Chocolate-Covered Salted Caramels
These homemade chocolate-covered salted caramels are the perfect bite of sweet, salty, and silky-smooth bliss! 🤎 I take my same tried-and-true caramel base (yes — the one from my caramel apples and soft caramel popcorn!) but cook it just a little higher so it sets up firm enough for slicing and dipping.
Each chewy caramel gets coated in smooth melted chocolate and topped with a touch of flaky sea salt. They taste like something straight from a gourmet chocolate shop — but they’re so simple to make at home. The hardest part? Trying not to eat them all before gifting them! 🎁
If you love a “treat that feels fancy but is secretly easy,” this one’s for you. Let’s make something delicious and simple!
🍫 Why You’ll Love These
- Simple ingredients – mostly pantry staples
- Perfect texture – soft, chewy, and melts in your mouth
- Look bakery-quality – but you made them at home!
- Make-ahead friendly – they freeze beautifully
- Ideal for gifting – neighbors, teachers, parties, holidays
👩🍳 Tips for Perfect Caramels
- Use a candy thermometer to hit the right stage — 244°F gives the perfect chewy-firm bite.
- Line your pan with parchment paper so you can lift the caramel slab out easily for cutting.
- Cut small pieces — the chocolate coating and sea salt make each bite rich and satisfying.
- Sprinkle salt immediately after dipping, so it sticks before the chocolate sets.
(Maldon flaky sea salt is chef’s kiss for this!)
❄️ Storage & Freezing
Room Temp: Store in an airtight container for up to 2 weeks.
Refrigerator: Store up to 1 month.
Freezer: Freeze up to 3 months.
I often cut the pan in half — enjoy some now and freeze the rest for later. They thaw beautifully and taste just as fresh!
🎁 Gifting Ideas
These make the sweetest homemade gift! Wrap a few in parchment candy wrappers, place in a clear gift bag with ribbon, or box them up for a “gourmet chocolate shop” feel. Add a handwritten tag for an extra special touch.
🍬 Chocolate-Covered Salted Caramels
Ingredients:
• 2 cups brown sugar
• 2 sticks butter
• 1 (14-oz) can sweetened condensed milk
• 1 cup corn syrup
• 1 ½ tsp vanilla extract
• ¼ cup molasses
• ¼ tsp salt
• Chocolate candy coating or chocolate chips (for dipping)
• Sea salt, for sprinkling
Instructions:
1. Make the Caramel:
In a large saucepan, combine brown sugar, butter, sweetened condensed milk, corn syrup, vanilla, molasses, and salt. Cook over medium-low, stirring until the sugar is fully dissolved (about 12–15 minutes).
2. Cook to Temperature:
Attach a candy thermometer, increase heat to medium-high, and continue stirring until the caramel reaches 244°F (soft-firm chewy stage), about 12–15 minutes.
3. Cool & Set:
Pour caramel into a greased 9×13 pan and spread evenly. Let cool completely until firm.
4. Cut & Dip:
Cut into squares. Melt chocolate in 20-second microwave intervals until smooth. Dip each caramel, let excess drip off, place on parchment, and sprinkle with sea salt before the chocolate sets.
Chocolate-Covered Salted Caramels
Ingredients
Method
- Prepare the Pan: Line a 9×13 pan with parchment paper, leaving extra on the sides for easy lifting.
- Make the Caramel: In a large saucepan, combine brown sugar, butter, sweetened condensed milk, corn syrup, vanilla, molasses, and salt. Cook over medium-low, stirring until the sugar dissolves (about 12–15 minutes).
- Cook to Temperature: Attach a candy thermometer. Increase heat to medium-high and continue stirring until the caramel reaches 244°F (soft-firm chewy stage), about 12–15 minutes.
- Cool & Set: Pour caramel into the prepared pan, spread evenly, and let cool completely until firm.
- Cut into Squares: Lift caramel out using parchment and cut into bite-size squares.
- Dip in Chocolate: Melt chocolate in 20-second microwave intervals, stirring until smooth. Dip each caramel, let excess drip off, place on parchment, and sprinkle with flaky sea salt before the chocolate sets.
