Recipe from The Heart of Our Table

Chocolate Covered Caramels

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Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 30 minutes
Cool: 4 hours
Total Time: 5 hours
Servings: 64
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Ingredients 

  • 1 ¼ cups granulated sugar
  • 2 ¼ cups light corn syrup
  • ½ cup water
  • 1 ½ cups heavy cream , room temperature
  • ½ cup salted butter
  • 1 ½ teaspoons vanilla extract
  • 4 cups chocolate melting wafers
  • flaked sea salt

Instructions

  • Prepare: Line an 8×8 pan with parchment paper, cutting the corners to fit into the pan nicely. Set aside.
  • Combine. Add 1/2 cup water, 2 1/4 cups corn syrup and 1 1/4 cups sugar to a heavy bottom pot. Stir to combine. Heat on medium and bring to 310°F without stirring. Use a candy thermometer to ensure you don't get too hot.
  • Stir in cream. Remove from heat and stir in the 1 1/2 cups cream. This will create steam, so be very careful. It will bubble and take a few minutes to combine, so keep stirring.
  • Add butter. Add the 1/2 cup butter and bring back to the stove on medium heat. Heat to 240°F. Stir occasionally, so the bottom doesn’t burn. Remove from heat and stir in the 1 1/2 teaspoons vanilla.
  • Set and cut. Pour into prepared pan. Let the caramels cool for at least 4 hours, or overnight. Cut into 1" squares. I cut 8 rows across.
  • Melt chocolate. Temper the chocolate by melting 2/3 of it in a microwave safe bowl at 50% power in 30 second increments. Stir until smooth. Add remaining chocolate wafers and stir continuously until melted. Reheat at 50% power in 5 second increments, as needed, to keep it workable so it sets with a smooth and shiny finish.
  • Dip in chocolate: Using a fork, lower each caramel into the chocolate and turn to coat.lift it out and tap the fork gently on the side of the bowl to let the excess chocolate drip off. Slide it onto a lined baking sheet. Sprinkle the top with flaky sea salt and allow chocolate to set.

Last step: Please leave a comment and rating after you make the recipe.

Notes

I like to wrap these in wax paper and tuck the caramel inside.
Store in a covered container at room temperature for 2 weeks.

Nutrition

Calories: 145kcal, Carbohydrates: 24g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 106mg, Potassium: 37mg, Fiber: 1g, Sugar: 19g, Vitamin A: 128IU, Vitamin C: 0.03mg, Calcium: 10mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.