Dark Chocolate-Covered Salted Caramels Recipe
Prep Time:
65
minutes
Cook Time:
15
minutes
Servings:
42
pieces
Ingredients
  • 1 ½ cups granulated sugar
  • ⅔ cup light corn syrup
  • 1 cup heavy cream
  • ½ cup butter, diced
  • 2 teaspoons vanilla extract
  • 9 ounces dark chocolate, chopped
  • 2 teaspoons flaky sea salt
Directions
  1. In a saucepan, add the sugar and corn syrup. Cook over medium heat, stirring occasionally, for about 5 minutes until the sugar is dissolved and mixture starts to turn amber; the temperature should be at least 320 F.
  2. Add the heavy cream while stirring. It will bubble up and rise.
  3. Add the butter and stir until melted. Cook on medium heat for around 10 minutes or until it reaches 235 F to 240 F and the color is golden brown. Stir often so it won't stick to the bottom.
  4. Meanwhile, line a 9x9-inch baking dish with parchment paper.
  5. Remove the caramel from the heat and stir in the vanilla.
  6. Pour the caramel into the prepared dish. Cool to room temperature, then transfer to the fridge for at least 1 hour.
  7. Trim off any edges of the cooled caramel to leave a neat square. Cut caramel into 1-inch square pieces. Keep pieces in the fridge while preparing the chocolate.
  8. In a bowl, add ⅔ of the chopped chocolate and place it over a steaming pan with water. Make sure the water is not boiling or touching the bowl.
  9. Once the chocolate is melted but before the chocolate reaches 130 F, remove the bowl from the heat and add the rest of the chocolate. Stir until newly added chocolate melts and mixture cools down to 84 F, then return to the double boiler until it reaches 88 to 92 F.
  10. Take the caramels out of the fridge. Using a fork, dip a piece into the chocolate. Scrape the bottom of the fork on the edge of the bowl to remove excess chocolate.
  11. Place the candy on a parchment paper-lined dish and sprinkle piece with a small pinch of sea salt.
  12. Repeat the process with the rest of the caramels.
  13. Set aside candies until chocolate hardens, about 10 minutes. If tempering is unsuccessful and chocolate does not harden, transfer plate to the fridge until candies cool and the chocolate hardens.
  14. Candies, kept in a sealed container, can remain at room-temperature (if chocolate is tempered) or fridge (if chocolate doesn't temper) for up to 2 weeks.