These chocolate sea salt caramels are a delightful treat that combines the rich, creamy sweetness of caramel with the deep flavor of chocolate and a hint of sea salt. This recipe is perfect for gatherings, holidays, or as a special treat for your loved ones. The origins of this dessert can be traced back to French confectionaries, but it has become a favorite here in the Midwest. Making these caramels at home allows you to add a personal touch that store-bought versions can’t match.
These caramels are versatile and can be served as a sweet end to a meal, perfect alongside a cup of coffee or tea. For a more decadent dessert, pair them with a scoop of vanilla ice cream or a fruit platter. Adding a sprinkle of crushed nuts can also give an extra crunch that contrasts nicely with the soft chewiness of the caramels.
Chocolate Sea Salt Caramels
Servings: 24 pieces
Ingredients
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup unsalted butter
1 cup heavy cream
1 tsp vanilla extract
8 oz high-quality dark chocolate, finely chopped
1 tsp sea salt flakes
Directions
1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium saucepan, combine the granulated sugar, light corn syrup, and butter over medium heat. Stir until the butter is melted and the mixture is well combined.
3. Gradually add the heavy cream while continuing to stir. Attach a candy thermometer to the side of the pan and cook until the mixture reaches 248°F (120°C), stirring occasionally.
4. Remove the saucepan from the heat and stir in the vanilla extract and half of the chopped dark chocolate. Mix until the chocolate is completely melted and the mixture is smooth.
5. Pour the caramel mixture into the prepared baking pan, spreading it evenly.
6. Allow the caramel to cool at room temperature for about 30 minutes, then sprinkle the remaining chopped dark chocolate over the top.
7. Once the chocolate has melted, use a spatula to spread it evenly over the caramel.
8. Sprinkle the sea salt flakes over the chocolate layer.
9. Let the caramel set at room temperature for at least 4 hours or overnight.
10. Once set, use the parchment paper overhang to lift the block of caramel out of the pan. Use a sharp knife to cut into 24 pieces.
Variations & Tips
For a nutty twist, you can stir in 1/2 cup of chopped toasted nuts (such as almonds or pecans) into the caramel before adding the chocolate layer. If you’re catering to a variety of tastes, consider using milk chocolate in place of dark chocolate for a sweeter option. Another variation could be drizzling white chocolate over the top for a beautiful contrast.