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.



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.

Salted Chocolate Covered Caramels Recipe
PREP 25mins COOK 20mins TOTAL 45mins
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 P├ępin’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.

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