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:
- You don’t need a candy thermometer (which means you have no excuse NOT to make them)
- You only need a few ingredients (most of which you probably already have in your pantry)
Recipe Ingredient Notes
To make Homemade Chocolate Caramels with Sea Salt, you will need the following ingredients:
- 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)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Homemade Chocolate Caramels:
- Combine butter, sugars, corn syrup, and sweetened condensed milk in a microwaveable safe bowl until smooth.
- Cook for 6 minutes in your microwave, removing and stirring every two minutes.
- When caramel is done cooking, pour into a 9 x 9 inch baking pan sprayed with nonstick cooking spray.
- Let cool completely, then cut into squares.
- Set the caramels on a wax-lined baking sheet and make sure they are completely set up before dipping them.
- In a microwave safe bowl, melt chocolate chips and vegetable oil in 30 second intervals (stirring in between) until smooth.
- Dip each caramel square in the chocolate, then place on a baking sheet lined with wax paper. Repeat until all caramels have been dipped.
- Top with sea salt, then let cool until chocolate has hardened.
Storing and Other Tips
Store your Chocolate Caramels in an airtight container. You can refrigerate for up to 4 weeks and freeze for up to 2 months.
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.
Enjoy More Delicious Caramel Recipes
Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.
- Chocolate Caramel Pecan Turtles
- Halloween Mickey Mouse Caramel Apples
- Homemade Caramels
- Homemade Microwave Caramels
Homemade Chocolate Caramels with Sea Salt
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)
Instructions
- Combine butter, sugars, corn syrup, and sweetened condensed milk in a microwaveable safe bowl until smooth.
- Cook for 6 minutes in your microwave, removing and stirring every two minutes.
- When caramel is done cooking, pour into a 9 x 9 inch baking pan sprayed with nonstick cooking spray.
- Let cool completely, then cut into squares.
- Set the caramels on a wax-lined baking sheet and make sure they are completely set up before dipping them.
- In a microwave safe bowl, melt chocolate chips and vegetable oil in 30 second intervals (stirring in between) until smooth.
- Dip each caramel square in the chocolate, then place on a baking sheet lined with wax paper. Repeat until all caramels have been dipped.
- Top with sea salt, then let cool until chocolate has hardened.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews