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Chocolate Caramels with Sea Salt

  • Author: Kelsey Nixon
  • Yield: 5 dozen caramels 1x


Caramels can be finicky and even a bit daunting when making them at home. They’re either too soft and won’t hold their shape, or too hard and pull out your fillings. The secret is to nail the sugar cooking temperature with absolute precision – to do this you need the right tools.


  • ⅔ cup lightly salted pepitas (toasted)
  • 2 cups heavy cream
  • 10 oz. good-quality semisweet chocolate, finely chopped
  • ½ cup light corn syrup
  • 1 ½ cups sugar
  • ¼ cup water
  • ¼ teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 2 teaspoons Maldon Sea Salt
  • Vegetable oil for greasing


Using an 8-inch square baking pan, line with 2 sheets of parchment paper overlapping one another. Evenly sprinkle the toasted pepitas on the bottom of the pan. Set aside until ready to use.

In a heavy-bottomed saucepan, bring heavy cream to a boil over medium-high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.

In a separate heavy pot, bring corn syrup, sugar, water, and salt to a boil over medium-high heat, stirring until sugar is dissolved. Continue to boil without stirring until sugar is a deep golden color, about 10 minutes. Tilt pan and carefully pour in chocolate mixture. Continue to boil over moderate heat, stirring frequently, until mixture registers 247°F on thermometer, about 15 minutes. Add butter, stirring until completely melted and temperature reaches 255°F then immediately pour into lined baking pan. Let caramel stand 10 minutes, then sprinkle evenly with flaky sea salt. Cool completely, 1-2 hrs.

Carefully remove caramel onto a clean surface then peel off parchment. On a cutting board cut caramels into 1-inch squares with a well-oiled knife.