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
Scale
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
