Chocolate Sea Salt Caramels

Chocolate Sea Salt Caramels

Creamy caramels are topped with a layer of dark chocolate and a tiny taste of sea salt.

15 min. prep time
64 caramels
555 Ratings



2 cups firmly packed brown sugar
3/4 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla


1 cup dark chocolate baking chips
1 teaspoon sea salt


Line 9-inch square pan with aluminum foil, extending over edges. Butter bottom and sides of foil.

Combine brown sugar, butter, corn syrup and sweetened condensed milk in heavy 3-quart saucepan. Cook over medium heat 6-8 minutes, stirring occasionally, until mixture comes to a boil.

Cook 20-25 minutes, stirring occasionally, until candy thermometer reaches 240°F-242°F or small amount of mixture dropped into cold water forms soft pliable ball. Remove from heat; stir in vanilla. Pour into prepared pan. Cool 2 hours at room temperature until set.

Combine chocolate chips and whipping cream in bowl. Microwave 1-2 minutes, stirring every 15 seconds, until chocolate is melted. Spread mixture evenly over caramels. Cool 5 minutes; sprinkle with sea salt. Refrigerate until completely cooled.

Remove caramels from pan using foil; remove foil. Cut into 1-inch squares with sharp knife. Wrap caramels in candy wrappers or waxed paper. Store refrigerated. Remove from refrigerator 10 minutes before serving.

Recipe Tip

If caramels are difficult to cut after removing from refrigerator, let stand at room temperature 20-30 minutes.

Nutrition Facts (1 caramel)

Calories: 110

Fat: 5g

Cholesterol: 10mg

Sodium: 75mg

Carbohydrates: 16g

Dietary Fiber: 0g

Protein: 1g

Recipe #15032©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

I've made this recipe four times and while absolutely delicious, the chocolate will not adhere to the caramels. I've tried scoring the caramel, and blotting excess oil from the caramel but neither worked. Does anyone have a suggestion for me?
Test Kitchen Comment


Hi Darla - sorry to hear you had some issues with this recipe. Sometimes humidity can cause issues with caramels. If you're in a very humid area, the caramels may come out oily, which could cause the problems you have mentioned. If the chocolates have started to separate, you may also have this issue. Hope you give it one more try, and that they turn out better! Happy baking!
Posted September 17, 2015
Delicious! I used both foil and parchment paper and found the parchment "released" the caramel much more easily than the foil.
Perfect every time! I've made a shortbread crust and topped it with the chocolate sea salt caramels. HEAVEN!
I've made these caramels dozens of times and they are ALWAYS a huge favorite! Absolutely melt-in-your-mouth scrumptious.
This recipe is amazing! I have made a caramel recipe once before but was not successful and was hesitant to try this one but I gave it a whirl and was not disappointed.
I followed the resipe to a 'T' and it worked our perfectly.

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