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chocolate caramel candy

Chocolate Caramel Candy

These shiny chocolate caramel candies filled with crunchy toasted hazelnuts and a touch of sea salt are outrageously decadent and beautiful!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings 24 servings
Calories 72kcal


  • 12 oz chocolate must contain cocoa butter


Tempering Chocolate Instructions

  • Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. Then stir
  • Heat again for another 30 seconds, stir, then 15 seconds, stir, then 10 seconds, stir. Make sure your temperature never goes above 90ºF for dark chocolate. 86F for milk chocolate and 84F for white chocolate. DO NOT RUSH THIS
  • If your chocolate is not fully melted then only do another 5 seconds until it is melted
  • Now your chocolate is in temper and ready to use!

Caramel Filling

  • Bring sugar and water to a boil on medium high in a medium sized sauce pan. Cover with a lid for 5 minutes
  • Remove lid and continue cooking sugar until thermometer reads 350º (hard crack stage) or it's a deep golden brown color. No need to stir.
  • Remove from heat and add in your butter in small pieces. Be careful, it will bubble up. Slowly whisk in your cream until combined.
  • Add in your sea salt and let set at room temperature overnight or cool in the refrigerator.



Calories: 72kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 41mg | Fiber: 1g | Sugar: 7g | Calcium: 3mg | Iron: 0.4mg