These Dark Chocolate Salted Caramels offer a delightful contrast of flavors and textures, combining the rich sweetness of caramel with the deep, slightly bitter notes of dark chocolate, all enhanced by a touch of sea salt. These treats make for a wonderful indulgence or a homemade gift for your loved ones.
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 8 ounces dark chocolate, chopped
- Sea salt flakes, for garnish
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a saucepan, combine the heavy cream and unsalted butter. Heat over medium heat until the butter is melted and the mixture is hot. Remove from heat and set aside.
- In another saucepan, combine the granulated sugar, light corn syrup, and water. Cook over medium heat, stirring until the sugar is dissolved.
- Once the sugar is dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature. Cook until the mixture reaches 330°F (165°C).
- Carefully pour the hot cream mixture into the sugar mixture. Be cautious, as it may bubble up. Stir to combine.
- Continue to cook the mixture, stirring constantly, until it reaches 248°F (120°C). This is the soft-ball stage.
- Remove the saucepan from heat and stir in the sea salt and vanilla extract.
- Pour the caramel into the prepared baking pan. Allow it to cool for a few hours at room temperature or in the refrigerator until set.
- Once the caramel is set, remove it from the pan using the parchment paper overhang. Cut the caramel into squares or rectangles.
- Melt the dark chocolate using a double boiler or in the microwave in short intervals, stirring until smooth.
- Dip each caramel piece into the melted dark chocolate, allowing any excess chocolate to drip off. Place the dipped caramels on a parchment-lined tray.
- While the chocolate is still wet, sprinkle a pinch of sea salt flakes on top of each caramel.
- Let the chocolate-covered caramels cool and set completely. You can speed up the process by placing them in the refrigerator for a short while.
- Once the chocolate is set, your Dark Chocolate Salted Caramels are ready to be enjoyed! Store them in an airtight container.