Description
Delight in these rich and creamy homemade chocolate caramels, featuring a perfect balance of buttery caramel sweetness and smooth semi-sweet chocolate. This easy stovetop recipe results in soft, melt-in-your-mouth treats, ideal for holiday gifting or satisfying your sweet cravings.
Ingredients
Scale
Caramel Base
- 1 cup heavy cream
- 1/2 cup unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Chocolate and Flavoring
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Topping
- Flaked sea salt (optional)
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides so the caramel can be easily lifted out once set.
- Heat the Cream Mixture: In a small saucepan over medium heat, combine the heavy cream, unsalted butter, and salt. Stir occasionally until the butter has melted and the mixture is hot but not boiling. Remove from heat and set aside.
- Cook the Sugar Mixture: In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to combine, then bring to a boil over medium heat without stirring. Cook until the mixture reaches 320°F (160°C) on a candy thermometer and turns a deep golden color.
- Add the Cream Mixture: Carefully pour the warm cream and butter mixture into the hot sugar syrup—it will bubble vigorously. Stir constantly to combine.
- Reach Firm Ball Stage: Continue cooking and stirring the combined mixture until it reaches 245°F (118°C), which is the firm ball stage on the candy thermometer. This ensures the caramels will have the perfect soft but firm texture.
- Incorporate Chocolate and Vanilla: Remove the saucepan from heat. Stir in the semi-sweet chocolate chips and vanilla extract until the chocolate is fully melted and the mixture is smooth and glossy.
- Set the Caramels: Immediately pour the caramel into the prepared baking dish and spread it evenly with a spatula. Let cool at room temperature for at least 4 hours or until firm.
- Add Toppings and Cut: If desired, sprinkle the top with flaked sea salt. Once set, lift the caramel slab out using the parchment paper overhang and cut into approximately 40 small squares.
- Store Properly: Wrap each piece in wax paper or store in an airtight container. Caramels keep well at room temperature for up to 2 weeks or can be refrigerated for extended shelf life.
Notes
- Use a candy thermometer for precise temperature control to ensure perfect texture.
- These caramels can be made ahead and make wonderful homemade gifts.
- Store caramels in an airtight container at room temperature for up to 2 weeks or refrigerate for longer freshness.
- If you prefer less salty treats, skip the flaked sea salt topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 caramel
- Calories: 80
- Sugar: 9 g
- Sodium: 25 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.3 g
- Protein: 0.5 g
- Cholesterol: 10 mg
