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Milk Chocolate Covered Salted Caramels

These milk chocolate covered salted caramels are always the chocolates that get eaten first in my chocolate gift box. I don’t know, it’s something about my salted caramel that makes people crazy. The salted, buttery caramel pairs beautifully with the decadent milk chocolate, creating the most delicate little treats.

 

 

Snappy milk chocolate cover with a gooey salted caramel center that just oozes out of it is one of my all time favorite chocolates (or caramels?). I have a hard time distinguishing between caramels and chocolates for this particular recipe and you may see me change between the two.

 

If you like Rolos, Center or Smil, you will definitely love these. These are like Rolos just with much higher quality ingredients and saltier caramel. I’d say they aren’t even comparable in deliciousness.

 

Vintage white plate with milk chocolates and caramels, dried lavender as decor.

 

Chocolate gift boxes

 

Either way, trust me when I say people love these little treats and wait all year long for me to give them a box of chocolates for Christmas! This one is always included, or else people might knock down my door and demand me making them on Christmas Eve. Just a warning.

 

Anyway, I also usually always include a couple more, like one of my personal favorites; the peppermint cream cheese filled truffles, or raspberry white chocolates, peppermint patties, almond crunch and chocolate coffee truffles.

 

I like to have a little bit of everything, including white, milk and dark chocolate, peppermint, fruits, coffee and salted caramel. Different textures, from smooth to snappy to crunchy. The perfect chocolate gift box!

 

But remember, always include milk chocolate covered salted caramels.

 

A stack of milk chocolates, oozing caramel from the top one.

 

The BEST salted caramel

 

The reason why these are so good, is simply the best salted caramel ever. I’m not joking. It is perfectly salty, super buttery and of course sweet and caramel-y.

 

It is fairly simple to make too, although not easy to take photos of all the steps because everything goes so fast. Sorry about that! However, you only need a handful of staple ingredients;

 

  • sugar
  • water
  • heavy cream
  • butter
  • vanilla extract
  • and salt.

 

Ingredients to make salted caramel.

 

I also use this salted caramel for my salted caramel macarons, marshmallows and salted caramel chai cake, and a thinner version for salted caramel apple mini pavlovas, apple caramel latte macchiato and apple pie cake. Yes, salted caramel and apples are perfect together!

 

To succeed in making salted caramel

 

You should opt for a light bottomed tall sided saucepan. Light to easy monitor the caramelization process, and tall sided because once you add the heavy cream, it will burst almost like a volcano.

 

I would also go for a long, wooden spoon. As you will stir all the time when mixing in the heavy cream, the steam from the caramel can be too hot if you have a shorter spoon. Yes, been there, done that. And because everything goes so fast, have all the ingredients prepared and in line. To summarize:

 

  • Light bottom
  • Tall sided
  • Long, wooden spoon
  • Prepare all the ingredients

 

Start with sugar and water in the saucepan on medium high heat. Stir until the sugar has dissolved, but you absolutely need to stop stirring before it boils! This to avoid crystallization. Let it boil for about 7-8 minutes or until it has gotten an amber color and smells nutty/close to slightly burned.

 

Pouring salted caramel into glass jar.

 

Take it off the heat, and slowly pour in the heavy cream while you constantly whisk. It will bubble and grow, but reduces again once you have stirred a bit. Then add in butter, one tbsp at a time, while constantly whisking. Then add vanilla extract and salt and pour the caramel into a heat proof jar to let cool.

 

How to temper milk chocolate

 

I talk about tempering chocolate a bit, and that is because I LOVE that snappy chocolate coating. Sometimes I can’t manage to keep the temperature at an acceptable level at all times, and some of the chocolates thus won’t get that snappy texture. It is such a bummer, so I highly recommend getting a candy thermometer to know the temperature at all times.

 

First melt the chocolate, but reserve 1/4 of the chocolate for after. I like to do this in the microwave at 30 second intervals, and stirring in between. Once it has melted, check the temperature. It should reach a temperature of 113F (45C). If it hasn’t yet, just add the chocolate back in microwave and heat in about 5 seconds intervals.

 

Once it has reached this temperature, add the rest of the chocolate chunks and stir until completely melted. This is to speed up the cooling process. Once it has reached a temperature of 79F (25C), now heat it back up to 82F (28C). This temperature of 82F is what you ideally should try to keep it at while you do all your chocolate work.

 

Spatula drizzling tempered chocolate into bowl.

 

To keep it at that temperature, I often switch to a water bath. Have a small saucepan with a little simmering water in it, and keep the bowl of chocolate on top. Make sure you keep it at the lowest heat possible and stir often. Check the temperature so it’s not way too hot or too cold, a few degrees up and down are fine.

 

If you want to know how to temper dark chocolate, read this peppermint cream cheese truffles recipe. And if you are more into white chocolate, read this raspberry filled white chocolates recipe.

 

How to make them

 

Once you have tempered milk chocolate, you can pour it into your favorite chocolate moulds. Make sure the walls of the moulds are completely covered, because the slightest hole will make the caramel ooze out of them. Once you have one layer of chocolate, put the moulds in the fridge for 15-30 minutes or until the chocolate has set.

 

Moulds filled with milk chocolate.

Piping bag piping caramel into chocolate moulds.

 

Pour in prepared caramel and sprinkle with a little extra Maldon salt if desired (it should be desired). Make sure to not add caramel all the way to the top. Put them back in the fridge for another 15 minutes just to firm up the caramel. Now add the rest of the chocolate, completely cover the caramel. Set in the fridge another 15-30 minutes or until firm.

 

Now you can add the milk chocolate covered salted caramels to chocolate boxes or cookie boxes. Enjoy!

 

White plate with milk chocolate covered caramels. Salted caramel in the upper right corner.

 

Did you like these salted caramel filled chocolates? Here’s more small treats I think you will enjoy:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

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White plate with milk chocolates, some open showing the caramel inside.

Milk Chocolate Covered Salted Caramels

Yield: 45 chocolates
Prep Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

Buttery, salted caramel pairs beautifully with decadent milk chocolate, creating the most delicate little chocolate covered salted caramels!

Ingredients

  • 1 cup granulated sugar, 200g
  • 1/4 cup water, 4 tbsp
  • 7 tbsp heavy cream, 100ml
  • 3 tbsp butter, cut in 1 tbsp sized pieces, 45g
  • 1 tsp vanilla extract, optional
  • 1 tsp salt
  • 1 lb. high quality milk chocolate, 450g
  • Extra Maldon salt, if desired

Instructions

  1. First, make the caramel. Prepare all the ingredients beforehand.
  2. In a light bottomed, tall sided saucepan, add sugar and water. On medium high heat, stir until sugar has dissolved but you have to stop stirring before it boils or else it can crystallize.
  3. Let boil for 7-8 minutes or until it has gotten an amber color and smells nutty/slightly burned. Take it off the heat.
  4. While constantly whisking, slowly pour in the heavy cream. It will burst and grow a little but just keep stirring.
  5. Add in butter, one tbsp at a time, while constantly whisking. Then stir in vanilla extract and salt. Pour into a heat proof jar and let cool.
  6. Temper the chocolate* and pour it into your favorite chocolate moulds. Make sure the walls of the moulds are completely covered, because the slightest hole will make the caramel ooze out of them. Once you have one layer of chocolate, put the moulds in the fridge for 15-30 minutes or until the chocolate has set.
  7. Pour in prepared caramel (easiest with a piping bag) and sprinkle with a little extra Maldon salt if desired. Make sure to not add caramel all the way to the top. Put them back in the fridge for another 15 minutes just to firm up the caramel. Now add the rest of the chocolate, completely cover the caramel. Set in the fridge another 15-30 minutes or until firm.

Notes

* Melt chocolate, but reserve 1/4. Heat until it reaches 113F (45C), then add the reserved chocolate and stir until it has reached 79F (25C), now heat it back up to 82F (28C). This is where you want to try to keep the temperature when making chocolates. Read it more thoroughly in the blog post.

Nutrition Information:
Yield: 45 Serving Size: 1
Amount Per Serving: Calories: 86Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 80mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 1g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Natalia

Wednesday 6th of October 2021

Omg, these are the best homemade caramels ever! I made them for a friend's birthday, everyone loved them! Thank you for sharing!

Stine Mari | Ginger with Spice

Sunday 10th of October 2021

Thank you so much, I'm glad you enjoyed them!

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