Chocolate Covered Caramels
Indulge your sweet tooth with these irresistible Chocolate Covered Caramels—a perfect blend of rich, buttery caramel and velvety dark chocolate. This homemade candy recipe combines pantry staples like sugar, butter, and sweetened condensed milk to create soft, chewy caramels, carefully cooked to perfection and infused with a hint of vanilla. Each caramel square is hand-dipped in melted chocolate and optionally topped with a sprinkle of sea salt for a decadent, sweet-and-salty finish. With minimal prep time and straightforward steps, these caramels are ideal for gifting, holiday desserts, or an anytime treat. Elevate your candy-making game with this easy, crowd-pleasing recipe that will leave everyone craving more!
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 0.25 cup light corn syrup
- 0.5 can sweetened condensed milk
- 2 cups dark chocolate chips or melting wafers
- 0.5 teaspoon sea salt (optional, for garnish)
- 1 teaspoon vanilla extract
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal, and lightly grease with butter or non-stick spray.
In a heavy-bottomed saucepan, combine the sugar, butter, corn syrup, and sweetened condensed milk. Heat over medium heat, stirring constantly with a wooden spoon or heatproof spatula.
Bring the mixture to a gentle boil and continue stirring while cooking until it reaches 245°F (firm-ball stage) on a candy thermometer. This should take about 12–15 minutes. Be careful not to scorch the caramel.
Once at the correct temperature, remove from heat and stir in the vanilla extract. Quickly and carefully pour the caramel into the prepared baking dish, spreading it evenly.
Let the caramel sit at room temperature for about 2 hours or until completely cool and set.
Once set, lift the caramel out of the dish using the parchment paper overhang. Use a sharp knife to cut the caramel into 1-inch squares.
Melt the dark chocolate chips or melting wafers in a microwave-safe bowl, heating in 20–30 second intervals and stirring in between, until smooth and glossy.
Using a fork or dipping tool, dip each caramel square into the melted chocolate, ensuring it is fully coated. Tap off any excess chocolate and place the coated caramel on a parchment-lined baking sheet.
While the chocolate is still wet, sprinkle a small pinch of sea salt on top of each piece, if desired.
Allow the chocolate to set completely at room temperature or refrigerate for faster results.
Store the chocolate-covered caramels in an airtight container at room temperature or in the fridge for up to 2 weeks. Serve and enjoy!
Nutrition Facts
Calories |
4231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 608.9 g | 221% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 544.9 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 896 mg | 69% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 2358 mg | 50% | |
*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.
