Description
Indulge in these rich and creamy homemade chocolate caramels, perfectly balanced with a smooth chocolate finish and a hint of sea salt. These soft, chewy candies are crafted with simple ingredients and cooked to the ideal firm ball stage for the perfect texture, making them a delightful treat for holidays or anytime you crave a sweet sensation.
Ingredients
Scale
Caramel Base
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup heavy cream, divided
- 1/2 cup unsalted butter, cut into pieces
- 1/4 teaspoon salt
Flavoring
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate, chopped
Topping (Optional)
- Flaky sea salt for sprinkling
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper and lightly grease it to prevent the caramel from sticking.
- Combine Initial Ingredients: In a heavy-bottomed saucepan over medium heat, mix granulated sugar, light corn syrup, and half (1/2 cup) of the heavy cream. Stir constantly until the mixture comes to a boil.
- Incorporate Remaining Ingredients: Slowly add the remaining 1/2 cup of heavy cream, the unsalted butter pieces, and salt, stirring gently to combine everything evenly.
- Cook to Temperature: Allow the mixture to continue cooking without stirring until it reaches 245°F, known as the firm ball stage, using a reliable candy thermometer for accuracy.
- Finish the Caramel: Remove the saucepan from heat and stir in the vanilla extract along with the chopped semisweet chocolate until the mixture is completely smooth and glossy.
- Pour and Set: Pour the hot caramel into the prepared baking pan and spread it evenly. Let it cool at room temperature for at least 4 hours or until fully firm.
- Cut and Store: Once set, cut the caramel into approximately 1-inch squares. Optionally, sprinkle flaky sea salt on top for an extra layer of flavor. Wrap each piece individually in wax paper and store in an airtight container.
Notes
- Use a reliable candy thermometer to ensure the caramel reaches the precise temperature for perfect texture.
- Store caramels in an airtight container at room temperature to maintain freshness for up to two weeks.
- For a richer chocolate taste, substitute semisweet chocolate with bittersweet chocolate.
