Description
These Homemade Chocolate Caramels are a delightful treat combining creamy caramel with rich milk chocolate and a sprinkle of coarse sea salt for the perfect balance of sweet and salty. Made easily in the microwave, this recipe yields soft, chewy caramels coated with silky chocolate, perfect for gifting or indulging yourself.
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 Caramel Mixture: In a microwave-safe bowl, combine butter, sugar, brown sugar, corn syrup, and sweetened condensed milk. Stir the mixture until smooth to make sure all ingredients are well blended for even cooking.
- Cook Caramel: Microwave the mixture for 6 minutes total, stopping every 2 minutes to stir thoroughly. This process evenly cooks the caramel and prevents burning, resulting in a silky texture.
- Set Caramel: Pour the hot caramel mixture into a 9 x 9 inch baking pan. Let it cool completely at room temperature, allowing it to solidify so it can be handled and cut into squares.
- Prepare Chocolate Coating: In a microwave-safe bowl, melt the milk chocolate chips with vegetable oil until smooth and glossy. This oil helps the chocolate to be more fluid for easy dipping.
- Dip Caramels in Chocolate: Cut the set caramel into squares. Dip each square into the melted chocolate, ensuring it is evenly coated, then place on a wax paper-lined baking sheet to set.
- Add Sea Salt Topping: While the chocolate is still wet, sprinkle coarse sea salt over each chocolate-dipped caramel to add a contrasting texture and enhance the flavor.
- Cool and Harden Chocolate: Allow the chocolate coating to cool completely and harden before serving or storing. This ensures the caramels hold their shape and have a satisfying snap.
Notes
- Use a microwave-safe bowl for cooking caramel and melting chocolate to avoid damage or hazards.
- Stirring often during caramel cooking prevents burning and helps achieve a smooth texture.
- Coarse sea salt can be substituted with flaky salt for a different texture.
- Store caramels in an airtight container at room temperature for up to two weeks.
- If chocolate sets too hard, allow caramels to warm slightly at room temperature before eating.
