Rating: 5 stars
3 Ratings
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These deliciously buttery caramels are covered with rich dark chocolate and just a touch of sea salt for an incredible combination that you will love! Store in the refrigerator.

Recipe Summary

10 mins
9 hrs 30 mins
9 hrs 50 mins
10 mins
64 1-inch square caramels


Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Butter an 8-inch square baking pan.

  • Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.

  • Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.

  • Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.

  • Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.

  • Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.

Nutrition Facts

77 calories; protein 0.3g; carbohydrates 9.7g; fat 4.7g; cholesterol 8.9mg; sodium 97.6mg. Full Nutrition