Chocolate Covered Caramels with Sea Salt Recipe
Indulge in these decadent chocolate covered caramels with sea salt, a perfect balance of rich buttery caramel coated in smooth tempered chocolate and finished with a sprinkle of flaky sea salt for a delightful sweet and salty treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 28 caramels
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
Caramel
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 tbsp butter
- 1/2 cup corn syrup
- 1 tsp vanilla extract
- 1/2 tsp flaky salt, plus more for sprinkling
Chocolate Coating
- 12 oz tempered chocolate
Instructions
- Prepare the Pan: Butter a 9-inch x 5-inch loaf pan and line it with a parchment paper sling. Butter the parchment paper as well and set aside to prevent sticking.
- Make the Caramel Base: In a large saucepan over medium-low heat, combine the heavy cream, granulated sugar, butter, and corn syrup. Stir continuously until the sugar dissolves and the butter melts completely.
- Cook the Caramel: Increase heat until the mixture comes to a boil, then reduce to medium. Stir often and monitor closely to avoid boiling over or scorching. Cook until the syrup reaches 245°F (firm ball stage), about 15 minutes.
- Flavor and Set Caramel: Remove the saucepan from heat. Stir in the flaky salt and vanilla extract evenly. Pour the hot caramel mixture into the prepared pan and allow it to sit at room temperature for at least 6 hours to fully harden.
- Cut the Caramels: Run a sharp knife along the edges of the pan, then lift the caramel slab out using the parchment paper sling. Place it on a cutting board and slice into 1-inch squares.
- Temper the Chocolate: Ensure your chocolate is properly tempered to achieve a glossy finish and good snap. Prepare a baking sheet lined with parchment paper for dipped caramels.
- Dip the Caramels: Using a chocolate dipping fork, completely submerge each caramel piece into the tempered chocolate. Lift and gently tap the fork 3-5 times to let excess chocolate drip off. Scrape the bottom edge against the chocolate bowl to remove extra coating before placing the caramel onto the baking sheet.
- Finish with Sea Salt: After about a minute of setting, sprinkle each chocolate-covered caramel with a little sea salt. Repeat this dipping and salting process with all caramel pieces.
- Set and Store: Allow the chocolate to crystallize and harden over the next few days at room temperature. Store the finished caramels in a cool, dry place to maintain their texture and flavor.
Notes
- Use a candy thermometer to accurately gauge caramel temperature for perfect texture.
- Tempering chocolate is essential for a shiny finish and prevents chocolate from melting quickly.
- Store caramels in an airtight container to avoid moisture absorption.
- If you don’t have a dipping fork, use a fork or skewer but be gentle to avoid breaking caramel.
- Flaky sea salt on top adds a lovely contrast to the sweetness; adjust sprinkling amount to taste.
