a little — the caramels will take a bit longer, but you should be able to control the process a bit better.


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