Description

Delight in these rich and creamy homemade chocolate caramels, perfectly chewy with a decadent swirl of semisweet chocolate. This classic American candy recipe combines buttery caramel with smooth chocolate, finished with an optional sprinkle of flaky sea salt for a sophisticated touch. Ideal for holiday treats or gifting, these caramels are made on the stovetop with simple ingredients and a candy thermometer for perfect texture.

Ingredients

Caramel Base

1 cup granulated sugar
1 cup light corn syrup
1 cup heavy cream, divided (1/2 cup + 1/2 cup)
1/2 cup unsalted butter, cut into pieces
1/4 teaspoon salt

Flavor & Finish

1 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped
Flaky sea salt for topping (optional)

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Instructions

Prepare the Pan: Line an 8×8-inch baking pan with parchment paper and lightly grease it to prevent sticking.
Combine Initial Ingredients: In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, light corn syrup, and 1/2 cup of heavy cream. Stir constantly until the mixture begins to boil to ensure even heating and prevent burning.
Add Remaining Ingredients: Slowly stir in the remaining 1/2 cup heavy cream, unsalted butter pieces, and salt. Continue to combine the ingredients evenly.
Cook the Caramel: Allow the mixture to cook without stirring until it reaches 245°F (firm ball stage) on a candy thermometer. This precise temperature ensures the perfect chewy texture.
Incorporate Vanilla and Chocolate: Remove the pan from heat. Stir in the vanilla extract and chopped semisweet chocolate until the caramel is completely smooth and uniformly mixed.
Set the Caramel: Pour the hot caramel evenly into the prepared pan and smooth the surface. Let it cool at room temperature for at least 4 hours or until firm enough to cut.
Cut and Finish: Once set, cut the caramel into approximately 1-inch squares. Optionally, sprinkle with flaky sea salt for added flavor contrast.
Store: Wrap individual pieces in wax paper to prevent sticking and store in an airtight container at room temperature for up to two weeks.

Notes

Use a reliable candy thermometer for best results to avoid under or overcooking the caramel.
Store caramels in an airtight container at room temperature away from heat to maintain texture.
For a richer chocolate flavor, substitute semisweet chocolate with bittersweet chocolate.
Ensure to cook the caramel to the exact firm ball stage (245°F) for chewy caramels; lower temperatures yield softer caramels.
Wrapping individual pieces in wax paper helps prevent stickiness and makes for elegant presentation.