Description
Indulge in these rich and creamy homemade chocolate caramels, crafted with a perfect blend of butter, brown sugar, corn syrup, and sweetened condensed milk. Melting semi-sweet chocolate chips into the caramel creates a luscious chocolate twist, while the optional flaked sea salt adds a delightful finish. These soft, bite-sized treats are perfect for satisfying your sweet tooth and are sure to impress as a classic American dessert.
Ingredients
Scale
Caramel Base
- 1 cup unsalted butter, cut into pieces
- 2 1/4 cups packed brown sugar
- 1 cup light corn syrup
- 1 (14 oz) can sweetened condensed milk
- 1/2 teaspoon salt
Flavoring and Topping
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Flaked sea salt for topping (optional)
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper and lightly grease it to prevent sticking and make removal easier.
- Melt the Butter: In a large, heavy-bottomed saucepan, melt the butter over medium heat, allowing it to fully liquefy but not brown.
- Combine Ingredients: Stir in the brown sugar, corn syrup, sweetened condensed milk, and salt into the melted butter, mixing well to combine all components evenly.
- Cook the Mixture: Cook the mixture over medium heat, stirring constantly with a heatproof spatula or wooden spoon, maintaining a steady temperature until the candy thermometer reads 240°F (soft-ball stage), approximately 12 to 15 minutes. Constant stirring prevents burning and ensures even cooking.
- Add Vanilla Extract: Remove the saucepan from heat and immediately stir in the vanilla extract to infuse the caramel with its signature flavor.
- Melt in Chocolate Chips: Quickly add the semi-sweet chocolate chips, stirring rapidly until fully melted and the mixture is smooth and glossy.
- Pour and Set: Pour the glossy chocolate caramel mixture into the prepared baking dish, smoothing the top with a spatula for even thickness. Sprinkle with flaked sea salt if desired to add a hint of saltiness.
- Cool and Cut: Let the caramels cool at room temperature for several hours until fully set and firm. Once ready, lift the caramel slab out using the parchment paper and cut into 64 small squares with a sharp knife. For easier cutting and wrapping, chilling the caramels slightly before slicing is recommended.
Notes
- Use a candy thermometer for precise temperature control to achieve the perfect soft-ball stage texture.
- Chill the caramels slightly before cutting to make slicing and wrapping easier and cleaner.
- Store caramels in wax paper or an airtight container at room temperature to maintain freshness for up to 2 weeks.
