Chocolate Covered Caramels Recipe
This recipe for chocolate covered caramels provides easy-to-follow instructions so that even beginners can make these delicious candies in their very own kitchen. These soft and chewy caramels are dipped in melted chocolate then topped with flakey sea salt for a perfect treat no matter what the occasion.
Servings: 24 people
Calories: 372kcal
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup light brown sugar
- 1 cup karo syrup
- 14 ounces sweetened condensed milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon Maldon sea salt
- 2 pounds dark chocolate high quality for dipping
Instructions
Homemade Caramels
- Grease a 9" x 13" baking dish with butter and set aside.
- In a heavy bottomed saucepan over medium heat, add the butter, sugar, brown sugar, Karo syrup, sweetened condensed milk, and salt. Cook over medium heat, stirring with a flat bottomed wooden spoon or a rubber spatula, scraping the bottom of the pan constantly until all of the sugar is dissolved and the butter is melted.
- Increase to high heat and cook the caramel mixture, stirring constantly, for about 4-5 minutes, or until it reaches 240 degrees F on a candy thermometer.
- Once it reaches 240 degrees, remove from the heat immediately, stir in the vanilla, and pour into your prepared pan. Let cool completely at room temperature—about 2-3 hours.
Cutting and Dipping Caramels
- Once the caramels are completely cooled, slide a sharp knife around the edges and transfer the caramel to a cutting board. Cut caramels into 1" pieces, lining them up on a sheet tray lined with parchment paper. Transfer to the fridge while you prepare your chocolate.
- Transfer chocolate to a microwave-safe bowl and heat for 30 seconds. Remove, stir, and continue the process until all of the chocolate has melted but is not hot.
- Dip each caramel square one at a time into the melted chocolate, using a fork to dip and cover each caramel with chocolate. Lift the caramel out using the fork and tap on the side of the bowl to remove excess chocolate. Lightly scrape the bottom of the fork on the side of the bowl to remove more excess from the bottom and use a butter knife or offset spatula to help slide the caramel from the fork to the parchment paper or wax paper.
- Drizzle the tops with extra melted chocolate and sprinkle with a pinch of Maldon sea salt.
- Allow the dipped caramels to harden in a cool place, then transfer to an airtight container to store in the fridge for up to 2 weeks. Enjoy!
Notes
Storing instructions: store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
If the caramels are too soft to easily cut, transfer to the freezer for about 30 minutes before removing and cutting into pieces.
Nutrition
Calories: 372kcal | Carbohydrates: 54g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 122mg | Potassium: 158mg | Fiber: 2g | Sugar: 52g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg