Description
These Homemade Chocolate Caramels are a deliciously rich and creamy treat perfect for candy lovers. Combining buttery caramel with smooth milk chocolate coating and a hint of coarse sea salt, these bites offer a perfect balance of sweet and salty flavors. Made easily in the microwave and requiring no fancy equipment, this recipe yields soft, chewy caramels enrobed in decadent chocolate—ideal for gifting or enjoying as a special indulgence.
Ingredients
Scale
Caramel
- ¼ cup butter
- ½ cup sugar
- ½ cup brown sugar
- ½ cup light corn syrup
- ½ cup sweetened condensed milk
Chocolate Coating
- 3 cups milk chocolate chips
- 2 teaspoons vegetable oil
Topping
- 1 teaspoon coarse sea salt
Instructions
- Prepare the caramel mixture: Combine the butter, granulated sugar, brown sugar, light corn syrup, and sweetened condensed milk in a microwave-safe bowl. Stir the ingredients together until the mixture is smooth and well combined to ensure even cooking.
- Cook the caramel: Microwave the mixture on high for 6 minutes total, stirring every 2 minutes to prevent burning and to help the sugars dissolve properly. This will create a thick, caramelized base perfect for forming candies.
- Set the caramel: Pour the hot caramel into a 9 x 9 inch baking pan lined with parchment paper or lightly greased. Spread it evenly and allow it to cool completely at room temperature until firm enough to cut into squares.
- Dip caramels in chocolate: Cut the set caramel into bite-sized squares. Melt the milk chocolate chips with vegetable oil in a microwave-safe bowl or over a double boiler until smooth. Dip each caramel square into the melted chocolate, fully coating it, then place it on a wax paper-lined baking sheet.
- Add sea salt and cool: Immediately sprinkle the dipped caramels with coarse sea salt to add a salty contrast to the sweet chocolate. Let the chocolate harden completely at room temperature or in the refrigerator before storing or serving.
Notes
- Use a microwave-safe bowl for cooking the caramel to avoid any issues with heat transfer.
- Stirring every 2 minutes during microwaving helps prevent scorching or uneven cooking.
- If you prefer, you can substitute semi-sweet chocolate chips for a less sweet coating.
- Store finished caramels in an airtight container at room temperature for up to 2 weeks.
- For a firmer caramel, cook a minute longer but monitor closely to avoid burning.
