Dark Chocolate Salted Caramels

December 10, 2015

December is my favorite time of the year.

Along with the Christmas season comes an array of gatherings with friends and family. For the remainder of the month, a good portion of my time will be spent in the kitchen; baking traditional holiday treats and making memories with loved ones.

Sadly, not all of those near to my heart are located near my home. It’s difficult to share a cup of homemade hot chocolate and iced gingerbread cookies with my best friend who lives 3 hours away, but this has lead me to search for a treat that can be easily packaged and shipped to spread some holiday cheer!

Chewy caramels coated in dark chocolate and dusted with flakes of sea salt – a delightful treat fitting for the holidays.

These dedicate caramels are the sweet solution to sharing Christmas treats with friends and family who do not live close by!

Dark Chocolate Salted Caramels

Yield: 21 candies


1/2 cup sugar

1/4 cup light corn syrup

1/2 cup water

1 & 1/2 cups heavy whipping cream

5 tbsp butter

1/2 tsp vanilla

1 cup dark chocolate chips

Sea salt to sprinkle


In a medium saucepan, bring the sugar, corn syrup, and water to a boil. Do not stir the mixture with a spoon but rather pick up the pan and swirl it to combine. Allow the mixture to boil until a light golden brown color develops.

While the sugar mixture is browning, combine the butter and heavy whipping cream in a separate saucepan over medium-low heat. Stir the mixture occasionally and allow it to simmer until the sugar mixture is ready.

Once the sugar mixture is golden, slowly stir in the cream mixture in batches. Be careful during this step, the mixture will boil and rise significantly. Allow the mixture to boil untouched until it reaches 250℉.

Once the correct temperature is reached, carefully pour the mixture into a loaf pan that has been lined with parchment paper. Allow the candies to cool in the freezer for 2 hours until firm.

Once firm, remove the caramel from the loaf pan and cut into squares.

Place the chocolate chips in a microwave safe bowl and heat for 30 seconds. Stir and heat for 20 second intervals, stopping to stir, until the chocolate is smooth.

Dip each caramel in the melted chocolate, place on a wire rack or baking sheet lined with parchment paper, and sprinkle with sea salt.

Allow to cool in the refrigerator for about 45 minutes. Once cool and set, enjoy and share the sweetness!