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chocolate covered bourbon caramels sliced in half

Salted Chocolate Covered Bourbon Caramels

Soft and chewy caramels with a hint of bourbon flavor dipped in dark chocolate make these bite-sized treats perfect for the holidays.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 40 caramels
Calories 145kcal
Author Ryan Beck


Bourbon Caramels

  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup heavy cream
  • ½ cup unsalted butter (1 stick)
  • ½ cup light corn syrup
  • ¼ cup bourbon
  • 2 teaspoon vanilla extract
  • 1 lb high quality chocolate (milk, semi-sweet, dark)
  • course sea salt for topping


  • Lightly oil an 8 x 8 inch pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
  • Place the sugars, heavy cream, butter, corn syrup and bourbon in a deep skillet or Dutch oven. Place over medium heat and attach a candy thermometer to the edge of the skillet with the tip touching the ingredients.
  • Bring to a boil, stirring occasionally and then reduce to medium-low. Allow the mixture to simmer until it reaches between 238°F and 245°F. The lower the temperature the softer the caramel. The moment it reaches your desired temperature, remove from heat and stir in the vanilla extract.
  • Carefully pour the caramel into the prepared dish and allow to cool for 4 hours.
  • Once the caramel is hard, unmold it. If it is too soft to work with, place in the refrigerator for 30 to 45 minutes to help it firm up. Then use a knife to cute into 1 x 1 inch squares.
  • Line a baking sheet with parchment paper. Chop the chocolate into fine pieces add ⅔ of it to a microwave safe bowl. Microwave in 30 second intervals, stirring in between until the chocolate has melted. Add the remaining chocolate and stir until it is smooth and shiny.
  • Use two forks to dip each caramel into the melted chocolate then place onto parchment paper. Sprinkle a little salt on top and allow the chocolate to set.


  • Use a candy thermometer to get an accurate temperature of the caramel.
  • Use bourbon that you enjoy as it contributes to the flavor.
  • If caramel is too soft to dip, place in fridge for 30 minutes before dipping in chocolate.
  • Quality chocolate makes all the difference in the taste of the bourbon caramels so use blocks or bars.


Serving: 1caramel | Calories: 145kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 1mg | Fiber: 1g | Sugar: 16g