Salted Chocolate Caramels
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These salted chocolate caramels are my go to when I want to impress someone without spending hours in the kitchen. The whole project takes just 45 minutes from start to finish, and honestly, most of that is hands off cooking time. Dark chocolate brings real antioxidants to the party, so you can feel a little better about indulging in these rich, buttery bites. The magic really happens when you balance that deep cocoa flavor with the sweet caramel and those flakes of sea salt on top. They're simple enough for a weeknight treat but fancy enough to wrap up as gifts. Trust me, once you nail this recipe, you'll be making them constantly.
Ella x
Ingredients
- 200dark chocolate (70% cocoa)
- 120unsalted butter
- 400granulated sugar
- 150light brown sugar
- 10 gsea salt
- 120 mlheavy cream
- 2large eggs
- 2 mlpure vanilla extract
- 10 gflaky sea salt
- 50 gsalted caramel sauce
Detail level
Instructions
- 1
Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine the sugar, brown sugar, and 120ml of heavy cream. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Be careful not to let the mixture boil over.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 160°C on a candy thermometer.
Tip: Do not stir the mixture during this time.
- 4
Remove the saucepan from the heat and carefully whisk in the unsalted butter, dark chocolate, and flaky sea salt until the chocolate has melted and the mixture is smooth.
Tip: If using a candy thermometer, attach it to the side of the saucepan and let it cool slightly before reading the temperature.
- 5
Let the mixture cool slightly, until it reaches 120°C on a candy thermometer. Pour the mixture onto the prepared baking sheet and let it cool and set at room temperature.
Tip: If you don't have a candy thermometer, test the mixture by dropping a small amount of it into a cup of cold water. If it forms a soft ball that flattens when removed from the water, it's ready.
- 6
Once the caramel has set, use a sharp knife or cookie cutter to cut it into desired shapes.
Tip: You can also use a sharp object like a skewer to create fun, irregular shapes.
- 7
Melt the salted caramel sauce in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
Tip: Add the flaky sea salt to the melted caramel and stir to combine.
- 8
Dip each caramel shape into the melted caramel sauce, coating completely, then place on a parchment-lined baking sheet.
Tip: Tap off any excess caramel by gently tapping the baking sheet against the counter.
- 9
Let the caramel set at room temperature for at least 30 minutes before serving.
Tip: You can also refrigerate the caramel for up to 24 hours to set it faster.
- 10
Just before serving, drizzle the top of each caramel with a small amount of salted caramel sauce.
Tip: This will add a nice sheen and a touch of salty sweetness to the caramel.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.