Chocolate Sea Salt Caramels
64
caramels
15 min
PREP TIME
03 hrs 10 min
TOTAL TIME

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

How to make

  1. STEP 1

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

  2. STEP 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. STEP 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. STEP 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. STEP 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.

Tip #1

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

Nutrition

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

Reviews

Explore reviews from
our online community

  December 07, 2016

Are the caramels supposed to cool for two hours before adding the chocolate top? Could you make the caramels one day and the do the chocolate top the next?

— says Tanya
Helpful?
Test Kitchen Comment December 09, 2016

Hi Tanya, thanks for the question! If you decide to wait until the next day to add the chocolate, I'd suggest blotting the top of the caramels to remove any excess oil. If it is too oily on top, the chocolate will not adhere. Hope this helps! 

— says Mallory
  December 21, 2015

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.

— says Billie
Helpful?
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