Homemade Chocolate Caramels Recipe
If you’re ready to indulge in a sweet treat that feels both nostalgic and elevated, look no further than Homemade Chocolate Caramels. With buttery-soft caramel layered under silky semisweet chocolate and a final sprinkle of flaky sea salt, these bite-sized confections strike the perfect balance of sweet, salty, and creamy. Whether you serve them at your holiday gathering, wrap them up as thoughtful gifts, or stash a secret batch just for yourself, Homemade Chocolate Caramels deliver a flavor that simply melts away any stress and leaves only smiles behind.
Ingredients You’ll Need
The beauty of Homemade Chocolate Caramels is in their simplicity—just a handful of pantry staples, transformed by a little patience and love into pure candy bliss. Each ingredient has a unique role, from creating a luscious caramel base to adding that signature chocolate finish. Here’s what you’ll want to gather:
- Heavy cream: Lends richness and an irresistibly creamy texture to the caramels.
- Granulated sugar: Helps form the classic caramel flavor and structure.
- Light brown sugar (packed): Adds depth and a gentle hint of molasses for that signature caramel color.
- Light corn syrup: Prevents the sugars from crystallizing, ensuring smooth and chewy candies.
- Unsalted butter (cubed): Brings luxurious softness and a velvety mouthfeel to every bite.
- Salt: Balances the sweetness and enhances the flavors throughout.
- Vanilla extract: Adds fragrant warmth that makes the caramel truly sing.
- Semisweet chocolate (chopped): Creates a glossy, decadent top layer you’ll dream about.
- Flaky sea salt (for sprinkling): Optional, but gives the final flourish of texture and flavor contrast.
How to Make Homemade Chocolate Caramels
Step 1: Prepare the Pan
Line an 8×8-inch baking pan with parchment paper, making sure to leave an overhang on two sides. This simple step is a lifesaver—it will make removing and cutting your Homemade Chocolate Caramels incredibly easy later on.
Step 2: Combine the Caramel Base
In a heavy saucepan over medium heat, combine the heavy cream, granulated sugar, brown sugar, corn syrup, cubed butter, and salt. Stir constantly as everything begins to melt together and the mixture turns creamy and smooth.
Step 3: Cook to Perfection
Once your mixture comes to a boil, carefully attach a candy thermometer to the pot. Keep stirring frequently as the caramel cooks, watching for it to reach exactly 245°F—which is the firm ball stage. This is the secret to chewy, toothsome Homemade Chocolate Caramels every single time.
Step 4: Add the Vanilla
When the caramel hits 245°F, remove it immediately from the heat and stir in the vanilla extract. The aroma will be heavenly, and the vanilla rounds out all the caramel notes beautifully.
Step 5: Pour and Cool the Caramel
Quickly (but carefully!) pour that gorgeous, hot caramel into your lined pan. Spread it evenly, then let it cool at room temperature for about 30 minutes, until just set and ready for its next layer of indulgence.
Step 6: Melt and Spread the Chocolate
Melt the semisweet chocolate until completely smooth—either using a heatproof bowl over simmering water or in the microwave in short bursts. Pour the melted chocolate over the cooled caramel and spread it out into an even, glossy layer.
Step 7: Sprinkle and Set
If you’d like, sprinkle a pinch of flaky sea salt across the chocolate while it’s still wet. This step elevates the Homemade Chocolate Caramels into a truly gourmet treat. Let the whole pan cool completely at room temperature or pop it in the fridge until the chocolate is set and the caramels are firm.
Step 8: Slice and Wrap
Lift the slab out using the parchment overhang, then use a very sharp knife to cut the block into small squares. To keep them fresh and to prevent sticking, wrap each caramel individually in wax paper.
How to Serve Homemade Chocolate Caramels
Garnishes
For a picture-perfect finish, garnish each square with a sprinkle of extra flaky sea salt or even a dash of finely chopped nuts. The salt highlights the deep caramel and chocolate notes, while nuts provide crunch and a rustic appearance.
Side Dishes
Homemade Chocolate Caramels are wonderful on their own, but they also shine when paired with a cup of strong coffee, a creamy cappuccino, or an elegant dessert wine. Arrange them on a platter with fresh berries for a show-stopping dessert board that feels cozy and decadent.
Creative Ways to Present
Wrap each piece in wax paper with a twist at the ends and drop them into a pretty box or jar for gifting. They’re a magical addition to holiday cookie trays, make a charming wedding or party favor, and can even be stacked in little glass jars as edible centerpieces for special gatherings.
Make Ahead and Storage
Storing Leftovers
Once wrapped in wax paper, keep your Homemade Chocolate Caramels in an airtight container at room temperature. They’ll stay fresh and chewy for up to two weeks (if you can make them last that long!).
Freezing
Want to keep some for later? No problem! Freeze wrapped caramels in a zip-top bag or airtight container. They’ll keep well for up to three months—just let them come to room temperature before enjoying.
Reheating
If your caramels become a tad too firm after long storage, just let them sit at room temperature for 30 minutes, or gently warm them for a few seconds in the microwave—not too long, or they’ll melt! This helps restore their signature softness.
FAQs
Can I use dark chocolate instead of semisweet?
Absolutely! Dark chocolate is a fantastic choice if you love bolder, richer flavors. It makes Homemade Chocolate Caramels taste even more decadent and balances the sweetness from the caramel nicely.
What if I don’t have a candy thermometer?
While a candy thermometer is the most reliable way to achieve perfect caramels, you can use the “firm ball” test by dropping a little caramel into cold water. It should form a firm, pliable ball when it’s ready, but for best results, invest in a thermometer.
How do I keep the caramels from sticking to the knife?
Wipe your knife with a little neutral oil or run it under hot water and wipe dry between cuts. This simple trick helps you slice through the chocolate and caramel layers cleanly without sticking.
Are Homemade Chocolate Caramels gluten-free?
Great news: yes, these Homemade Chocolate Caramels are naturally gluten-free, making them a fantastic treat for anyone who needs to avoid gluten without sacrificing flavor.
Can I double the recipe for a crowd?
Absolutely—simply double all the ingredients and use a 9×13-inch pan. Just keep an eye on your cooking time, since a larger volume of caramel may take a bit longer to reach the firm ball stage.
Final Thoughts
There’s something magical about sharing Homemade Chocolate Caramels—each square captures a little moment of joy. Whether you’re treating friends or simply spoiling yourself, don’t hesitate to whip up a batch and savor the experience. Once you do, they’ll become your go-to sweet treat for every occasion!
Print
Homemade Chocolate Caramels Recipe
- Total Time: 45 minutes plus cooling
- Yield: 64 pieces 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the rich and decadent flavor of these homemade chocolate caramels. A perfect blend of sweet and salty, these treats are ideal for any occasion.
Ingredients
Caramel:
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 cup light corn syrup
- 1/2 cup unsalted butter, cubed
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Layer:
- 8 oz semisweet chocolate, chopped
- Flaky sea salt for sprinkling
Instructions
- Prepare Pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Cook Caramel: In a heavy saucepan over medium heat, combine heavy cream, granulated sugar, brown sugar, corn syrup, butter, and salt. Stir until mixture boils. Cook to 245°F, then stir in vanilla extract. Pour into pan and cool for 30 minutes.
- Add Chocolate: Melt chocolate and spread evenly over caramel. Sprinkle with sea salt. Cool until firm.
- Cut and Wrap: Lift caramel out of pan, cut into squares, and wrap in wax paper.
Notes
- For softer caramels, cook to 240°F; for firmer, cook to 248°F.
- Dark chocolate can be substituted for semisweet.
- Store wrapped caramels in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 12 g
- Sodium: 35 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 8 mg
