My Homemade Chocolate Sea Salt Caramels recipe is a buttery, hand dipped caramel topped with a sprinkle of sea salt. This caramel recipe is a 4-generation recipe that has been made the old-fashioned way and is used for caramel apples, caramel peanut clusters, and pecan turtles.
Sea Salt Chocolate Caramels is rich and creamy and perfect for the holidays!! My grandmother, Mildred Bahr, always had this Chocolate Caramel candy in her Christmas candy room and was by far a favorite with everyone!
Cooked to perfection, caramel chocolates are a luxurious treat that my whole family asks for again and again. Savor the sweet and salty that these homemade caramels have.
Chocolate sea salt caramels are a rich and creamy indulgent treat that I just can’t get enough of. Learn how to make caramels with my easy step by step instructions.
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Ingredients for Homemade Caramels
The ingredients that you will need to make your homemade caramels are heavy whipping cream, milk, granulated sugar, brown sugar, corn syrup, salt, vanilla, and butter.
How to Make Homemade Caramels
Gather your ingredients to make your homemade caramels.
Line a 9×13 baking pan with heavy-duty foil. Spray the pan with a light coating of cooking spray and set aside. Combine the heavy whipping cream and the milk together in a separate container.
In a 6-quart stockpot, pour 3/4 cup of the milk mixture, granulated sugars, brown sugar, corn syrup and salt. Combine all the ingredients together.
Over medium to medium/high heat bring to a boil. Continue stirring to dissolve the sugars.
What Temperature Should Caramels be Cooked to?
Using a digital thermometer to keep track of the temperature, cook till 234°F. With the 6-quart saucepan still on medium heat, very slowly add in the remaining 3/4 cup of milk mixture stirring constantly.
Making sure the caramel mixture continues to boil as you pour in the milk mixture. Continue stirring and cook the boiling caramel mixture to 244°F.
Remove from heat, add, and stir in butter and vanilla. This process takes me 1 to 1 ½ hours.
Do not rush this process otherwise your caramel will not set properly. Cooking time will vary. Pour the hot caramel into the prepared grease pan. Refrigerate until set.
How to Make Chocolate Covered Caramels
Place milk chocolate wafers into a wide mouth quart mason glass jar. Melt in the microwave for 30 second intervals, stirring in between intervals.
Do not get the chocolate to hot or else you will burn it. Melting time will vary depending on your chocolate.
Lift the foil lined caramel out of the pan and place on a cutting surface. Cut the cold caramel into the desired size.
How to Dip Caramels in Chocolate?
Drop the caramel pieces into the melted chocolate, one at a time. With a chocolate dipping tool, remove the caramel pieces from the chocolate making sure to tap off any excess melted chocolate.
Place the chocolate covered caramels on a non-stick surface that has been lightly sprayed with cooking spray. Sprinkle a couple pieces of course sea salt on top of the chocolates. Let the chocolate set up.
How to Store Chocolate Covered Sea Salt Caramels
Once the chocolate sea salt caramels have set up, transfer to an airtight storage container. Be careful not to touch the chocolate covered caramels with bare hands because you will leave a fingerprint on the chocolate. Use gloved hands or special chocolate gloves.
More Homemade Candy Recipes to Make
- Boozy Hot Chocolate Bombs Recipe
- White Chocolate Wedding Hot Chocolate Bombs
- Homemade Pecan Turtle Candy
- Peanut Caramel Clusters
- Christmas Candy Charcuterie Board
- White Chocolate Creamy Fudge
- Chocolate Fudge Recipe
- Salted Peanut Butter Balls
- Kahlúa Nut Fudge
Homemade Chocolate Sea Salt Caramels – FAQ
Make sure the sea salt chocolate caramels are in an airtight storage container. Store in a cool place for up to one month or freeze for 2 months.
If you have old chocolate, it might not want to melt. Add 1 tablespoons of shortening to the chocolate and continue with the melting process. I prefer to use paramount crystals when I have stubborn chocolate that does not want to melt. Just sprinkle about 1 tablespoon on top of your chocolate and melt as normal.
Homemade Chocolate Sea Salt Caramels Recipe
Sea Salt Chocolate Caramel Candy
My Homemade Chocolate Sea Salt Caramels recipe is a buttery, hand dipped caramel topped with a sprinkle of sea salt. Sea Salt Chocolate Caramels is rich and creamy and perfect for the holidays!!
Ingredients
- Heavy Cream, Divided 1 cups
- Milk, Divided 1/2 cup
- Sugar, Granulated 1/2 cup
- Brown Sugar, Packed 1/2 cup
- Corn Syrup, Light 3/4 cup
- Salt 1/8 teaspoon
- Vanilla 1/2 teaspoon
- Butter, Salted 2 tablespoons
- Milk Chocolate, wafers. 2 cups (12 oz)
- Sea Salt, Coarse 1 teaspoon
Instructions
- Gather your ingredients to make your caramels.
- Line a 9x13 baking pan with heavy-duty foil. Spray the pan with a light coating of cooking spray and set aside.
- Combine the heavy whipping cream and the milk together in a separate container.
- In a 6-quart stockpot, pour 3/4 cup of the milk mixture, granulated sugars, brown sugar, corn syrup and salt. Stir all the ingredients together.
- Over medium to medium/high heat bring the caramel mixture to a boil. Continue stirring to dissolve the sugars.
- Using a digital thermometer to keep track of the temperature, cook till 234°F.
- With the heat still on medium, very slowly add in the remaining 3/4 cup of milk mixture stirring constantly. Making sure the caramel mixture continues to boil as you pour in the milk mixture.
- Continue stirring and cook the boiling caramel mixture to 244°F.
- Remove from heat, and stir in butter and vanilla.
- This process takes me 1 to 1 ½ hours. Do not rush this process otherwise your caramel will not set properly. Cooking time will vary.
- Pour the hot caramel into the prepared grease pan. Refrigerate until set.
How to Make Chocolate Covered Caramels - Place milk chocolate wafers into a wide mouth quart mason glass jar.
- Melt in the microwave for 30 second intervals, stirring in between intervals. Do not get the chocolate too hot or else you will burn it. Melting time will vary depending on your chocolate.
- Lift the caramel out of the pan and place on a cutting surface.
- Cut the cold caramel into the desired size.
- Drop the caramel pieces into the melted chocolate, one or two at a time.
- With a chocolate dipping tool, remove the caramel pieces from the chocolate making sure to tap off any excess melted chocolate.
- Place the chocolate covered caramels on a non-stick surface that has been lightly sprayed with cooking spray.
- Sprinkle a couple pieces of course sea salt on top of the chocolates.
- Let the chocolate set up.
Notes
Store in an air tight container
Refrigerate for up to 4 weeks.
Freeze for up to 2 months.
Wrap any unused caramel and store in the refrigerator for up to 4 weeks.
Use wafer milk chocolate instead of milk chocolate chips for best results.
- If chocolate is hard to melt, add 1 tablespoon of shortening or paramount crystals and melt as normal.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
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Taylor Precision Products Programmable with Timer Instant Read Wired Probe Digital, Meat, Food, Grill BBQ Cooking Kitchen Thermometer with Timer, Gray
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Rachael Ray Brights Nonstick Stock Pot/Stockpot with Lid - 6 Quart, Gray
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Cybrtrayd 6-pair Professional Chocolate Handling Gloves, Medium
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Baking Addict Paramount Crystals - Cake Pop Coating, Fondue Fountain Chocolate, Candy Melts and Confectionery Wafers Thinner, 4 oz (Packaging May Vary)
Nutrition Information
Yield
128Serving Size
1Amount Per Serving Calories 27Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 32mgCarbohydrates 4gFiber 0gSugar 4gProtein 0g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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If you enjoy this recipe, you may enjoy the following: Boozy Hot Chocolate Bombs
You’re killing me – I have to make these right NOW!
The recipe calls for 2 cups of heavy cream and 1/2 cup of milk which adds up to 2.5 cups. But the instructions calls for 1.5 milk mixture at 2 points which would be 3 cups of milk mixture.
Thank you, Jennifer, for catching that mistake for me. I is supposed to be 1 cup of heavy cream and 1/2 cup of milk which would add up to 1 1/2 cups of the milk mixture. Then split that in half (3/4 cup each) using 3/4 cup milk mixture in the first part of the recipe and then 3/4 cup in the last part of the recipe. I hope that makes since? Thank you again!!