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anti-valentine's day salted caramels

(2 ratings)
Blue Ribbon Recipe by
Vail Bee
Sacramento, CA

...because it's the worst holiday in existence, so I make these every year around this time and celebrate the stupidity of Valentine's Day with my friends :)

Blue Ribbon Recipe

A sweet way to celebrate Valentine's Day with these divine chocolate-dipped salted caramels. They're easier to make than you'd think and more delicious than you can imagine. Give them to friends or your sweetheart for a tasty gift. They look so nice, they'll think you picked them up at the store.

— The Test Kitchen @kitchencrew
(2 ratings)
yield serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For anti-valentine's day salted caramels

  • 1 1/2 stick
  • 2 1/4 c
    brown or granulated sugar (both are good, but I prefer brown sugar)
  • 2 c
    light corn syrup
  • 1 c
    sweetened condensed milk
  • 1 tsp
    vanilla extract
  • cracked sea salt
  • 12 oz
    bag dark chocolate chips (can sub semi-sweet)

How To Make anti-valentine's day salted caramels

Test Kitchen Tips
Make sure to use a small cookie sheet rather than a large one. A large cookie sheet will make the caramels too thin. Also, allow an overhang of the parchment paper. That will make it easier to remove the caramels. If your caramels get stuck, just run a knife around the edges.
  • Combining all ingredients, except salt, in pan.
    Combine all ingredients EXCEPT for the sea salt and chocolate in large saucepan.
  • Bringing sugar and ingredients to a boil.
    Heat to medium heat and stir continually until everything is dissolved and incorporated (about 15 minutes and/or 240 degrees F on a candy thermometer).
  • Lining pan with parchment or wax paper.
    Line a small cookie sheet or 9x13 baking pan with wax or parchment paper.
  • Pouring hot mixture into pan.
    Remove mixture from heat and pour into pan.
  • Sprinkling sea salt on top of caramel.
    Sprinkle top of caramel generously with sea salt.
  • Cutting cooled caramel into squares.
    Let cool (about an hour). Then cut into small square or rectangular pieces
  • Melting dark chocolate in a double boiler.
    Melt dark chocolate slowly over a double boiler, keep heat low making sure water remains a continual simmer
  • Dipping caramels into chocolate.
    Dip each piece of caramel, face down into the chocolate so that it covers the salt.
  • Cooling caramels on a baking sheet.
    Cool on a separate cookie sheet also lined with wax or parchment paper (or a cooling rack if you prefer that).
  • Caramels dipped in chocolate and cooled.
    You don't have to, but I like to wrap the treats in small squares of wax paper to give to my friends. Also if you are allergic or prefer to not use chocolate, I have made this many times without it. It's just as good and you can probably cut larger pieces if you like.

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