Best 10 Salted Milk Chocolate Caramels Recipes

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Salted milk chocolate caramels are a delightful and indulgent treat that combines the sweetness of caramel with the richness of chocolate and a hint of salt. These bite-sized candies are perfect for satisfying your sweet tooth or as a gift for friends and family. Salted milk chocolate caramels can be made at home with just a few simple ingredients, and the result is a delicious and professional-looking candy that is sure to impress.

Here are our top 10 tried and tested recipes!

SALTED CHOCOLATE CARAMELS



Salted Chocolate Caramels image

Categories     Candy     Chocolate     Dessert     Christmas     Valentine's Day     Edible Gift     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 64 candies

Number Of Ingredients 11

2 cups heavy cream
10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1 3/4 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into tablespoon pieces
2 teaspoons flaky sea salt such as Maldon
Vegetable oil for greasing
Special Equipment
parchment paper; a candy thermometer

Steps:

  • Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
  • Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
  • Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
  • Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.

SALTED CHOCOLATE COVERED CARAMELS



Salted Chocolate Covered Caramels image

Chocolate caramels that are soft, chewy, and perfectly melt away in your mouth. Before starting to make these, get all equipment ready and ingredients measured out. This recipe has been inspired and adapted from Jacques Pépin's book, "Chez Jacques: Traditions and Rituals of a Cook."

Provided by Adam and Joanne Gallagher

Time 45m

Yield Makes approximately 40 caramels

Number Of Ingredients 8

1/2 cup (113 grams) unsalted butter (1 stick)
1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)
3 tablespoons water
1/4 cup (60 ml) light corn syrup
1 cup (200 grams) sugar
1 pound high quality chocolate, milk, dark, or white
2 tablespoons butter
1/2 teaspoon course or flaked sea salt

Steps:

  • Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
  • Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
  • In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
  • Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
  • Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
  • The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream - so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
  • By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
  • The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
  • Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1-inch squares.
  • Line a baking sheet with parchment paper. Then, use a heavy knife to chop chocolate into small pieces. Separate about 1/3 cup of the chocolate and set aside then add the remaining chocolate to a microwave-safe bowl. Add the butter then microwave for 30 to 45 seconds, stir then repeat until melted (stirring after every 30 to 45-seconds). Once the chocolate has melted, add the 1/3 cup of chocolate and stir until smooth and shiny.
  • Use two forks to dip each caramel into the melted chocolate then place onto parchment paper. Sprinkle a little salt on top of each caramel and allow chocolate to set.
  • Wrap caramels in plastic wrap or waxed paper and enjoy immediately or refrigerate for enjoying later.

SALTED CARAMEL MILK CHOCOLATE CAKE



Salted Caramel Milk Chocolate Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h15m

Yield 2 (9-inch) cake layers

Number Of Ingredients 19

18 ounces milk chocolate, finely chopped
10 ounces semisweet or bittersweet chocolate, finely chopped
1 1/2 cups sugar
2 1/4 cups heavy cream
1/2 tablespoon fine sea salt
1 1/2 sticks room temperature unsalted butter, cut into cubes
1 Chocolate Cake recipe, recipe follows
Sea salt flakes (recommended: Maldon)
2 sticks unsalted butter, softened, plus more for greasing pan
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 1/4 cup packed light brown sugar
1/2 cup granulated sugar
4 eggs, at room temperature for 30 minutes
1/3 cup semisweet chocolate, melted and cooled
2 teaspoons pure vanilla extract
1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)

Steps:

  • Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled.
  • Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour.
  • Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes.
  • Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
  • Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
  • Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.

SALTED MILK CHOCOLATE CARAMELS



Salted Milk Chocolate Caramels image

Make and share this Salted Milk Chocolate Caramels recipe from Food.com.

Provided by Luckeysbaking

Categories     Candy

Time 1h10m

Yield 5 5, 50 serving(s)

Number Of Ingredients 7

190 g butter
2 cups sugar
2 cups heavy cream
1 cup syrup
1 tablespoon sugar syrup
1 tablespoon vanilla powder
2 teaspoons ocean salt

Steps:

  • 1. Melt the butter.
  • 2. Add, salt, sugar, cream, glucose syrup, syrup, chocolate and vanilla.
  • 3. Let simmer for about 30-40 min on low heat. You can also boil it longer, just make sure the heat stays under 100 degrees Celsius. I like to boil my caramel longer, since I believe it adds more4.
  • 4. After 30 - 40 min increase the heat and boil it until it has reached 120-125 degrees Celsius. OR make something called a ball-test (see at the end of receipt.
  • 5. Poor in to a oven form with a baking paper in or buttered.
  • 6. Put in the fridge to set. When set a little, sprinkle some extra sea salt on the caramel, believe me, this is what makes these babies heaven to eat so don´t skip the salt people!
  • 7.Cut in to desired size.
  • 8. Cut squares out of baking paper, pack each on them in or why not skip this part and eat them straight away?;) Enjoy!

Nutrition Facts : Calories 105.6, Fat 6.6, SaturatedFat 4.1, Cholesterol 21.2, Sodium 128.8, Carbohydrate 12.1, Sugar 9.3, Protein 0.2

CHOCOLATE CARAMELS WITH SEA SALT



Chocolate Caramels With Sea Salt image

We've listened to your comments on this recipe, and tested it - then retested it. It's adapted from "Mast Brothers Chocolate: A Family Cookbook," by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture. (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out - caramel is extremely hot. It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.

Provided by Julia Moskin

Categories     dessert

Time 55m

Yield About 100 small caramels

Number Of Ingredients 5

1/4 pound/114 grams (1 stick) unsalted butter
1 1/4 cups/300 milliliters heavy cream
2 cups/400 grams granulated sugar
5 ounces/143 grams bittersweet chocolate (70 percent cacao solids), broken into pieces
1 teaspoon flaky sea salt, such as Maldon

Steps:

  • Line an 8-inch square pan with parchment paper or aluminum foil, leaving an extra inch or two hanging over the sides.
  • In a small saucepan, heat butter and cream until melted and hot, but do not allow mixture to boil.
  • Make the caramel: Pour sugar into a large saucepan fitted with a candy or instant-read thermometer. Heat sugar over medium heat until areas begin to melt and turn brown. Using a wooden or silicone spoon, stir melted areas to redistribute the heat. Continue to melt sugar, stirring gently to break up clumps until it is dark brown, bubbling and clear, about 330 degrees. This will take about 15 minutes.
  • Immediately pour cream-butter mixture through a strainer into caramelized sugar, but be careful: It will bubble wildly. Heat the mixture over medium-high heat to 255 degrees. This will take about 10 minutes.
  • Reduce heat to very low, add chocolate, and stir until melted and smooth.
  • Pour mixture into lined pan and let cool 20 minutes. Sprinkle salt on top. Let cool at room temperature until firm, about 3 hours or overnight. (If weather is hot and humid, chill in refrigerator.)
  • When caramels are cool and firm, use the parchment paper or aluminum foil to lift caramel slab out of pan. Using a large sharp knife and a ruler, cut into small squares, about 3/4 inch. Refrigerated caramel will need to soften slightly at room temperature before cutting.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 5 grams, TransFat 0 grams

CHOCOLATE-TOPPED SEA SALT CARAMELS



Chocolate-Topped Sea Salt Caramels image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 48

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Caramel, Sodium 120 mg, Sugar 19 g, TransFat 0 g

SALTED CHOCOLATE CARAMELS



Salted Chocolate Caramels image

Provided by Liz Gutman

Categories     Chocolate     Halloween     Edible Gift     Candy Thermometer     Butter

Yield Makes about 120 one-inch pieces

Number Of Ingredients 15

Special Equipment
Large (13" x 18") rimmed baking sheet
Candy thermometer
Heatproof spatula
Cutting board, lined with parchment or wax paper
Wax twisting papers
Ingredients
3 1/2 tablespoons (50 g) unsalted butter, plus about 1 teaspoon for greasing thebaking sheet
1 3/4 cups (350 g) granulated sugar
3 1/2 ounces (100 g) unsweetened dark chocolate, chopped into small pieces (about 1/2 cup)
1 1/2 cups (12 ounces/375 g) evaporated milk
2/3 cup (160 g) heavy (whipping) cream
3/4 cup plus 1 tablespoon (300 g) light corn syrup
1 tablespoon (20 g) coarse sea salt
Cooking spray or vegetable oil

Steps:

  • 1. Grease the baking sheet with the 1 teaspoon butter, and set it aside on a heatproof surface.
  • 2. Combine the sugar, chocolate, evaporated milk, and heavy cream, in a large (6- to 8-quart) saucepan or stockpot. Bring to a boil over medium-high heat, uncovered and without stirring.
  • 3. Once the mixture has come to a boil, insert the candy thermometer. Add the corn syrup, and stir gently with the heatproof spatula until everything is mixed well. Reduce the heat to medium-low and cook, stirring often and making sure to scrape the bottom of the pot to keep the mixture from burning, until the mixture reaches 230°F/110°C (thread stage), about 30 minutes.
  • 4. Add the 3 1/2 tablespoons butter and, stirring continuously, cook the caramel until it reaches 238°F/115°C (soft ball stage), 15 to 20 minutes. Remove the caramel from the heat.
  • 5. Stir in the salt, making sure to mix well so that it's distributed evenly. Wearing oven mitts, carefully pour the caramel onto the prepared baking sheet. Allow it to cool completely until it's firm to the touch, at least 3 hours, preferably overnight. (If it's humid, cover the caramel with plastic wrap until you can cut it and wrap it in wax paper.)
  • 6. Lightly coat a sharp chef's knife with cooking spray, and run the tip around the edge of the baking sheet to release the caramel. Gently turn the caramel out onto the lined cutting board, and cut it into 1-inch squares. Wrap the pieces in wax twisting paper (to turn the squares into little logs, fold each piece over on itself, wrap the twisting paper around it and roll the wrapped caramel against the cutting board, then twist the ends of the paper shut).
  • Store the caramels in an airtight container at cool room temperature for up to 4 weeks; they'll last for up to 3 months in the refrigerator.

CHOCOLATE-COVERED SALTED CARAMELS



Chocolate-Covered Salted Caramels image

Avoid the lines at your local candy shop and create these beautiful salted caramels. These Chocolate-Covered Salted Caramels are great for gifting.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 8 servings

Number Of Ingredients 3

1 pkg. (11 oz.) KRAFT Caramels
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
2 tsp. sea salt

Steps:

  • Insert toothpick into 1 caramel; dip in chocolate, turning until completely coated. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
  • Sprinkle with salt. Let stand at room temperature 30 min. or until chocolate is firm.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 710 mg, Carbohydrate 38 g, Fiber 1 g, Sugar 34 g, Protein 3 g

SALTED CARAMEL CANDIES



Salted Caramel Candies image

Chewy caramels with a sprinkling of sea salt are the ultimate in melt-in-your-mouth decadence.

Provided by By Inspired Taste

Categories     Dessert

Time 1h30m

Yield 35

Number Of Ingredients 7

3/4 cup whipping cream
1 teaspoon vanilla
1/2 teaspoon kosher (coarse) salt
4 tablespoons salted butter, softened
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon coarse sea salt

Steps:

  • Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
  • In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.
  • In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.
  • Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.
  • Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.
  • Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.
  • Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.
  • When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 7 g, TransFat 0 g

CHOCOLATE COVERED CARAMELS



Chocolate Covered Caramels image

These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.

Provided by Cheryl Johnson

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 2h25m

Yield 64

Number Of Ingredients 7

1 cup butter
2 ¼ cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 pound milk chocolate
1 tablespoon butter

Steps:

  • Grease an 8 x 8 inch square pan.
  • In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
  • When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
  • Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
  • Dip caramel squares in chocolate and place on wax paper to cool.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g

Tips:

  • For a smooth caramel, use a heavy-bottomed saucepan and stir the mixture constantly.
  • To prevent the caramel from crystallizing, add a pinch of cream of tartar or corn syrup.
  • For a softer caramel, cook it to a lower temperature (235-240°F). For a harder caramel, cook it to a higher temperature (245-250°F).
  • To make sure the caramel is cooked to the right temperature, use a candy thermometer.
  • When you pour the caramel into the pan, make sure it is an even layer. This will help to ensure that the caramels are all the same size and shape.
  • Let the caramels cool completely before cutting them. This will help to prevent them from sticking to the knife.
  • Store the caramels in an airtight container at room temperature. They will keep for up to 2 weeks.

Conclusion:

Salted milk chocolate caramels are a delicious and easy-to-make treat. They are perfect for parties, gifts, or just enjoying on your own. With a few simple tips and tricks, you can make perfect caramels every time. So what are you waiting for? Give this recipe a try today!

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