Chocolate Covered Caramels Recipe
Make Chocolate Covered Caramels Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Caramel Filling
Chocolate Coating
Optional Toppings
Method
Caramel Filling
Prepare the Caramel
In a medium saucepan over medium heat, combine granulated sugar, butter, and corn syrup. Stir continuously to dissolve the sugar completely.
Add Heavy Cream
Once the mixture is bubbling, slowly add the heavy cream while stirring. Be cautious as the mixture will bubble up.
Cook the Caramel
Continue to cook the mixture, stirring constantly, until it reaches a temperature of 240°F (soft ball stage) on a candy thermometer. This should take about 10-15 minutes.
Add Sea Salt
Remove the caramel from heat and stir in the sea salt. Allow it to cool slightly before pouring it into a prepared 8x8-inch baking pan lined with parchment paper.
Chill the Caramel
Refrigerate the caramel for at least 2 hours or until it is firm.
Chocolate Coating
Melt the Chocolate
In a microwave-safe bowl, combine dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
Cut the Caramel
Once the caramel is firm, remove it from the fridge and cut it into small squares or rectangles.
Coat the Caramels
Dip each caramel piece into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.
Add Optional Toppings
If desired, sprinkle sea salt flakes or chopped nuts over the chocolate-coated caramels before the chocolate sets.
Set the Chocolates
Place the coated caramels on a parchment-lined baking sheet and let them sit at room temperature or refrigerate until the chocolate is hardened.