Description
Deliciously soft homemade chocolate caramels that combine the rich flavors of creamy caramel and semisweet chocolate. Perfect for gifting or enjoying as a sweet treat, these caramels have a smooth texture and a hint of flaky sea salt to balance the sweetness.
Ingredients
Scale
Caramel Base
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup heavy cream (divided)
- 1/2 cup unsalted butter (cut into pieces)
- 1/4 teaspoon salt
Flavoring & Topping
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate (chopped)
- Flaky sea salt for topping (optional)
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper and lightly grease it to prevent sticking.
- Combine Ingredients: In a heavy-bottomed saucepan, mix the sugar, corn syrup, and half of the heavy cream over medium heat. Stir constantly until the mixture begins to boil to dissolve the sugar properly.
- Add Remaining Ingredients: Slowly add the remaining half of the heavy cream, the butter pieces, and salt. Stir to combine thoroughly and evenly.
- Cook the Caramel: Continue cooking the mixture without stirring until it reaches 245°F (firm ball stage) on a candy thermometer, which is crucial for achieving the right caramel firmness.
- Add Vanilla and Chocolate: Remove the saucepan from heat, stir in the vanilla extract and chopped semisweet chocolate until the mixture becomes completely smooth and glossy.
- Pour and Cool: Pour the hot caramel into the prepared pan and spread it out evenly. Let it cool at room temperature for at least 4 hours or until firm enough to cut.
- Cut and Serve: Once set, cut the caramel into approximately 1-inch squares. Optionally, sprinkle flaky sea salt on top of each piece for added flavor.
- Store Properly: Wrap individual caramels in wax paper and store them in an airtight container at room temperature for up to two weeks.
Notes
- Use a reliable candy thermometer to ensure the caramel reaches the correct temperature for perfect texture.
- Store caramels in an airtight container at room temperature for up to two weeks to maintain freshness.
- For a richer chocolate flavor, substitute semisweet chocolate with bittersweet chocolate.
