Homemade Chocolate Caramels with Sea Salt Recipe

One of my very favorite things about the holiday season is definitely the homemade chocolate caramels.

I absolutely love our microwave caramels (and we make them pretty often at our house!), but I was really in the mood for some chocolate, too.

I remembered some of my favorite chocolate’s from Mrs. Call’s and decided to give it a go making a homemade version myself.

THEY TURNED OUT AMAZING. I had to send them to work with my husband, or else I would have eaten them all in one sitting.

I decided to use our microwave caramels as a base for two reasons:

1. You don’t need a candy thermometer (which means you have no excuse NOT to make them)
2. You only need a few ingredients (most of which you probably already have in your pantry)

Ingredients for Homemade Chocolate Caramels:

• Butter
• Granulated sugar
• Light brown sugar
• Light corn syrup
• Sweetened condensed milk
• Milk chocolate chips (you could also use semi-sweet or dark chocolate)
• Vegetable oil
• Coarse sea salt (if you’re not a fan of salted caramels, you could easily leave this off)

How to make Homemade Chocolate Caramels:

Step 1: In a microwave safe bowl, combine butter, sugars, corn syrup, and sweetened condensed milk until smooth.

Cook for 6 minutes in your microwave, removing and stirring every two minutes.

Make sure you don’t cook the mixture for the full six minutes at once, otherwise it will burn.

Step 2: When caramel is done cooking, pour into a 9×9-inch baking pan sprayed with nonstick cooking spray.

Let cool completely, then cut into squares. It will take about 30 minutes, but you can put it in the fridge to make it set up faster.

*PRO-TIP: To make them easier to cut, run your knife under hot water, and then spray it lightly with cooking spray. That way you’ll get a clean, sharp cut.

Step 3: Set the caramels on a wax-lined baking sheet and make sure they are completely set up before dipping them.

You may want to freeze them for a few minutes to make them easier to work with.

Step 4: In a microwave safe bowl, melt chocolate chips and vegetable oil in 30 second intervals (stirring in between) until smooth.

Step 5: Dip each caramel square by hand (or you could use a fork) in the chocolate, then place on a baking sheet lined with wax paper.

Repeat until all caramels have been dipped.

Step 6: Top with coarse sea salt, then let cool until chocolate has hardened.

I drizzled mine with the leftover chocolate I had from dipping, but that’s definitely not necessary.

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Try these other candy recipes:

• No Bake Sugar Cookie Truffles
• Easy Divinity
• Peanut Praline Clusters
• Rolo Pretzel Turtle Bites
• Chubby Hubby Clusters
• Homemade Caramels
• Chocolate Pretzel Bites

Homemade Chocolate Caramels with Sea Salt Recipe

5 from 2 votes

Homemade caramels dipped in chocolate and sprinkled with sea salt.

ServingServing: 20

Prep Time 1 hour hour

Cook Time 8 minutes minutes

Total Time 1 hour hour 8 minutes minutes

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Ingredients

• ▢ ¼ cup butter
• ▢ ½ cup sugar
• ▢ ½ cup brown sugar
• ▢ ½ cup light corn syrup
• ▢ ½ cup sweetened condensed milk
• ▢ 3 cups milk chocolate chips
• ▢ 2 teaspoons vegetable oil
• ▢ 1 teaspoon coarse sea salt, (for topping)

Equipment

• Mixing Bowl
• Baking Dish (9″ Square)

Instructions

1. Combine butter, sugars, corn syrup, and sweetened condensed milk in a microwaveable safe bowl until smooth.
2. Cook for 6 minutes in your microwave, removing and stirring every two minutes.
3. When caramel is done cooking, pour into a 9 x 9 inch baking pan sprayed with nonstick cooking spray.
4. Let cool completely, then cut into squares.
5. Set the caramels on a wax-lined baking sheet and make sure they are completely set up before dipping them.
6. In a microwave safe bowl, melt chocolate chips and vegetable oil in 30 second intervals (stirring in between) until smooth.
7. Dip each caramel square in the chocolate, then place on a baking sheet lined with wax paper. Repeat until all caramels have been dipped.
8. Top with sea salt, then let cool until chocolate has hardened.

Notes

You can use any caramel recipe, but I love this caramel recipe because:

• You don’t need a candy thermometer
• You only need a few ingredients (most of which you probably already have in your pantry)

Nutrition

Calories: 113 kcal · Carbohydrates: 21 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 2 g · Cholesterol: 9 mg · Sodium: 153 mg · Potassium: 36 mg · Sugar: 21 g · Vitamin A: 91 IU · Vitamin C: 1 mg · Calcium: 28 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

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