Chocolate Dipped Salted Caramel Filled Recipe

Prepare ingredients

Measure sugar, butter (cut into tablespoons), cream (warmed slightly), corn syrup, salt, and vanilla so everything is ready to use. Warm the cream briefly in microwave or on stove until just warm to the touch (not boiling).

Make caramel

Place the granulated sugar and optional corn syrup in a medium heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir initially) as the sugar melts. Once edges begin to liquefy, use a heatproof spatula or wooden spoon to gently stir and encourage even melting. Continue cooking until the sugar becomes a deep amber color (watch carefully to avoid burning).

Add butter

When sugar reaches amber, remove pan from heat and carefully add the butter pieces a few at a time, stirring constantly. The mixture will bubble vigorously — stand back and stir until butter is fully incorporated.

Incorporate cream

Slowly pour the warm heavy cream into the caramel while stirring continuously. The mixture will foam; continue stirring until smooth and uniform. If any hardened bits form, return pan to low heat and stir until dissolved.

Finish caramel

Stir in sea salt and vanilla extract. Allow the caramel to cool in the pan for 15–20 minutes, then transfer to a shallow container and chill until thick enough to pipe but still pliable (about 1–2 hours in refrigerator). For faster chilling, spread caramel in a shallow dish to cool more quickly.

Temper (or melt) the chocolate

Chop chocolate if using bars. For best snap and shine temper the chocolate: place about two-thirds of the chocolate in a heatproof bowl over barely simmering water (double boiler) until it reaches 45–50°C (113–122°F) for dark chocolate. Remove from heat and add remaining chocolate to cool it to about 27–28°C (80–82°F). Return briefly to heat to raise to a working temper of 31–32°C (88–90°F). If you prefer a simpler method, gently melt all chocolate to about 45°C then allow to cool to about 30–31°C before using. Stir in 1 tsp cocoa butter or neutral oil if using to improve sheen and fluidity.

Create chocolate cups

Using a small spoon or paintbrush, coat the inside of each mold cavity with a thin layer of chocolate, working quickly to get even coverage. Place molds in the refrigerator for 3–5 minutes to set the first layer. Remove and add a second thin layer to ensure the shells are sturdy enough to hold the caramel. Chill again until fully set (about 10 minutes). If using a cavity mold, scrape the top edges with a palette knife to remove excess chocolate for a clean rim.

Fill with caramel

Transfer the chilled caramel to a pastry bag or zip-top bag and snip a small corner. Pipe caramel into the chocolate shells, leaving a 2–3 mm gap from the top edge so the final chocolate seal can adhere. If the caramel has become very firm, warm it slightly until pipeable but not runny.

Seal with chocolate

Reheat the remaining tempered chocolate to working temperature if it has cooled below 30°C. Spoon or pipe a thin layer of chocolate over the caramel to seal each mold. Use a scraper to remove excess and smooth the surface. Gently tap the mold on the counter to release any air bubbles.

Set and finish

Place the filled molds in the refrigerator for 10–15 minutes to fully set. Once chocolate is firm, unmold the candies carefully by flexing the silicone or tapping the mold. Sprinkle a tiny pinch of flaky sea salt on each chocolate for a finishing touch.

Storage

Store chocolates in an airtight container in a cool, dry place (ideally 15–18°C / 59–64°F) for up to 2 weeks, or refrigerate for up to 3 weeks (bring to room temperature before serving to restore shine and texture).