Homemade Salted Caramel (+ Caramel Chocolates!)

Feel free to enjoy this caramel one table spoon at a time as is, drizzle it over some ice cream, or even make it into chocolates, like I have. To that end, I have also included the recipe for the chocolate option, and it is simple and fun to make. If you have little ones, they will love making these treats… and eating them too!

prep time:35 min
cook time:40 min
ready in:1 min
Varya (Barbara) Kapran
Varya is a wellness coach who works with clients worldwide, supporting them in their goals through a combination of cutting edge research, alternative therapies, and other techniques. It is her m mission to help people reconnect with their bodies. Her website provides support, care, resources, coaching, and community for those who wish to improve their quality of life.
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  • 400 ml whole organic whipping cream (for caramel)
  • 3/4 cup raw cane sugar (you can use coconut sap sugar if you prefer) (for caramel)
  • 1 1/2-2 tsp himalayan sea salt, to taste (for caramel)
  • 3 tbsp water (for caramel)
  • 1/4 cup organic/grassfed cultured butter, melted (for caramel)
  • 1 - 80% Camino chocolate bar (100 g) (for chocolates)
  • 1 tsp coconut oil (for chocolates)
  • * plastic chocolate/candy shape sheet (for chocolates)
  • FOR CARAMEL: 1. Place all caramel ingredients in a medium sized pot on the stove, on med heat. Stir, and allow to come to a boil.
  • 2. Decrease heat to a simmer, and stir continuously (turn on some nice music meanwhile) for 25 min until the caramel has thickened.
  • 3. Remove from heat, and beat up a bit with a spoon until the colour lightens a bit.
  • 4. Allow to cool on the stove, and pour over some ice cream, or make chocolates! Or transfer to the fridge and enjoy one delectable spoonful at a time. If you ever want to reheat the caramel, simply do so over a double boiler.
  • FOR CHOCOLATES: 1. Break chocolate bar into pieces, and melt over a double boiler with the 1 tsp coconut oil. Stir well. When melted and mixed, lower heat to minimum and simply keep warm
  • 2. Select a new paintbrush or candy brush for this project. Dip it in the chocolate, and use it to fill the bottom and sides of each little mold on the shape sheet (choose whatever shape you prefer!). Ensure that you have a nice thick layer and that you cannot see the bottom. Place sheet in the freezer for 3 min. Then remove, and brush more chocolate onto the sides if you see any spots that are light. Place back in the freezer for 3 min.
  • 3. Spoon caramel into the chocolate filled shapes (approx 1/2 tsp ea). Place sheet into freezer for 5 min.
  • 4. Using a teaspoon and the brush to even out after, cover the caramel with another layer of chocolate. Place in freezer for 25 min.
  • 5. Pop chocolates out one at a time by pressing on the individual shapes. I recommend also placing the dish you will be serving the chocolates on into the freezer prior, so that the chocolates will not melt.
  • 6. Arrange on serving dish, and place back into freezer until ready to serve (otherwise they will begin to melt a bit). Enjoy!