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Chocolate-Topped Sea Salt Caramels

Sweet and salty flavors are combined in these delicious chocolate coated caramels- perfect dessert to treat a crowd.

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( 46 Ratings)

46 Ratings

5 Stars 33%

4 Stars 11%

3 Stars 37%

2 Stars

1 Stars 13%

Member Reviews ( 12 )

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Prep Time 1 hr 10 min
Total Time 2 hr 40 min
Servings 48

Ingredients

: Butter for greasing

1: cup butter (do not use margarine)

2 1/2: cups packed brown sugar (1 lb)

1/2: teaspoon coarse sea salt

1: cup light corn syrup

1: can (14 oz) sweetened condensed milk (not evaporated)

1: teaspoon vanilla

1/2: cup semisweet chocolate chips

1/2: teaspoon vegetable oil

1: teaspoon coarse sea salt

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Directions

1 Line bottom and sides of 11x7-inch glass baking dish or pan with foil, leaving 1 inch foil overhanging on 2 opposite sides of pan; grease foil with butter.
2 In 3-quart heavy saucepan, melt butter over medium heat. Stir in brown sugar, 1/2 teaspoon salt, the corn syrup and milk. Cook over medium heat, stirring constantly, until mixture begins to boil.
3 Reduce heat to medium-low. Cook 40 to 50 minutes or until 248°F on candy thermometer (firm ball stage). Remove from heat; stir in vanilla. Pour into pan. Refrigerate about 1 hour or until completely cooled.
4 In small microwavable bowl, microwave chocolate chips and oil on High 30 to 40 seconds, stirring every 10 seconds, until chocolate is melted. Using spatula, spread chocolate evenly over caramel layer. Sprinkle with 1 teaspoon salt. Refrigerate about 30 minutes or until chocolate is set.
5 Remove caramels from baking dish to cutting surface, using foil to lift; peel back foil. Cut into 8 rows by 6 rows. Store at room temperature.

EXPERT TIPS

Expert Tips

If you don’t have coarse sea salt, any coarse salt will do.

To serve, place caramels in mini decorative paper baking cups if desired.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Caramel

Calories: 140
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 120mg; 120%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 0g 0% Sugars 19g 19% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 12/5/2012 11:21:57 AM REPORT ABUSE Grammyjl said:

Rating:

These caramels are very good. I did not let them get overly cold in the refrigerator before I cut them. I wiped the knife with vegetable oil and though sticky they cut fairly easily. As for the chocolate not sticking--I just left them in the refrigerator until just set, not hard, and I had no problem with the chocolate not sticking. Also do not store in the refrigerator. They get hard as rocks and impossible to chew.

This reply was: Helpful Inspiring

Posted 11/21/2012 11:14:00 PM REPORT ABUSE JXMN said:

Rating:

Besides it being my first time making caramel (maybe my mistake #1), but it burnt, they were impossible to cut (tried to warm my knife, butter my knife, and microwave the pan for a minute). I was really looking forward to these.

This reply was: Helpful Inspiring