Salted Caramel Chocolates

Salted Caramel Chocolates

When it comes to pastry & movies I have my “favorites”.

Say Anything ~ Chocolate Cake.

Urban Cowboy ~ Donuts.

Serendipity ~ Eclairs.

Salted Caramel Chocolates

People who know me also know that my favorites (in both pastry & movies) change depending on what day of the week it is.

But those who know me well, will know that my all time favorite movie of my entire life is Saturday Night Fever, and my all time favorite pastry of my entire life is salted caramel chocolates.

It all makes sense you see, because Saturday Night Fever (more specifically John Travolta) is my first true love.

Yes it happened way way way way a long time ago when I was just a wee little thing and my love for JT (and specifically Tony Manero) was pure and unadulterated.

So it wouldn’t make sense for my true pastry confection to be anything BUT caramel, which happens to be none other than pure unadulterated sugar; just  in a more sophisticated form!

I know, I know….You are probably laughing at my childhood crush and fantasy to live in Brooklyn by day and dance the discos at night!

That’s Ok~ Laugh away because once you try this recipe to make your own caramel chocolates and you will be head over heels in love just like me!

For Valentine’s Day or Any Old Day, these chocolates are perfection (Kinda like JT *swoon*)!

All you need is a candy thermometer and some chocolate tempering skills (and if you don’t have the former you can get away with candy melts or Merckens ~ however to get the full experience of what a true chocolate caramel should taste like, I urge you to go for real couverture here and try to temper~ otherwise it’s kinda like what Saturday Night Fever would have been like if the Beatles did the soundtrack rather than the BeeGees it just isn’t the same.)

Ok enough of me being totally weird about my love for all things caramel, John Travolta and the BeeGees!

Let’s get to making salted caramel chocolates!

5.0 from 2 reviews
Salted Caramel Chocolates
Prep time
Cook time
Total time
Typically in candy making (and specifically caramels) you would need a marble slab and some metal frames, but since most of do not have either of those things Im going to show how to do this with 1/8 sheet pans
You will also need a candy thermometer
Serves: 2 Dz Caramel Chocolates
  • Granulated Sugar 1¼ cup (250g)
  • Sweetened Condensed Milk ⅔ cup (180g)
  • Water 7 Tablespoons (105ml)
  • Corn Syrup ½ cup + 3 Tablespoons (215g)
  • Unsalted Butter 7 Tablespoons (100g)
  • Salt ½ teaspoon (3g)
  • Vanilla Bean 1
  1. Combine the sugar, water, condensed milk and vanilla bean scraped of its seeds and include the pod in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
  2. Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
  3. Once it reaches 230°F add the butter and then bring to 243°F while stirring constantly
  4. When it gets to 243°F add the salt, remove the vanilla bean and then pour into the prepared pan as shown in the video
  5. Pour the hot caramel into the pan and let it sit at room temperature uncovered until it is completely cooled, then you can either wrap it with that excess parchment paper and some plastic wrap and use later or go onto cutting your squares for dipping in chocolate
  6. With a knife that has been sprayed lightly with pan spray cut the caramel pieces about 1" squared
  7. Next take some tempered chocolate and coat the top very lightly with a just a sheer coating of chocolate
  8. Dip the caramels into tempered chocolate and mark the tops with a fork and then sprinkle with sea salt
  9. If the chocolate is tempered properly they should all start to set within 5-6 minutes
If you do not did into chocolate right away, the caramel can be stored in the sheet pan wrapped well for up to 3 weeks at room temperature. You can remelt this caramel for dipping apples or to make my Samoa Brownie recipe.

Salted Caramel Chocolates are to be stored at room temperature for up to 3 weeks

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  1. Hi.

    Trying to find your vanilla cake recipe, but have had no luck. Would you please guide me and also it would have been helpful if there was a “search” box on your home page. I didn’t seen to be able to find that either.

    Thanks Gretch!

  2. Thank you so much for this caramel and tempering chocolate tutorial. I have been trying my hand at caramel and you answered a lot of the questions and concerns that I had with regards to chocolate for dipping.

  3. Thank you for all you do Gretchen. I use to bake all the time , then my husband passed and I just quit. Well thanks to you I have been trying to get back in the swing of things. Today would of been his 58th birthday. He died when he was just 50 and he was a choco- holic. He would of loved these caramels. Thank you for taking the time to do all you do.

    1. hi Christi! I’m so sorry for you loss, although it was 8 years I am sure it doesnt get easier 🙁
      I am happy to know you are getting back to your self and doing things that YOU LOVE! Make these caramels in his honor! and treat yourself too!

  4. Hey der,
    As u suggested m planning to make dis caramel to put in between two layers of cake. I hope dis will not get hard to eat after kept at room temp in between d layers of d cake.

    1. It doesnt get “hard” but as you see in the picture it is chewy like caramel- the only thing that will be difficult is cutting the cake (use a very sharp, VERY HOT knife)

  5. Hello Gretchen I love all of your recipes and I use them all the time…I was wondering could this caramel recipe be used as a filling like you do the Tequila Lime Truffles? If so how can this be done?

    1. Thanks! Well…the way I show here is exactly for truffles, so yes, you have to pour the hot caramel into the sheet pan (as shown) and then well….really do it like I showed you?
      I guess if you mean like Pipe-able? Not really because it is super hot, you will melt the chocolate you are piping it into. If you wait til it is cool, you cant pipe it. That is why caramels are made this way.

  6. So I made the caramels yesterday and after 24 hours still too soft. The caramel somewhat holds it shape but when flat on counter and you cut the caramel it bleeds back onto itself. I used my candy thermometer which I just bought, did the boil water test to determine how accurate, but it is NOT digital so eyeball the 243…Buying today the one u use, but is there anything I can do to make my caramel more stiff without burning it. afraid to recook and it burn. They taste AMAZING just won’t hold their shape..

    1. Hmm as long as it register 212 in the boil test it should be accurate. Im sorry this happened. Its not going to be really effective to try to remelt it and recook it- maybe you can use this filling in cake? And try again?

  7. Hello there, my name is Amanda and I love your recipes. I do have one question. about the Vanilla Bean . Atm I’m out of those but i do have Vanilla paste , is it better to add the paste in the start of the recipe or very last quick stir in ? Just double checking and thank you for taking the time to help.

  8. Hi Gretchen! Thank you for the wonderful recipe. I attempted to make the caramel for the twix bars and the I used a candy thermometer and followed all of the directions carefully. My caramel tasted great but it was hard! I was really confused and then my hubby reminded me we live above elevation – b/c we are in Colorado. How do I adjust my caramel making and chocolate making in order to temper the chocolate perfectly and make chewy caramel for the high altitude? Also, for future reference what else do I need to watch out for baking wise b/c of the higher altitude? I have noticed my cookies don’t rise as well so I add extra flour.
    Thank you!

  9. Hi Gretchen!
    I looooove caramel and chocolate and these look like I will have a new addiction
    Can they also be made as cake pops or are they too sticky to form a ball shape?
    Thank you!

  10. All your cakes and candy look so beautiful and I will be visiting your site frequently. Do you make any Harry Potter Cakes?

  11. Hi Gretchen, Can i add some alcohol in this chocolate. If yes, at what point and in how much quantity? Which type of alcohol would go be best?

    1. You can add alcohol to the caramel, brandy, grand marnier, rum, frangelico, all the sweet liquors work great.
      A couple tbs

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