Description
These Homemade Chocolate Caramels are rich, chewy, and buttery treats with a perfect balance of sweet caramel and smooth milk chocolate, topped with a hint of coarse sea salt for an irresistible flavor combination. Perfect for gifting or indulging in a delightful homemade candy experience.
Ingredients
Scale
Caramel Base
- ¼ cup butter
- ½ cup sugar
- ½ cup brown sugar
- ½ cup light corn syrup
- ½ cup sweetened condensed milk
Chocolate Coating
- 3 cups milk chocolate chips
- 2 teaspoons vegetable oil
Topping
- 1 teaspoon coarse sea salt (for topping)
Instructions
- Prepare the Caramel Mixture: In a microwave-safe bowl, combine the butter, sugar, brown sugar, light corn syrup, and sweetened condensed milk. Stir the mixture until it is smooth and well blended.
- Cook the Caramel: Microwave the mixture for 6 minutes total, stirring every two minutes to ensure it cooks evenly and prevents burning. The caramel should thicken and develop a rich amber color.
- Set the Caramel: Pour the cooked caramel into a 9 x 9 inch baking pan. Let it cool completely at room temperature until it firms up enough to be cut into squares without sticking or melting.
- Cut and Dip: Once cooled, cut the caramel into small squares. Melt the milk chocolate chips with the vegetable oil until smooth. Dip each caramel square into the melted chocolate, ensuring it is fully coated.
- Finish and Chill: Place the chocolate-covered caramels on a baking sheet lined with wax paper. Sprinkle each piece with coarse sea salt while the chocolate is still wet. Allow them to cool completely until the chocolate hardens, then store in an airtight container.
Notes
- Use a sharp knife or kitchen scissors dipped in hot water to cut clean caramel squares.
- Vegetable oil helps to keep the chocolate smooth and shiny when melted.
- Sea salt adds a nice contrast to the sweetness, but can be omitted if desired.
- Store caramels in a cool, dry place in an airtight container for up to 2 weeks.
- Ensure the caramel is fully cooled before dipping to avoid melting the chocolate coating.
