Salted Milk Chocolate Caramels
Prep time
Total time
Amazing and delicious, an elegant candy! Salted caramels are a popular confection and proof that sweet and salty were always meant for each other. My daughter Jessica asked me to make these candies, one of her favorites when made with milk chocolate. Salted caramels are just as wonderful when made with a dark chocolate such as semisweet or bittersweet.
Recipe type: Dessert | Candy | Caramel | Chocolate
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 cup dark corn syrup
  • 1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
  • 2 teaspoon sea salt or, fleur de sel, divided
  • 2 cups whipping (heavy) cream
  • 1 tablespoon pure vanilla extract
Tip: Sea salt normally has a mixture of large and small granules. Finely crush the sea salt so it distributes more evenly in the caramel. Crush with a salt grinder, or mortar and pestle, or rolling pin, or in a small food grinder.
Chocolate Coating:
  • 12 ounces milk chocolate or, semisweet or, bittersweet chocolate
  • 2 tablespoons shortening
  • About 1 teaspoon sea salt, preferably fleur de sel, finely crush the large pieces
Prepare one 9x9x2 inch square pan. Line the pan with parchment paper, allowing overhang on all sides. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place. Lightly grease the top of the parchment paper. Place the pan on a wire rack to protect your countertop from the hot caramel.
  1. In a large, at least 4 quart-size, heavy-bottomed saucepan, combine granulated sugar, brown sugar, corn syrup, butter, and 1 teaspoon salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved and the butter is melted. Stir in the whipping cream. Stir gently to avoid splashing the mixture onto the sides of the pan. Increase the heat to medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 247 degrees F, a firm ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 240 degrees to slow the cooking because at this point it will quickly reach 247 degrees.
  2. Let the hot mixture sit about 30 seconds to let the bubbling subside. Working carefully to prevent splattering, add the vanilla and remaining 1 teaspoon salt and stir just until mixed.
  3. Carefully pour the mixture into the prepared pan and spread it evenly with the rubber spatula or wooden spoon. Do not scrape out the pan as separated ingredients will mar the top of the caramel. Be careful, the caramel is extremely hot and will burn your skin if you touch it.
  4. Let the caramel sit undisturbed until cool and thoroughly set, 6 to 8 hours or overnight.
  5. When caramel is firm, remove from the pan by grabbing the edge of the parchment paper and lifting out of the pan. Use a sharp kitchen knife or bench scraper to cut into 1-inch pieces. Tip: Rub a tiny bit of vegetable oil or vegetable shortening on the knife blade if necessary to prevent sticking.
Chocolate Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies. If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Line 2 large baking pans with waxed paper or parchment paper.
  2. In top of a double boiler over hot water, melt chocolate. Stir in the shortening. Set aside to cool. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Stir in the shortening. Set aside to cool.
  3. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  4. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
Dipping and Garnish:
  1. Place one caramel at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated caramels on the prepared baking pans, pushing the caramel off the fork with another fork. Sprinkle with a touch of fleur de sel sea salt on top of each caramel. Let caramels sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated caramels about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
  2. Store in an airtight container so they won’t dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.
Recipe Notes
Equipment: Double Boiler, Heavy Bottom Pan, Candy Thermometer Method: Stove top Pan: 9 inch square Pan Prep: Parchment Lined Yield: About 60 Pieces Storage: Airtight Container, Room Temperature or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Sugar and Caramel Stages

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