Chocolate Covered Sea Salt and Cognac Caramels

Courtesy of: MELT®
Average: 4 (1 vote)
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Made with Melt Organic, cognac and sea salt, these wonderful sweet treats should not be missed. The sweet and saltiness of this tasty chocolate treat is so good and the addition of the sweetened condensed milk help to create a silky texture that will melt in your mouth. Although the recipe does take some time, the steps are easy and the results will have you going back to this recipe again and again. Good things come to those who wait!

Author: Courtesy of MELT® Chef, Cygnia Rapp


  • Nonstick vegetable oil spray
  • 2 cups sugar
  • ½ cup light corn syrup
  • 1 14-oz can sweetened condensed milk
  • ½ cup Rich & Creamy MELT cut into pieces
  • 2 tablespoons cognac or bourbon
  • ½ teaspoon kosher salt
  • Flaky sea salt, like Maldon
  • 12 oz semi sweet chocolate chips


  1. Line the baking pan with parchment paper, leaving 2 inches overhang on all sides, and spray with nonstick spray.
  2. Bring sugar, corn syrup, and ¼ cup water to boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
  3. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8 to 10 minutes.
  4. Remove pot from heat and whisk in sweetened condensed milk and MELT Organic (the mixture will bubble vigorously) until smooth.
  5. Fit pot with the candy thermometer and return to medium-low heat.
  6. Cook, whisking constantly, until thermometer registers 240 degrees.
  7. Remove from heat and whisk in cognac and kosher salt.
  8. Pour into prepared baking pan and cool in the refrigerator for 1-2 hours.
  9. Melt the chocolate chips slowly on very low heat in thick-bottomed pot, like an enamel cast iron sauce pan.
  10. Be careful to not burn the chocolate.
  11. Pull the caramel from the refrigerator.
  12. Pour the chocolate over the caramel in the baking pan and spread evenly over the caramel.
  13. It should be a thin coat of chocolate over the caramel.
  14. Evenly sprinkle the flaky sea salt over the chocolate and place the baking pan into the refrigerator for another hour of chilling.
  15. Wipe down a sharp knife with canola oil (or any liquid oil) to cut your caramel otherwise the caramel will stick to your knife.
  16. Wrap individually in parchment paper to keep at room temperature or store in a cookie tin with parchment paper separating the layers of caramels until ready to enjoy!