There’s something magical about the combination of rich, velvety chocolate and gooey caramel, especially when topped with a sprinkle of flaky sea salt. These Homemade Chocolate Caramels are a decadent treat that balances sweet and salty flavors in every bite. With just over an hour of total time, you can create these indulgent delights that melt in your mouth and leave you craving more.
The smooth, creamy texture of the caramel pairs perfectly with the deep, bittersweet chocolate, while the sea salt adds a delightful crunch and a burst of flavor. Whether you’re gifting them or savoring them yourself, these caramels are a luxurious yet simple way to elevate your dessert game. Ready in no time, they’re the ultimate homemade indulgence.
What You’ll Need for Homemade Chocolate Caramels with Sea Salt
- ¼ cup butter (unsalted recommended for better control of sweetness)
- ½ cup granulated sugar
- ½ cup brown sugar (packed, for a richer flavor)
- ½ cup light corn syrup (can substitute with golden syrup or honey for a different flavor profile)
- ½ cup sweetened condensed milk (essential for creamy texture)
- 3 cups milk chocolate chips (or dark chocolate chips for a less sweet option)
- 2 teaspoons vegetable oil (helps smooth the melted chocolate)
- 1 teaspoon coarse sea salt (for topping; flaky sea salt works too)
How to Make Homemade Chocolate Caramels with Sea Salt
- Prepare the caramel: In a microwave-safe bowl, combine butter, granulated sugar, brown sugar, corn syrup, and sweetened condensed milk. Stir until smooth.
- Cook the caramel: Microwave the mixture for 6 minutes, stopping to stir every 2 minutes. The caramel should be thick and golden when done.
- Set the caramel: Pour the cooked caramel into a 9×9 inch baking pan sprayed with nonstick cooking spray. Let it cool completely, then cut into squares.
- Prepare for dipping: Place the caramel squares on a wax-lined baking sheet. Ensure they are firm before dipping.
- Melt the chocolate: In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
- Dip the caramels: Dip each caramel square into the melted chocolate, ensuring it’s fully coated. Place on a wax-lined baking sheet.
- Add the finishing touch: Sprinkle coarse sea salt over the chocolate-dipped caramels while the chocolate is still wet.
- Let cool: Allow the caramels to cool completely until the chocolate hardens. Serve and enjoy!
Perfect Pairings: Serving Suggestions
These Homemade Chocolate Caramels with Sea Salt are a delightful treat on their own, but they can also be elevated with a few creative pairings. Serve them alongside a cup of espresso or hot cocoa for a cozy dessert experience. For a festive touch, arrange them on a platter with fresh berries or a drizzle of melted white chocolate for contrast. They also make a lovely addition to a dessert charcuterie board!
Storing Your Sweet Creations
To keep your caramels fresh and delicious, store them in an airtight container at room temperature for up to 2 weeks. If you prefer a firmer texture, refrigerate them for up to 3 weeks. For longer storage, freeze the caramels in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Let them come to room temperature before serving for the best texture.
Time-Saving Tips for Busy Bakers
Short on time? Use pre-made caramel squares as a base and focus on the chocolate-dipping step for a quicker version of this recipe. Alternatively, prepare the caramel mixture ahead of time and store it in the fridge for up to 2 days before cutting and dipping. When melting chocolate, use a double boiler for more consistent results if you’re not confident with the microwave method.
Recipe Variations to Try
Experiment with different flavors to make this recipe your own! Swap the milk chocolate chips for dark chocolate or white chocolate for a unique twist. Add a pinch of cinnamon or espresso powder to the caramel mixture for a warm, spiced flavor. For a nutty crunch, sprinkle chopped pecans or almonds on top of the chocolate before it sets.
Equipment Guidance for Success
To make this recipe easier, use a silicone spatula for stirring the caramel mixture—it’s heat-resistant and ensures a smooth texture. A 9 x 9 inch baking pan with straight edges is ideal for even cooling and cutting. For dipping, a fork or dipping tool will help you coat the caramels evenly without making a mess. Don’t forget to line your baking sheets with wax paper for easy cleanup!
Homemade Chocolate Caramels with Sea Salt
Ingredients
- 1/4 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup light corn syrup
- 1/2 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.