Caramel buttercream-filled dark chocolate candies, made with homemade caramel, cloaked in dark chocolate, and sprinkled with crushed sea salt.
Since first discovering that I could make caramel sauce at home, easily, on my stovetop, without a candy thermometer, I’ve realized that there’s a whole new world of caramel-infused recipe possibilities at my fingertips and have been doing my best to take full advantage of that.
Second only to cookie dough, caramel might just be my favorite things to make (much to Zach’s annoyance, as he’s often left scraping burnt splashes of the sauce off of the stovetop… just remember that the sooner you wipe any splashes up the easier it is to clean, or maybe just don’t stir as vigorously and distractedly as I do).
And, of course, what pairs better with caramel than chocolate and sea salt?
This recipe is a trifecta of flavors–the dark chocolate, the sweet caramel buttercream filling, and the lightly salted tops that really help to bring out the sweetness and flavor of the caramel. Use the sea salt sparingly, as a little goes a long way.
These buttercream candies are made with a homemade caramel (don’t panic; it’s very easy to make, and no candy thermometer is required, just be sure you read the directions carefully) rolled into 1″ spheres, cloaked in a rich dark chocolate and then sprinkled with crushed sea salt, to taste.
They are very sweet and very rich, what you’d expect from chocolate coated caramel candy, and just one or two will be plenty to satiate your sweet tooth.
Just keep in mind that, while these are really quite easy candies and the actual work required does not take much time, there is a significant amount of time required to allow the caramel to cool completely (otherwise it will melt the powdered sugar and you’ll have a gloppy mess on your hands) and for the buttercream filling to set so that it’s manageable and can be rolled into balls. Make sure that you read the instructions through in advance to make sure you have enough time to finish them.
Ingredients
- 1 cup tightly packed light brown sugar
- 1/2 cup salted butter cut into Tbsp-sized pieces., 1 stick
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
- 1 tsp vanilla extract
- 2 1/4 cups powdered sugar - sifted
- 1 Tbsp cornstarch -sifted
- 2 cups dark chocolate chips/melting wafers*
- crushed sea salt for sprinkling**
Instructions
- In medium saucepan over medium-low heat, combine brown sugar, butter, heavy cream, and corn syrup.
- Stir until butter is completely melted.
- Increase heat to medium-high and, stirring constantly, bring the mixture to a boil.
- Boil for two minutes, stirring constantly, and then remove from heat. Continue to stir frequently so caramel doesn't burn.
- Allow to cool 5 minutes then stir in vanilla extract.
- Allow caramel to cool completely before proceeding (otherwise the heat from the caramel may melt the sugar and you will just have a mess on your hands).
- Once caramel has cooled completely, transfer to KitchenAid and, with mixer on low-speed, gradually stir in sifted powdered sugar and corn starch (if mixture is too sticky you may need to add up to another 1/2 cup sugar).
- Cover and refrigerate for 2-3 hours (or overnight).
- Roll mixture into 1" balls and place on wax-paper lined cookie sheet (if the mixture begins to be too warm or sticky, place in the freezer for 10 minutes before resuming).
- Place in freezer for 10-15 minutes.
- Prepare chocolate by melting in large bowl for 30 seconds, stirring, and then repeating at 15 second intervals until chocolate is completely melted.
- Dip buttercreams in chocolate***, transfer to wax-paper lined surface and allow the shells to harden before serving.
- Sprinkle sparingly with sea salt.
- Recommended that they be kept refrigerated
Notes
!**Add the sea salt very sparingly, even more-so than pictured in these photos. A little goes a long way.
!***Prepare chocolate by melting in large bowl for 30 seconds, stirring, and then repeating at 15 second intervals until chocolate is completely melted.
Dip buttercreams in chocolate***, transfer to wax-paper lined surface and allow the shells to harden before serving.
You May Also Like:
Cookie Dough Buttercream Candies
Dark Chocolate Mini Cupcakes with Salted Caramel Frosting
Caramel Ice Cream with Brownie Bits
Adina says
This is a great idea for homemade Christmas presents, in my case, homemade presents for my mother-in-law, her birthday is shortly before Christmas.
Sam says
Sounds like a great gift idea to me! 😀
Medha @ Whisk & Shout says
Your confections are always stunning! Love the creamy caramel here and I’m definitely someone with enough of a sweet tooth to eat one too many of these 🙂 Pinning!
Sam says
You’re so sweet, Medha! Thank you! 🙂
Jessica @ Sweetest Menu says
These look heavenly Sam! Gorgeous job!
Sam says
Thank you, Jessica! 🙂
Annie @ The Garlic Diaries says
Mmmmm I am a big fan of salted caramel ANYTHING! These look to die for – like always :). Pinned!
Sam says
Thanks so much, Annie! 😀
Sues says
These are beautiful!! And I love making caramel, too. I try to always have a jar of it in my fridge!
Sam says
Me too! It’s hard to keep from eating it by the spoonful, sometimes…
Amanda says
Very pretty! I love homemade candies. These are perfect for the holidays.
Sam says
Thanks Amanda! They really are, and they make great gifts, too!
Marsha | Marsha's Baking Addiction says
These look incredibly scrumptious! I’ll take a plateful! 🙂
Sam says
So glad you like them! 🙂
Jess @ Flying on Jess Fuel says
Oh yum, these sound amazing!! 🙂 And what perfect little gifts for the holidays!
Sam says
Thank you, Jess! 🙂
Jay says
Hi Sam thanks for the great recipe.
Sam says
No problem Jay, thanks for stopping by! 🙂
Meagan @ The F&B Department says
I know the pain of burnt sugar on everything, but making your own caramel is totally worth it! I’m dreaming of grabbing a fistful of these candies and shoving them into my mouth. So beautiful and perfect!!!
Sam says
Thanks so much, Meagan! 🙂
Cheyanne @ No Spoon Necessary says
I am SUPER excited to see what caramel-infused recipes you come up with, because if they are HALF as amazing as these candies – OMG I am in for a treat! These look fabulous, Sam!! Caramel buttercream chocolate and sea salt? SIGN ME UP! These would make great gifts for the holidays… if they don’t get eaten first! Pinned!! <3 Cheers, girlfriend!
Sam says
Thanks Cheyanne, I’m so glad you like them! 😀
Val says
Hi! What would happen if I used dark brown sugar? I’m going to make them and I have a ton of brown sugar in my pantry. Thank you!
Sam says
Hi Val! Dark brown sugar has a stronger molasses flavor. It would make the candies slightly richer than if you used light brown sugar, but it will definitely still work.