Dark Chocolate Caramels
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Making these dark chocolate caramels is one of my favorite weekend projects because they're surprisingly simple and come together in less than an hour. Dark chocolate is loaded with antioxidants, making these treats feel a bit more indulgent than guilty. What I love most is how budget friendly they are to make at home, especially compared to fancy chocolatiers. The combination of rich dark chocolate, buttery caramel, and a hint of sea salt creates this addictive sweet and salty balance that keeps everyone coming back for more. Whether you're baking for yourself or planning gifts, this recipe delivers impressive results without fussing around in the kitchen all day.
Ella x
Ingredients
- 400dark chocolate
- 200 mlheavy cream
- 400 ggranulated sugar
- 200 gunsalted butter
- 20 gsea salt
- 2large eggs
- 1 mlvanilla extract
- 100 gall-purpose flour
- 50 gcocoa powder
- 100 gsalted caramel sauce
- 200dark chocolate chips
- 1parchment paper
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a high-quality parchment paper to prevent caramel from sticking.
- 2
In a double boiler or a heatproof bowl set over a pot of simmering water, melt the dark chocolate, stirring occasionally.
Tip: Use this method to avoid overheating the chocolate.
- 3
In a separate saucepan, combine the heavy cream, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar dissolves.
Tip: Monitor the temperature carefully to avoid scorching the mixture.
- 4
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the caramel turns a deep amber color.
Tip: Use a candy thermometer to ensure the caramel reaches the correct temperature.
- 5
Remove the caramel from the heat and stir in the sea salt, large eggs, and vanilla extract.
Tip: Be cautious when working with hot caramel.
- 6
Add the flour, cocoa powder, and salted caramel sauce to the caramel mixture. Stir until well combined.
Tip: Use a spatula to scrape the sides of the bowl and incorporate all the ingredients.
- 7
Pour the caramel mixture into a greased 20x20cm baking dish.
Tip: Use a spatula to spread the mixture evenly and prevent air pockets.
- 8
Refrigerate the caramel for at least 2 hours, or until set.
Tip: Let the caramel chill in the refrigerator to allow it to set properly.
- 9
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Use this method to achieve a smooth, glossy finish.
- 10
Pour the melted chocolate over the chilled caramel and refrigerate for an additional 30 minutes.
Tip: Let the chocolate set before cutting the caramels into desired shapes.
- 11
Cut the caramels into desired shapes and serve.
Tip: Use a sharp knife or cookie cutter to create unique shapes.
- 12
Store the caramels in an airtight container in the refrigerator for up to 5 days.
Tip: Keep the caramels fresh by storing them in the refrigerator.
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