Dark Chocolate Salted Caramels

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


  1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. 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.
  3. In another saucepan, combine the granulated sugar, light corn syrup, and water. Cook over medium heat, stirring until the sugar is dissolved.
  4. 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).
  5. Carefully pour the hot cream mixture into the sugar mixture. Be cautious, as it may bubble up. Stir to combine.
  6. Continue to cook the mixture, stirring constantly, until it reaches 248°F (120°C). This is the soft-ball stage.
  7. Remove the saucepan from heat and stir in the sea salt and vanilla extract.
  8. 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.
  9. Once the caramel is set, remove it from the pan using the parchment paper overhang. Cut the caramel into squares or rectangles.
  10. Melt the dark chocolate using a double boiler or in the microwave in short intervals, stirring until smooth.
  11. 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.
  12. While the chocolate is still wet, sprinkle a pinch of sea salt flakes on top of each caramel.
  13. 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.
  14. Once the chocolate is set, your Dark Chocolate Salted Caramels are ready to be enjoyed! Store them in an airtight container.