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Salted Caramel Chocolates, THMS, Keto, SF, GF

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Servings 34
Author Glenda Groff


  • Caramel:
  • 1/2 cup butter
  • 1 cup heavy whipped cream
  • 2 tablespoons Brown Sugar Sweetener Substitute or Gentle Sweet
  • 1/8 teaspoons Olive Nation Brown Sugar Extract
  • 1/4 teaspoon vanilla
  • Chocolate Coating:
  • 1 bag 7 ounces Lily's Milk Chocolate Chips
  • coarse pretzel salt


  1. Caramel: In a 1 quart sauce pan over medium heat, melt the butter. Continue cooking the butter over medium heat until it turns golden brown. Heat the cream slightly (you dont want it ice cold from the fridge). Add to the saucepan along with the sweetener. Reduce heat until low and simmer for 5-6 minutes or until the caramel is reduce to half. Add the extracts. Stir well. You will see small brown flecks in it but that is ok. It is from the butter being browned. Pour the prepared caramel into molds. Refrigerate until set. Pop each caramel out of the mold. I return them to the fridge to stay firm while I prepare the chocolate. Chocolate Coating: melt the chocolate chips in the microwave in 15 second intervals or use a Wilton Melting Pot. Stirring between each time. Dip each caramel in the chocolate. Place on a parchment covered sheet to harden. Sprinkle with coarse pretzel salt while the chocolate is still soft. 34 candies.