Making your own homemade caramels can be exciting and they make great gifts at Christmas time. All it takes is 3 steps to make these and you will never want to buy caramels at the store again! I admit the first time making these I messed up and the caramel didn’t sit right. It was more like sauce, but that sauce is still edible and can be used on top of some vanilla ice cream.
Sometimes I will get a container of the sea salt caramels that Aldi has at their store but they are so much easier to make at home and taste way better! 🙂 Especially this recipe. You can also control the amount of salt that gets added on top of the chocolate.
Tips for Making Caramels
If this is your first time making caramels it can be a bit tricky if you don’t have the right equipment. I would suggest getting a digital thermometer instead of one of those thermometers that you clip to the side of the pan. I think they take better temperature readings than the other ones.
The sugar and cream mixture takes quite a while for it to reach a softball stage at medium-low heat. The color of the caramel will start to turn an amber color when it is almost to the right temperature.
The type of chocolate you use for dipping the caramels in is up to you. I have tried this with dark chocolate and milk chocolate and both work just fine.
How to make Dark Chocolate Caramels with Sea Salt
Spray an 11 ¾-by-16 ¼-inch baking pan with vegetable-oil spray. Set aside.
In a heavy 4-quart saucepan, combine cream, corn syrup, and sugar. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes.
Cook, stirring constantly until temperature reaches 240 degrees or softball stage. Add in vanilla (it will bubble violently for a bit).
Pour into a baking dish and let the caramel set. When the caramel has set, cut the caramel into 1 inch pieces.
Melt the chocolate in the microwave with the coconut oil for 1 minute. Take the chocolate out and stir until it has all melted.
Dip the caramels in the chocolate and coat all sides evenly. Then sprinkle with sea salt.
Best stored in fridge.
Other Recipes to Try
Strawberry Poppyseed Salad - Panera Copycat
Black Bean Soup Copycat - Panera
Instant Pot Broccoli Cheddar Soup
Everything but the Bagel Seasoning Copycat
Paula Deen’s Crock Pot Mac and Cheese
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram!
Dark Chocolate Caramels with Sea Salt
- Prep Time: 20min
- Cook Time: 15-20min
- Total Time: 40min
- Yield: 15 1x
Description
Making your own homemade caramels can be exciting and they make great gifts at Christmas time. All it takes is 3 steps to make these and you will never want to buy caramels at the store again!
Ingredients
1 cup heavy cream
¾ cups light corn syrup
1 ⅛ cups sugar
1 teaspoon of vanilla
¼ pound semi-sweet chocolate
1 teaspoon of coconut oil
Fine course sea salt, for garnish
Instructions
- Spray an 11 ¾-by-16 ¼-inch baking pan with vegetable-oil spray. Set aside.
- In a heavy 4-quart saucepan, combine cream, corn syrup, and sugar. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes.
- Cook, stirring constantly until temperature reaches 240 degrees or softball stage. Add in vanilla (it will bubble violently for a bit).
- Pour into a baking dish and let the caramel set. When the caramel has set, cut the caramel into 1 inch pieces.
- Melt the chocolate in the microwave with the coconut oil for 1 minute. Take the chocolate out and stir until it has all melted.
- Dip the caramels in the chocolate and coat all sides evenly. Then sprinkle with sea salt.
- Best stored in fridge.
- Category: Medium
- Method: Stovetop
- Cuisine: American
Keywords: Dark Chocolate Caramels with Sea Salt
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