Chocolate Sea Salt Caramels

Chocolate Sea Salt Caramels
84
8 Reviews
Creamy caramels are topped with a layer of dark chocolate and a tiny taste of sea salt.
15 min
Prep Time
3:10
Total Time
64 caramels

Ingredients

Caramel

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

Topping

1 cup
dark chocolate baking chips
1/4 cup
Land O Lakes® Heavy Whipping Cream
1 teaspoon
sea salt

Directions

  1. Line 9-inch square pan with aluminum foil, extending over edges. Butter bottom and sides of foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Tips

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

Nutrition Facts (1 caramel)

Calories
110
Cholesterol
10mg
Carbohydrates
16g
Protein
1g
Fat
5g
Sodium
75mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

I have made these twice so far. Once last year and once this year(few weeks ago)!! They turned out amazing!.. I had no problem with them being gooey or not having the chocolate not stick on the caramel as i have read. I have people asking me if I am taking orders lol. For how amazing these are! .. I use Pink Flaky finishing sea salt!.. I plan on making about 8 more batches to hand out for Christmas gifts.

Rating

Just made this today! The only problem I had, is that the caramel isn't stiffening up enough. I cooled it at room temp for 2 hrs. Did the chocolate, then put in fridge for 3 more hrs. Still very gooey. Chilled in the freezer for a while longer, and still a little gooey. Plus it's a pain to get off the paper. However! It tastes delish!!!! Will make again, in the hopes of getting it perfect!

Rating

Just made this today! The only problem I had, is that the caramel isn't stiffening up enough. I cooled it at room temp for 2 hrs. Did the chocolate, then put in fridge for 3 more hrs. Still very gooey. Chilled in the freezer for a while longer, and still a little gooey. Plus it's a pain to get off the paper. However! It tastes delish!!!! Will make again, in the hopes of getting it perfect!

Rating

Hi Kathleen, the recipe for Aunt Emily's caramels is a bit different than this caramel recipe. However, you should be able to switch them out if you would like. Let us know how they turn out for you!

Rating

Could you use your recipe for Aunt Emilys Caramels for this recipe?

Test Kitchen Comment
From: mallory
Hi Kathleen, the recipe for Aunt Emily's caramels is a bit different than this caramel recipe. However, you should be able to switch them out if you would like. Let us know how they turn out for you!
Posted December 08, 2015

Rating

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!

Rating

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
From: mallory
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

Rating

Delicious! I used both foil and parchment paper and found the parchment "released" the caramel much more easily than the foil.

Rating

Perfect every time! I've made a shortbread crust and topped it with the chocolate sea salt caramels. HEAVEN!

Rating

I've made these caramels dozens of times and they are ALWAYS a huge favorite! Absolutely melt-in-your-mouth scrumptious.

Rating

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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