Easy Chocolate Caramel {Salted}

Easy salted chocolate caramel recipe, homemade with simple ingredients. Soft and chewy and a delicious homemade holiday gift for family and friends.

These seem to be on every holiday table and at every party, and there is a reason for that. They are delicious, perfectly balanced sweet and salty, and loved by all. I love making treats from scratch for the holidays because it expresses so much love, and these candies are such an easy way to show it. Add some Homemade Nougat and Crockpot Candy {Chocolate Peanut Clusters} to your list for the season and you will have many happy hearts and stomachs surrounding you. These are different than my Homemade Caramel Sauce which is a topping for other treats, whereas you can pick up and enjoy one of these.

How to make chocolate caramel recipe from scratch?

1. Heat ingredients- This includes sugar, corn syrup, heavy cream, butter, chocolate chips.
2. Add vanilla extract- After removing from heat.
3. Pour in a pan- Cool and refrigerate.
4. Remove pan from fridge- Cut into small pieces.
5. Dip squares- In melted chocolate.
6. Sprinkle flaky sea salt- On top.
7. Once set- Wrap each candy.

Variations 

Omit the chocolate topping- Dipping them in melted chocolate is not required.

Try other extracts- Such as almond, caramel, maple, bourbon, or rum.

Mix in nuts- Roasted and finely chopped is best. Add nuts such as peanuts, cashews, walnuts, or pecans.

Add spices or herbs- Such as cinnamon, ginger, cardamom, pumpkin pie spice, maybe even rosemary and thyme. Always remember a little amount goes a long way.

Other topping ideas- I used sea salt but you can use sprinkles, shredded nuts, shredded coconut, crushed Oreos, bacon bits, crushed pretzels, candied orange or lemon peels, or finely chopped dried fruit.

Add coffee- Mix in a small amount of instant coffee powder to the mixture for even more depth of flavor and a caffeine burst too.

Add zests- Such as orange zest for a citrusy acidic note to balance the salty and sweet flavors.

Tips and techniques for homemade caramel chocolate

Use semisweet chocolate or dark or milk- Don't use white chocolate in this recipe because it will not produce the correct results.

Do not let the caramel mixture over cook- Because you will have hard caramel then, and no one wants to chip a tooth.

Undercooking will result in softer caramels- Note this when you are making the caramels and watching the candy thermometer.

Use as homemade gifts- Cut them into your small squares or rectangles and wrap in wax paper or candy paper.

Spray your knife with cooking oil spray- Because it will cut right through the caramels smoothly. Wipe and spray the knife before each cut. 

Don’t use a serrated knife- Because the cuts are not as smooth. There are ridge marks left in the candy and it doesn't look as pretty.

For more precision, use a ruler- Because this allows you to mark out exact sizes for the candy, resulting in uniform pieces.

The candy mixture is EXTREMELY HOT- Especially when it reaches the desired temperature. Do not get it on your hands or try to lick it and taste it. You will burn yourself!

You must use flaky sea salt and not powdered form- Because it looks best appearance wise and will not make the treat too salty. Powder can be too over-whelming since you may end up sprinkling a lot. 

Must use a candy thermometer- There is no way to avoid it! The exact temperature is crucial for this recipe.

Lining the pan is super important- Because otherwise the caramel will stick and become impossible to remove from the pan. Some people skip the parchment paper and oil just the pan. I think it’s too risky because the sugar mixture can stick. I use parchment paper and then grease that too. It is worth the extra step.

Tastes best at room temperature- Because the center becomes ooey gooey perfection.

How to melt chocolate for dipping? Either use a double boiler on the stove, or microwave the chocolate at 30 second intervals, stirring between each heating.

What kind of corn syrup to use? I used regular corn syrup in this recipe as opposed to light.

Use unsalted butter- Because this prevents the candy from becoming too salty.

How to use candy thermometer? 

Simply clip it to the side of the pan, making sure the bulb doesn't touch the bottom of the pan. Then, wait for the temperature to read 240 degrees F, at which point you can remove the pan from heat.

How to cut salted chocolate caramel candy? How to slice it?

1. First, invert the slab of caramel on a wooden cutting board that's lined with wax paper.
2. Peel off the parchment paper and discard it.
3. If it's too hard to cut, let it sit for about 15 minutes at room temperature or until it softens slightly.
4. Spray a long, sharp non-serrated knife with oil and make slices.
5. Then, cut out small 1 inch square pieces.
6. Be sure to wipe the knife clean between each cut and spray it with oil.

How to wrap caramel? How to package it?

I like to wrap each candy in a wrapper or place them in mini candy cups. If you would like inspiration on how to package them, check out this Easy Food and Cookie Packaging Ideas post.

Why is my candy too soft? Why is it too hard?

This means the candy mixture did not get hot enough and reach 240 degrees F resulting in candy that is too soft. If it is too hard, it means the candy mixture is too hot and has exceeded the 240 degree F limit. Make sure to keep an eye on the candy thermometer the entire time so as to avoid either extreme.

Storage of homemade candy

Refrigerate- In a sealed container for 3-4 weeks.

Freeze- Wrapped candies can be stored for up to 2 month in a freezer safe container. Thaw to room temperature to enjoy again.

More homemade candy recipes

• Homemade Gourmet Chocolate
• Peanut Butter Eggs {4 Ingredients}
• How to Make Chocolate Bark
• White Chocolate Bark
• Easy Buckeye Recipe (Peanut Butter Balls)

More caramel desserts

• Caramel Cookies {Stuffed}
• Caramel Brownies (With Brownie Mix)
• Caramel Cake
• Caramel Pecan Sticky Buns
• Easy Caramel Apple Pie

Recipe