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Edible Gifting Week #1: Chocolate Dipped Salted Caramels (Corn Syrup Free)

Candy making is such a fun holiday time activity and these caramels make the perfect gift. Wrap them up, serve them at parties, or simply enjoy them yourself!

Prep Time 5 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 40 minutes



  1. Grease an 8x8 inch pan with oil. Line with parchment paper and grease parchment also.
  2. Combine brown sugar and water in a medium saucepan and stir together well. Wipe down the side of pan with a wet spatula or pastry brush to make sure there are no sugar crystals stuck to the side. Place pan over low heat and bring the mixture slowly to a boil and cook for 8 to 10 minutes without stirring until it the syrup starts to darken and smell caramely. It should read somewhere between 270°F to 300°F on a candy thermometer.
  3. While your syrup is boiling gently, mix the salt and cream in a separate small saucepan and place over medium heat. Stir until steaming and then set aside.
  4. Once your syrup is ready, turn off heat and carefully pour in cream mixture (it will bubble). Stir gently, then return to heat and bring mixture back to a boil until it reaches 245°F to 250°F.
  5. Remove from heat and stir in vanilla quickly, then pour caramel into prepared pan.
  6. Allow the caramel to cool and set for at least 3 hours or overnight. Once set, cut them into small squares. Melt chocolate in a double boiler and dip caramels to coat then place on wire rack to allow excess to drip off. If desired, sprinkle with sea salt then allow chocolate to dry.