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Chocolate Covered Caramels with Sea Salt

Indulge in these rich and decadent chocolate covered caramels, featuring a velvety texture and a sprinkle of sea salt for the perfect balance of flavors.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 6 hours 30 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Caramel
  • 1 cup heavy cream Provides richness and a silky texture.
  • 1 cup granulated sugar Adds sweetness and crunch.
  • 3 tbsp butter Enhances creaminess.
  • 1/2 cup corn syrup Prevents crystallization.
  • 1 tsp vanilla extract Adds aroma and warmth.
  • 1/2 tsp flaky salt For finishing touch; use more for sprinkling.
For the Chocolate Coating
  • 12 oz tempered chocolate Forms a rich shell around the caramel.

Method
 

Preparation
  1. Butter a 9-inch x 5-inch loaf pan and line it with parchment paper, ensuring to butter the parchment as well.
Cooking the Caramel
  1. In a large saucepan over medium-low heat, combine heavy cream, sugar, butter, and corn syrup, stirring until sugar dissolves and butter melts.
  2. Increase heat to bring the mixture to a boil, then reduce heat to medium and cook, stirring frequently, until the syrup reaches 245°F (about 15 minutes).
  3. Stir in flaky salt and vanilla extract, then pour the hot caramel into the prepared pan. Let sit undisturbed for at least 6 hours to harden.
Cutting and Dipping
  1. Once cooled, cut the caramel slab into 1-inch squares and transfer to a cutting board.
  2. Melt the tempered chocolate and prepare a baking sheet lined with parchment paper for dipping.
  3. Dip each caramel square into the chocolate, tapping the fork to remove excess chocolate before placing back onto the prepared sheet.
  4. Sprinkle each piece with additional sea salt and repeat until all caramels are coated.

Notes

For a glossy finish, ensure the chocolate is tempered correctly. You can experiment with different extracts or sea salts for varied flavors. Store in an airtight container at room temperature or freeze for longer preservation.