Welcome to the delightful world of homemade confections! This comprehensive guide provides simple, step-by-step instructions for crafting exquisite Chocolate Covered Caramel Candy right in your own kitchen. Imagine biting into soft, buttery, chewy caramels enveloped in a rich layer of melted chocolate, perfectly balanced with a sprinkle of flaky sea salt. This isn’t just a recipe; it’s an invitation to create a gourmet experience that will impress friends, family, and most importantly, your taste buds.
Whether you’re celebrating a special occasion, searching for the perfect homemade gift, or simply craving a luxurious treat, these salted chocolate caramels are surprisingly easy to make. Forget store-bought; once you taste the difference of homemade, there’s no going back. These candies are versatile, elegant, and guaranteed to become a cherished addition to your dessert repertoire.
If you’re eager to explore more luscious caramel creations, be sure to check out our other popular recipes. You might also love our classic Caramel Candies, intriguing Black Licorice Caramel Candy, versatile Homemade Caramel Sauce, or any of our other Best Caramel Recipes for endless sweet inspiration.
Mastering Homemade Chocolate Covered Caramel Candy
The thought of making homemade caramel can feel daunting, with visions of sticky messes and crystallization. But fear not! This recipe is meticulously designed to demystify the process, offering clear, concise instructions, invaluable tips, and answers to all your pressing questions. Even if you’re a complete beginner in the candy-making world, you’ll be able to create luscious, delicious caramels that rival those from a high-end chocolatier.
We’ll guide you through achieving that elusive, perfectly chewy caramel texture – not too soft, not too hard, and absolutely not sticking to your teeth! Our method ensures your caramels hold their shape beautifully, creating a satisfying bite every time. From there, you’ll master the art of melting chocolate to a silky-smooth consistency, effortlessly dipping each caramel, and adding those finishing touches that make them look professionally made. Imagine presenting these elegant, homemade treats at holidays, bridal showers, or as heartfelt gifts. You’ll become a candy-making pro in no time, ready to dazzle everyone with your culinary skills.
Choosing the right chocolate is crucial for a stunning finish. While a quality chocolate bar (like a large Trader Joe’s bar) works wonderfully, you can also opt for couverture chocolate specifically designed for dipping and coating. To ensure your chocolate melts perfectly every time, check out our comprehensive guide to melting chocolate, which covers various methods and common pitfalls.
Essential Ingredients for Perfect Caramels
Creating exceptional chocolate-covered caramels starts with selecting the right ingredients. Each component plays a vital role in achieving that signature rich flavor and smooth, chewy texture. Here’s a detailed look at what you’ll need and why:
- Butter: This is the foundation of our caramel, providing richness and a beautiful, smooth mouthfeel. You can use unsalted butter for more control over the saltiness, or opt for salted butter if you prefer a more pronounced savory note to complement the sweetness.
- Granulated Sugar: Standard white sugar is essential for the caramelization process, contributing to the sweet base and structure of the candy.
- Brown Sugar: We recommend light brown sugar for its delicate molasses notes, which add depth and a lovely golden hue to the caramel. Using dark brown sugar will result in an even richer, darker caramel with a more intense molasses flavor.
- Karo Syrup (Corn Syrup): Often an unsung hero in candy making, corn syrup is crucial for preventing sugar crystallization. It ensures your caramel remains smooth and pliable, not grainy or brittle, by inhibiting the formation of large sugar crystals.
- Sweetened Condensed Milk: This ingredient is key to achieving a creamy, rich texture without adding extra liquids that need to cook off. Be very careful to use *sweetened condensed milk* and not evaporated milk, as they are entirely different products and using the wrong one will drastically alter your caramel. Sweetened condensed milk is thick and already sweetened, contributing to both texture and flavor.
- Maldon Sea Salt: This is for sprinkling over the finished chocolate-dipped caramels. Its flaky texture and clean, briny flavor provide a delightful contrast to the sweet caramel and bitter chocolate. Any type of flaky sea salt will work, but Maldon is often favored for its exceptional quality and beautiful presentation.
- High-Quality Chocolate for Dipping: The quality of your chocolate makes a significant difference in the final product. Choose a high-quality chocolate bar (milk, semi-sweet, or dark chocolate all work beautifully) or a chocolate specifically marked for coating or dipping (also known as couverture). Avoid standard chocolate chips, as they often contain stabilizers that prevent them from melting smoothly or setting properly for dipping.
Crafting Your Homemade Caramel Candies: A Step-by-Step Guide
Making homemade caramel might seem like a delicate process, but by following these detailed steps, you’ll achieve perfect results every time. Precision and attention are your best friends here.
- Prepare Your Pan: Begin by thoroughly greasing a 9″ x 13″ baking dish with butter. It’s important to use butter and not a non-stick cooking spray, as sprays can impart an undesirable flavor to your delicate caramels. Set the prepared pan aside. This step is crucial for easy removal of the set caramel.
- Initial Caramel Cook: In a heavy-bottomed saucepan (preferably nonstick for easier cleanup), combine the butter, granulated sugar, light brown sugar, Karo syrup, sweetened condensed milk, and salt. Place the saucepan over medium heat. Using a flat-bottomed wooden spoon or a heat-resistant rubber spatula, stir the mixture constantly. This initial stirring ensures all the sugars dissolve and the butter melts completely, preventing scorching on the bottom of the pan. Continue stirring until the mixture is smooth and homogenous.
- Bring to Temperature: Increase the heat to high. Continue stirring the caramel mixture constantly. The goal here is to reach the soft-ball stage, which is precisely 240 degrees F (116 degrees C) on a reliable candy thermometer. Constant stirring during this stage is vital to prevent burning and ensure even cooking. This process typically takes about 4-5 minutes once the heat is increased. Do not guess the temperature; a candy thermometer is indispensable for consistent results.
- Cool and Set: As soon as the caramel reaches 240 degrees F, immediately remove the saucepan from the heat. Promptly stir in the vanilla extract for a burst of aromatic flavor. Pour the hot caramel mixture into your prepared 9″ x 13″ baking dish. Resist the temptation to move or disturb the caramel, and allow it to cool completely at room temperature. This cooling process typically takes about 2-3 hours, but it’s essential for the caramel to set properly. Do not refrigerate or freeze to speed this up, as rapid cooling can affect the texture.
- Cutting the Caramels: Once the caramel is thoroughly cooled and firm, carefully slide a sharp knife around the edges of the pan to loosen it. Invert the caramel onto a cutting board. If the caramel feels too soft to easily remove or cut, transfer the pan to the freezer for about 30 minutes to firm it up before proceeding. Using a buttered knife, cut the caramel slab into 1-inch squares. Arrange these individual caramel pieces on a sheet tray lined with parchment paper. Transfer the tray to the refrigerator to chill while you prepare your chocolate for dipping. This chilling step helps the caramels maintain their shape during the dipping process.
The Art of Dipping Caramels in Chocolate
Once your homemade caramels are perfectly chilled and ready, it’s time for the delicious chocolate coating. This step adds another layer of flavor and makes your candies truly irresistible.
- Melt Your Chocolate: Break your high-quality dipping chocolate into small pieces. Transfer the chocolate to a microwave-safe bowl. Heat the chocolate in the microwave in 30-second intervals, stirring thoroughly after each interval, until it is completely melted and smooth. Alternatively, you can use a double boiler method for a more controlled melt. The key is to melt the chocolate gently until it’s fluid but not hot. For best results and a shiny, crack-free coating, consider tempering your chocolate (refer to our detailed melting guide for instructions).
- Dip Each Caramel: Take your chilled caramel squares from the refrigerator. One at a time, drop a caramel piece into the melted chocolate. Use a fork (a two-tine dipping fork is ideal, but a regular fork works) to fully submerge and cover the caramel with chocolate. Lift the caramel out with the fork, gently tapping the side of the bowl to allow excess chocolate to drip off. Lightly scrape the bottom of the fork on the rim of the bowl to remove any remaining drips. Use a butter knife or an offset spatula to carefully slide the chocolate-covered caramel from the fork onto a sheet of parchment paper or wax paper.
- Drizzle and Salt: For an extra touch of elegance and flavor, drizzle a little more melted chocolate over the tops of the dipped caramels. Immediately, while the chocolate is still wet, sprinkle a pinch of flaky Maldon sea salt over each candy. The salt will adhere to the chocolate and provide that wonderful sweet-and-salty contrast.
- Harden and Store: Allow the newly dipped caramels to harden completely in a cool place. This can take anywhere from 30 minutes to an hour, depending on your room temperature and if the chocolate was tempered. Once firm, transfer the chocolate-covered caramels to an airtight container. Store them in the refrigerator for up to 2 weeks for optimal freshness and texture. Now, enjoy your magnificent homemade chocolate-covered caramel candies!
Expert Tips and Tricks for Caramel Success
Achieving perfect caramel is all about technique and a few key pointers. Keep these tips in mind to ensure your chocolate-covered caramels turn out flawlessly every single time:
- Never Stop Stirring: This is arguably the most crucial rule in caramel making. Constant stirring, especially during the cooking phase, prevents the sugar from scorching at the bottom of the pan and encourages even cooking. Neglecting to stir can lead to burnt bits and a bitter-tasting caramel.
- Avoid Non-Stick Sprays: When preparing your baking dish, always grease it with butter. Non-stick cooking sprays contain propellants and other ingredients that can leave an unpleasant, chemical-like flavor on your delicate caramels.
- Choose the Right Pot: A heavy-bottomed, nonstick saucepan is your best friend for caramel. The heavy bottom distributes heat more evenly, reducing the risk of burning, while the nonstick surface makes cleanup significantly easier.
- Stirring Pattern for Perfection: To ensure the caramel cooks evenly and avoids burning, employ a strategic stirring pattern. Start by stirring vertically, then move around the perimeter of the pan, and finish with a horizontal pattern. This technique ensures all parts of the mixture are agitated and exposed to consistent heat.
- The Power of a Square-Tip Spoon: A wooden spoon with a square tip is incredibly effective for scraping the entire bottom of the pan as you stir. This ensures no sugar crystals are left behind to burn or cause crystallization.
- Strategic Cooling: While cooling at room temperature is ideal for setting the caramel, you can subtly speed up the process by placing the baking dish in a cool garage or a slightly cooler room (not the fridge for initial cooling).
- Patience is Key for Cutting: Resist the overwhelming urge to cut your caramels before they are completely cooled and firm. Attempting to cut warm or soft caramel will result in a sticky, shapeless mess. Wait until they are fully set for clean, defined squares.
- Chill Caramels Before Dipping: For best results when dipping in chocolate, ensure your cut caramel pieces are well-chilled in the refrigerator for at least 15-30 minutes. This firmness helps them hold their shape when submerged in warm chocolate and makes the dipping process much smoother.
Frequently Asked Questions About Chocolate Covered Caramels
How can I check the caramel temperature without a candy thermometer?
While a candy thermometer is highly recommended for accuracy, you can use the “cold water test” as an alternative. Fill a cereal bowl with about 2 cups of very cold water (ice water works best). Drop a small spoonful of your cooking caramel mixture into the cold water. Let it cool for a few seconds, then carefully retrieve the caramel with your fingertips. If it forms a soft, pliable ball that can be flattened easily, it has reached the soft-ball stage (approximately 240°F/116°C) and is ready. If the caramel dissolves or is too sticky to form a ball, continue cooking and re-test every minute or so.
What is the best chocolate for dipping and coating caramels?
For the best results, opt for high-quality chocolate specifically designed for melting and coating, often labeled as “couverture” chocolate or simply a good quality chocolate bar (dark, semi-sweet, or milk chocolate). These chocolates contain the right balance of cocoa butter for a smooth melt, glossy finish, and crisp snap. We strongly advise against using regular chocolate chips for dipping, as they contain additives (like wax or stabilizers) that prevent them from melting smoothly or setting properly, often resulting in a dull, streaky, or thick coating.
Can I freeze Chocolate Covered Caramel Candy?
Absolutely! Chocolate covered caramels freeze exceptionally well. They are perfect for making ahead of time for gifts or future cravings. Simply place the completely hardened candies in an airtight, freezer-safe container. You can layer them with parchment paper to prevent sticking. When stored properly, they can last in the freezer for up to 3 months. To enjoy, simply remove them from the freezer and let them thaw at room temperature for about 15-30 minutes, or enjoy them chilled straight from the fridge.
Storing Your Homemade Chocolate Covered Caramels
Proper storage is essential to maintain the freshness, texture, and deliciousness of your homemade chocolate-covered caramels. Here’s how to keep them at their best:
- Refrigerator Storage: Once the chocolate coating has fully set, transfer your caramels to an airtight container. If stacking layers, place a sheet of parchment paper between them to prevent sticking. Store them in the refrigerator for up to 2 weeks. This keeps the caramels firm and the chocolate from blooming (developing a grayish film).
- Freezer Storage: For longer preservation, these candies are excellent for freezing. Place the completely hardened caramels in an airtight, freezer-safe container, again separating layers with parchment paper. They can be stored in the freezer for up to 3 months. Thaw at room temperature for about 15-30 minutes before serving.
Chocolate Covered Caramels Recipe
Author: The Carefree Kitchen
This recipe for chocolate covered caramels provides easy-to-follow instructions so that even beginners can make these delicious candies in their very own kitchen. These soft and chewy caramels are dipped in melted chocolate then topped with flakey sea salt for a perfect treat no matter what the occasion.
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Prep: 30 mins
Cook: 10 mins
Cooling Time: 2 hrs
Total: 2 hrs 40 mins
Yields: 24 candies
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup light brown sugar
- 1 cup karo syrup
- 14 ounces sweetened condensed milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon Maldon sea salt
- 2 pounds dark chocolate, high quality for dipping
Instructions
Homemade Caramels
- Grease a 9″ x 13″ baking dish with butter and set aside.
- In a heavy bottomed saucepan over medium heat, add the butter, sugar, brown sugar, Karo syrup, sweetened condensed milk, and salt. Cook over medium heat, stirring with a flat bottomed wooden spoon or a rubber spatula, scraping the bottom of the pan constantly until all of the sugar is dissolved and the butter is melted.
- Increase to high heat and cook the caramel mixture, stirring constantly, for about 4-5 minutes, or until it reaches 240 degrees F on a candy thermometer.
- Once it reaches 240 degrees, remove from the heat immediately, stir in the vanilla, and pour into your prepared pan. Let cool completely at room temperature—about 2-3 hours.
Cutting and Dipping Caramels
- Once the caramels are completely cooled, slide a sharp knife around the edges and transfer the caramel to a cutting board. Cut caramels into 1″ pieces, lining them up on a sheet tray lined with parchment paper. Transfer to the fridge while you prepare your chocolate.
- Transfer chocolate to a microwave-safe bowl and heat for 30 seconds. Remove, stir, and continue the process until all of the chocolate has melted but is not hot.
- Dip each caramel square one at a time into the melted chocolate, using a fork to dip and cover each caramel with chocolate. Lift the caramel out using the fork and tap on the side of the bowl to remove excess chocolate. Lightly scrape the bottom of the fork on the side of the bowl to remove more excess from the bottom and use a butter knife or offset spatula to help slide the caramel from the fork to the parchment paper or wax paper.
- Drizzle the tops with extra melted chocolate and sprinkle with a pinch of Maldon sea salt.
- Allow the dipped caramels to harden in a cool place, then transfer to an airtight container to store in the fridge for up to 2 weeks. Enjoy!
Notes
Storing instructions: store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
If the caramels are too soft to easily cut, transfer to the freezer for about 30 minutes before removing and cutting into pieces.
Nutrition
Calories: 372kcal | Carbohydrates: 54g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 122mg | Potassium: 158mg | Fiber: 2g | Sugar: 52g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Course: Dessert
Cuisine: American
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More of Our Favorite Caramel Recipes to Try
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This detailed Chocolate Covered Caramel recipe is your ultimate guide to creating spectacular, hand-dipped chocolate caramels with confidence. From the rich, buttery chewiness of the caramel to the crisp snap of the chocolate shell and the delicate crunch of flaky sea salt, every element comes together to form an out-of-this-world homemade candy. Enjoy the satisfaction of making these gourmet treats yourself, and prepare for rave reviews!