Salted Chocolate Caramels!

As you may already know, I’ll admit I’m a chocoholic!  I can eat chocolate anytime of the day.  Fortunately now they say that in moderation dark chocolate can be good for you.  Yeah!  I’m all for that!

The holiday gives me all the more reason to bake anything chocolate or cook up batches of chocolate candies.  There’s a ladies tea room here in town that I often go to with my mom, sisters and daughter for lunch.  When checking out at the register they would have bowlfuls of chocolate caramels.  However, the past couple years they no longer offer them.   This was a huge disappointment to me.

Nevertheless, I searched hi and low for a recipe to make them myself and indeed found one that I think is even better than the tea room, plus I tweeked this one a bit and now it’s superb, IMO!

Salted Chocolate Caramels make a perfect holiday gift.  Although a bit more expensive to make than many homemade treats they’re well worth it.

I altered this recipe slightly by using Lyles Golden Syrup to replace the light corn syrup.  Lyle’s incredibly buttery flavor made all the difference in the world.  You can find it at many grocery stores, World Market, international food stores or online.

Here’s the recipe:

Salted Chocolate Caramels (adapted from Epicurious.com)
(makes approximately 60 depending on size)

Ingredients:

  • 2 cups heavy cream
  • 10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
  • 1 3/4 cups sugar
  • 1/2 cup light corn syrup (I used Lyle’s Golden Syrup)
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, cut into tablespoon pieces
  • 2 teaspoons flaky sea salt such as Maldon
  • Vegetable oil for greasing (I used non-stick spray)

Preparation:

Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment. (I used a glass pan)
Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted.
Remove from heat.
Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved.
Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes.
Tilt pan and carefully (can splatter and burn you) pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. (Times will vary depending on the climate in your room.  It took me 30 minutes)
Note: Do not rush this step.  It may feel like it takes a long time for the caramel to reach this temperature, but if you try to rush it by turning up the heat you will burn it, and waste all your ingredients.  Be patient and you will be happy with the results.
Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan).
Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
Carefully invert caramel onto a clean, dry cutting board, then peel off parchment.
Turn caramel salt side up. Lightly oil blade (I sprayed with non-stick cooking spray) of a large heavy knife and cut into 1-inch squares. (I made 2″ – 2 1/2″ rectangles, I like that size best)
Cut wax paper approximately 7″x5″ rectangles
Roll wax paper around caramel and twist at both ends to secure

Word of Caution:  It’s best to give these away as gifts otherwise you’ll eat them all yourself!

This caramel is also wonderful smothered over an apple for an outrageously delicious Caramel Apple. 

Enjoy!!!

Other sites about caramels you might like:
David Lebovitz
ScrambledHenFruit
EHow

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38 comments

  1. I love homemade candies like this! I’ll have to look for that Golden Syrup too.

  2. I just laughed at your word of caution.I don’t think I would be able to give these as gifts. I eat one piece of chocolate everyday.

  3. This really looks good, and you are right that I wouldn’t be able to resist it if I made it. 🙂 But I’d HAVE to try it just to make sure that I make it right, wouldn’t I? Thanks for the link- I bet these would be good stuffed into the apple cider cookies! 🙂

  4. Vicki, oh my these look amazing I know I would not be able to resist a nibble here there and everywhere! And I just happen to have a bottle of Lyles in my pantry that I brought home from my last visit with my daughter in London………….mmmmmmmmmm – looks like I’m in trouble!

  5. Hi Vicki, I’m picking up the Lyles to make these beautifully delicious homemade, but so professional looking!, candies. I hope I have the patience to turn out a perfect looking pan of these beauties! Who wouldn’t enjoy receiving these for a holiday gift?

  6. Thank you all for your comments. Yes they are delcious and addicting but well worth the time standing over the stove to make. Figure you’ll get a great facial steam while making them.

    I highly recommend the Lyle’s Golden Syrup, I think it made a world of difference from an ordinary chocolate caramel to one that people WOW about!

  7. I was thinking to make salted caramels for a while now, but never had a recipe from a RELIABLE source. But now, I am happy that I have the recipe from your blog post and thus, I am confident in trying the same as YOU approved the recipe! Thank you!!

  8. Yum, Vicki! I don’t think you can go wrong with an Epicurious recipe. These look amazing!

  9. Lovely! I’ve been dreading baking my Christmas cookies this year…maybe I’ll try salted caramels instead! Looks fabulous 🙂

  10. These look really interesting (tasty, too!). I may have to give them a whirl.

    I’m really interesting in the Lyle’s Golden Syrup – I’ve heard of it, but never used it. Is this now your standard corn syrup? Or does using Lyle’s only make a difference in certain recipes? Anyway, thanks for a really informative post.

  11. Hi Vicki, I can’t figure out where that comment box from my previous comment came from, I’ve never seen it before! I’m going to leave one now and check to see what happens, please feel free to delete this comment, thanks for your help;-)

  12. Chocolate salted caramels? A trifecta of perfection! Thanks for sharing (and your photo is stunning!)

  13. I love the deep flavour of golden syrup so I know these are amazing!

  14. Scrumptious treats, perfect for the holidays!

  15. I’m a chocoholic too – if you me these, I think I’ll be all set for the holiday treats. 🙂 Looks yummy!

  16. This is something I’d love to try making, but feel kind of intimidated by. I’d love to take a class on caramel making.
    *kisses* HH

  17. Oh my, these sound wonderful! I will have to look for the Lyle’s golden Syrup–I hope I can find it!

    P.S.–I have not had a chance to try out my new cookie press. I hope to try it out tomorrow or this weekend. I hope to take pics and blog about it too!

  18. Who isn’t a chocoholic! 🙂 I love the idea of creating homemade candies, it’s so much better in terms of taste and it’s a fun thing to do too!

  19. I go crazy for salted caramels. I think I’d have to make two batches of this — one for gifts and the other to hoard all to myself. 😉

  20. Purabi I think this is a great recipe. There are several steps to it but well worth the results.

    Heather these are amazin. iMO

    Parsley Sage I feel like these candies would be more unique to give and if you’re dreading making cookies – maybe switch it up a bit, to keep from getting bored.

  21. Kitchen Riffs – I definitely think you could replace it for corn syrup but I’d recommend tasting it so you could make that decision. It tastes smooth, buttery and rich. I made my gingerbread trifle last year for the first time using Lyles and couldn’t believe the results. The cake was so moist and delicious. I’d post the link but I’m replying from my cell. However you can find that recipe in the drop down menu. Also check out the link I provided for Lyles Golden Syrup for recipes and tips.

  22. Thank you Ann, Anh and 5 Star Foodie.

    Nami, it’s nice to know I’m in good company when it come to chocolate.

    Heavenly Housewife try not to be intimidated. You are a wonderful cook. I’ve seen the things you can make. These just take a bit of patience to get to the correct temperature but so with it. Please try them. Also there are videos online showing how to make caramels. You should check them out.

  23. Those candies take passion, patience and skill! You are a kitchen professional!

  24. Jill, Divya, Carolyn and Carolyn, thank you for your kind comments. This is an easy treat to make. It looks more difficult than it is but it truely is hard not to eat it all yourself. I recommend making it for a party you’re having so you have no leftovoers or give them away. Otherwise, you might regret it later when you try on your clothes.

  25. These flavors go so well together. I imagine that this is delicious. You asked about the source of the recipes I used for Anne Willan. She has a website and both of the recipes came from there. Have a wonderful weekend. Blessings…Mary

  26. Ir seems that everyone has the pulse on waht I am looking for for the holidays with salted caramel!!

  27. I can’t believe I’ve never made chocolate caramels! These look amazing, Vicki!

  28. thank you so much for sharing this wonderful recipe – I really think these are the utlimate treat – now I can make them – fantastic!
    Mary x

  29. I guess I am missing out, have never had any salted caramel anything… So bookmarking someday when I have the time I need to find out what this awesome photo tastes like! Merry Christmas my friend! Nice job!~

  30. These look delicious. I love sweet and salty combinations, so I know I would love these. They sound wonderful and would be a perfect addition to the Christmas goodie tray. Have a great day. Blessings…Mary

  31. Hi Vicki–

    Just wanted to stop by to let you know that I used the cookie press, and it worked wonderfully! This is the 3rd I have owned, and is by far the nicest. I am going to make another batch of cookies tomorrow and try to take pictures.

  32. I am fond of chocolates.This article is amazing as it helps me to get the sort of information that i needed. I am thankful as i got your article when was searching cooking schools

  33. I am not a choc person neither into desserts but sure these caramels you have made will be a treat for me from time to time, lovely and I must say very tempting.

  34. These are delightful and would indeed make scrumptious treats for the holidays 🙂

  35. These treats sound so delicious! Thanks for sharing the recipe.

  36. thanks for sharing such a delicious treat!

  37. I’ve never made homemade candies before. I’m dying over these right now. Thanks so much for sharing 😉

  38. I got on your site to share the Dolci Cello recipe as I made it again, this time for a work snack day, and then I came across these gems… You are inspiring me! These sound AMAZING! I might be making some of these caramels for gift giving to my co-workers! 🙂

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