Chocolate caramel squares with sea salt might be the quintessential holiday confection. While the chocolate and sea salt balances out the sweetness of the caramel, the caramel really needs to be the show stopper. Soft enough to bite into it easily, a deep rich flavor, but it is the visually sharp edges that define the square.
Ingredients - chocolate caramel squares
Equipment - chocolate caramel squares
- thick bottomed heavy duty pot
- I use this one so I have complete control over the temperature, I'm not tied to the stove, and it's nonstick. You need to use an 8 quart minimum size.
- candy thermometer
- When making caramel, you need a precise end temperature. This digital thermometer is easy to read. The extra long stem makes sure you don't get burned which checking the temperature.
- high heat spatula to make sure you don't melt your plastic into your caramel while cooking
- 9 X 13 baking sheet with raised edges
- parchment paper
- non-stick cooking spray
- sharp knife
Cutting and Dipping
When I cut my caramel for squares, I use a ruler and parchment paper to make sure they are exactly 1" by 1".
- Measure 1" using the ruler on the caramel slab. Using the straight end of parchment paper, place against the 1" mark. Cut along the parchment paper to make sure the strip even.
- Cut your 1" strip into even 1" squares using a guillotine like motion with your knife. Place squares on parchment paper while you cut the rest of the squares.
- Bottoming: Before you fully dip your caramel squares, you need to bottom them. Bottoming the squares allows for easier coverage with you fully dip them. It also strengthens the coating so caramel will not "weep" out of it.
- Fully coat the caramel square by dipping it in chocolate. Remove the square using a dipping fork. Tap excess chocolate off the square by tapping the fork on the side of the bowl.
- Sea salt topping: once you place the fully coated square on the parchment paper, sprinkle sea salt on top. The salt will need to be sprinkled on the chocolate before it fully sets up.
Storage and shelf life
Chocolate covered caramel squares should be stored in an airtight container at normal room conditions. Do not store in the refrigerator because the caramel constrict, causing the chocolate to crack upon warming. The shelf life is approximately 3 to 4 months.
Caramel for chocolate covered squares
- 680 grams evaporated milk ( 2, 12 ounce cans)
- 480 grams heavy cream
- 600 grams white sugar
- 100 grams brown sugar
- 8 grams salt
- 170 grams unsalted butter
- 570 grams corn syrup
- 3 grams sunflower or soy lecithin liquid
- Add all ingredients except corn syrup to a large, thick bottomed pot.
- Cook over medium high heat with constant stirring until mixture reaches 230F.
- Stream in corn syrup while caramel boils.
- Continue cooking and stirring until mixture reaches 243F.
- Pour into prepared pan. Cool to touch.
- Top with parchment. Cover with foil. Let sit for 12-24 hours.
- Cut into 1" by 1" squares. Dip in chocolate.