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Homemade dark chocolate caramels drizzled with sea salt

Dark Chocolate Caramels

Indulge in rich, chewy caramel enveloped in silky dark chocolate, making it a perfect treat for gifting or enjoying yourself.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16 pieces
Course: Candy, Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Caramel
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter Softened
  • 1/2 cup heavy cream May substitute with full-fat coconut milk for a vegan version.
  • 1/4 cup light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
For the Chocolate Coating
  • 8 ounces Ghirardelli dark chocolate Or your favorite high-quality dark chocolate.
  • Sea salt for sprinkling For topping before chocolate hardens.

Method
 

Preparation
  1. In a medium saucepan, combine the sugar, butter, heavy cream, and corn syrup.
  2. Cook over medium heat, stirring constantly, until the mixture reaches 240°F (soft ball stage).
  3. Remove from heat and stir in the vanilla extract and sea salt. Mix until well combined.
  4. Pour the caramel into a greased 8×8-inch pan and let it cool completely at room temperature.
  5. Once cooled, cut into bite-sized squares using a sharp knife.
  6. Melt the dark chocolate using a microwave or a double boiler until smooth.
  7. Dip each caramel square in the melted chocolate, ensuring it's fully coated.
  8. Place them on a lined baking sheet and sprinkle a pinch of sea salt on each chocolate-covered caramel.
  9. Let them set until the chocolate hardens completely.

Notes

Store in an airtight container at room temperature for up to a week, or freeze for up to three months. Use parchment paper between layers when freezing to prevent sticking.