Chocolate-Dipped Vanilla Caramels Recipe

Chocolate-Dipped Vanilla Caramels Recipe

How To Make Chocolate-Dipped Vanilla Caramels

Rich and decadent vanilla caramels are made even more indulgent and, dare we say, sinful by dipping them in a healthy dose of bittersweet chocolate.

Preparation: 5 minutes
Cooking: 1 hour
Cool Time: 15 minutes
Total: 1 hour 20 minutes



  • 2unsalted butter stick
  • cupsgranulated sugar
  • 1cuplight corn syrup
  • 1cupheavy cream
  • 1vanilla bean
  • coarse sea salt
  • 1lbbittersweet chocolate


  1. Line a 9×13-inch pan with foil; spray it with vegetable oil. In a heavy saucepan, melt the butter. Add the sugar, corn syrup, and cream and bring to a boil, stirring until the sugar dissolves.

  2. Add the vanilla seeds. Cook over moderately low heat for about 1 hour, stirring, until a golden caramel forms and the temperature reaches 245 degrees F on a candy thermometer.

  3. Stir in 1 tablespoon of salt and scrape the caramel into the prepared pan. Let cool and set completely overnight.

  4. Lightly oil a sheet of parchment paper and line 2 baking sheets with wax paper. Invert the caramel onto the parchment and peel off the foil. Using a sharp knife, cut the caramel into 1-inch-wide strips and then into 1-inch squares.

  5. Dip the squares into the chocolate, tap off the excess, and transfer to the wax paper on the baking sheets. Sprinkle lightly with sea salt and refrigerate for 10 minutes. Alternatively, wrap the plain caramel squares in wax paper and tie with thread.


  • Calories: 627.77kcal
  • Fat: 34.01g
  • Saturated Fat: 20.95g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 9.85g
  • Polyunsaturated Fat: 1.21g
  • Carbohydrates: 88.25g
  • Fiber: 2.23g
  • Sugar: 84.62g
  • Protein: 2.15g
  • Cholesterol: 67.66mg
  • Sodium: 341.77mg
  • Calcium: 33.86mg
  • Potassium: 159.16mg
  • Iron: 1.22mg
  • Vitamin A: 210.34µg
  • Vitamin C: 0.12mg
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