Chocolate Covered Salted Caramels

Chocolate Covered Salted Caramels
These Chocolate Covered Salted Caramels are nothing but perfection. The salted caramel itself is a rich, chewy, melt in your mouth delight.
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup light corn syrup
  • 1½ cups of heavy whipping cream
  • ½ cup salted butter (room temperature)
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 8 ounces of semisweet chocolate, chopped or use chocolate chips
  • Coarse salt for topping candies
  1. In a medium heavy-bottom saucepan, combine granulated sugar, light brown sugar, corn syrup, heavy cream, salt, and salted butter.
  2. Over medium heat, stir all the ingredients until the butter has melted.
  3. Insert your candy thermometer and let the caramel cook. You will want to stir every couple of minutes to ensure the caramel doesn’t burn during the cooking processes.
  4. At the same time you are waiting for your candy, which can take anywhere from 20-35 minutes, prep your pan. I found that a pan with the dimensions of somewhere around 8×6 inches was perfect. I have a 6 cup glass storage container that gives me the exact height I’m looking for in my candies, around ½ inch thick. If you want a thinner caramel, an 8×8 will work great. Line your pan with parchment paper to make removal easier.
  5. When I used my digital candy thermometer, 244 F degrees was the magic number the caramel should cook to.
  6. As soon as the caramel reaches 244 F degrees, immediately removed the saucepan from the heat and add vanilla extract, stirring quickly. Pour the caramel into your prepared dish and give a couple of taps to remove any air bubbles. Let the Caramels cure at room temperature for at least 2 hours undisturbed.
  7. When completely dried, remove the Caramels from the pan and cut them into your desired size and shape. If the mixture seems too sticky, where the caramel is taring instead of cutting, put back into the pan to let dry a little longer, or pop into the fridge to help firm up.
  8. Once you have all your Caramels cut, place them in the fridge to chill before their chocolate bath. Melt your chocolate slowly in the microwave in short bursts, stirring often, or over a double broiler. I prefer a double boiler because once you remove it from the stove, the hot water keeps the chocolate at the perfect dipping temperature.
  9. Drop the Caramels in the melted chocolate one at a time, coating entirely. Use a fork to lift out the caramel and tap off the extra chocolate.
  10. Slide the Chocolate Covered Salted caramel to a parchment paper-lined baking sheet or a silicone mat. After you do a couple of Caramels, sprinkle with coarse salt.
  11. Let these Chocolate Covered Salted Caramels dry before storing them in an airtight container.