Dark Chocolate Caramels with Smoked Sea Salt

by Laura on December 9, 2010

I’ve made caramel for many years now, but when I saw this recipe in the December, 2006 issue of Gourmet magazine I had a feeling it would become a staple in our Christmas candy repertoire.  It has.  I make it every year now, and it gets a lot of wows.  Salted candy has been trendy for a few years now, but I think it’s a trend that will last a while.  Salty and sweet are such a happy pair.  And this caramel is that and more.  There is a dark background note from the amber sugar, and the dark chocolate is fruity.  I thought adding a smoky note with smoked flakes of sea salt would make it even better.  Ooh, it’s good.  I made a double batch this year so I can give little boxes of this caramel to its most devoted fans in addition to the usual cookie and candy boxes we deliver.  And so that we can have a few extra, too!

Music for making dark chocolate caramels with smoked salt
Ella Fitzgerald’s rich, sweetsmoky voice is perfect.  Ella Wishes You a Swingin’ Christmas

This recipe is part of the Cookie Baking and Candy Making Plan for 2010 (here).

    Resources for hard-to-find ingredients here.
    Storage tips here.

{ 6 comments… read them below or add one }

1 amy johnson December 10, 2010 at 6:36 am

Linda, These look delicious! I, too, make carmels, but have yet to try chocolate. I have been so enjoying your holiday posts and look forward to keeping up with a taste of the Midwest when we move. Best, Amy

2 Will December 10, 2010 at 10:27 am

Hope you still have some of these. I love dark chocolate.

3 Laura December 10, 2010 at 2:05 pm

Thank you, Amy! I wish you well as you move South.

4 Laura December 10, 2010 at 2:06 pm

Of course, Will! I’ll save some just for you.

5 Jessica December 19, 2011 at 7:02 am

I stumbled across this and decided to make them for Christmas. They are glorious!!! I skipped the salt because I know most of my family wouldn’t like it, but I sprinkled a few for myself and oh man SO GOOD! Plus they aren’t hard to make just a little time and elbow grease (to clean everything up). Now go make these :)

6 Laura December 19, 2011 at 8:49 am

Thank you, Jessica! So sweet of you. If you cook them to a degree or two higher, skip the salt, and roll them after they’ve been cut, they’re the best homemade tootsie roll.

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