Chocolate Caramel Candy
Indulge in the perfect combination of rich chocolate and buttery caramel with this irresistible Chocolate Caramel Candy recipe. Featuring a luscious layer of homemade salted caramel made with granulated sugar, cream, and a touch of vanilla, topped with smooth, melted dark chocolate (60-70% cacao), these bite-sized treats strike the ideal balance between sweet and salty. Garnished with flaky sea salt for a gourmet touch, this recipe is surprisingly simple, requiring just 20 minutes of prep time and no candy thermometer! Whether served as party favors, shared during the holidays, or enjoyed as an everyday indulgence, these chocolate caramel squares are guaranteed to delight. Make a batch today and savor the luxurious blend of textures and flavors!
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 100 grams unsalted butter
- 120 milliliters heavy cream
- 1 teaspoon sea salt
- 300 grams dark chocolate (preferably 60-70% cacao)
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt (optional, for garnish)
Instructions
Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment with butter or cooking spray.
In a medium saucepan over medium heat, combine granulated sugar and corn syrup. Stir continuously until the sugar melts and the mixture turns a golden amber color. This will take about 5-7 minutes. Watch carefully to avoid burning.
Reduce the heat to low and carefully stir in the butter, heavy cream, and sea salt. The mixture may bubble vigorously, so stir carefully using a heatproof spatula. Continue cooking the caramel for another 4-5 minutes, until it thickens slightly.
Remove the caramel from the heat and stir in the vanilla extract. Pour the caramel into the prepared baking pan and spread it into an even layer. Let it cool at room temperature for about 30 minutes or until set.
While the caramel layer is cooling, chop the dark chocolate into small pieces and melt using a double boiler or in the microwave in 30-second increments, stirring after each interval until smooth.
Pour the melted chocolate over the cooled caramel layer, spreading it evenly with an offset spatula. If desired, sprinkle the top with flaky sea salt for a touch of texture and flavor.
Let the candy set at room temperature for 1-2 hours, or place it in the refrigerator for 30-45 minutes if you’re in a hurry.
Once fully set, remove the candy from the pan using the parchment overhang. Use a sharp knife to slice into 24 small squares or rectangles. To prevent sticking, lightly grease the knife blade or run it under hot water and dry it before cutting.
Store the candy in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Bring to room temperature before serving for the best texture.
Nutrition Facts
Calories |
3833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.3 g | 326% | |
| Saturated Fat | 149.0 g | 745% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 4335 mg | 188% | |
| Total Carbohydrate | 367.9 g | 134% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 303.6 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2173 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
