Chocolate Covered Caramels Recipe
This Chocolate Covered Caramel recipe 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
- 1 14-oz can Sweetened Condensed Milk
- ¼ teaspoon Salt
- 1 tsp Vanilla Extract
- 1 Tablespoon Maldon Sea Salt
- 1 ½-2 pounds Dark Chocolate high quality for dipping
Instructions
How to Make 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, salt and vanilla.
- Cook over medium heat, stirring with a flat bottomed wooden spoon or a rubber spatula. Be sure and scrape 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, 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 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 (Note: if they are too soft to easily remove, transfer to the freezer for about 30 minutes before removing). 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.
- Melt your chocolate either in the microwave or over a double boiler* and transfer to a metal or plastic bowl.
- 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
*Melting Chocolate in the Microwave
- Transfer your chocolate to a microwave-safe bowl or container.
- Heat for 30 seconds at a time, stopping and stirring with a rubber spatula in between.
- Once almost all of the chocolate has melted, remove from the microwave and stir, allowing the residual heat to do the rest of the melting.
- Depending on how much chocolate you are melting at once, this can take anywhere from a total of 90 seconds to 4 minutes.
- Put a small pot of water on the stovetop and bring to a low simmer.
- Add your chocolate to a large metal or glass mixing bowl and place the bowl on top of the pot of simmering water. Make sure the bowl isn’t actually touching the water at all (if it is, remove some of the water until it doesn’t touch).
- Stir occasionally as the chocolate melts and keep a close eye on the heat level to make sure that none of the chocolate starts to burn.
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