Dessert

Potato Chip Salted Champagne Caramels Recipe

ByNoah Steele December 30, 2025December 30, 2025

Introduction

These Potato Chip Salted Champagne Caramels offer a delightful blend of sweet, salty, and bubbly flavors. Rich caramel infused with champagne and complemented by crunchy potato chips makes for a unique treat perfect for special occasions or gifting.

The image shows several small rectangular caramel pieces spread out on crumpled white parchment paper. Each caramel piece is a deep golden-brown color and shiny in texture, with a topping of small, light beige sugar crystals sprinkled unevenly on top. The caramels have smooth edges and sit directly on the parchment, with some sugar crystals scattered around them. In the blurred background, there is a white marbled mug with a black pattern and an orange container, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
4 tablespoons unsalted butter

1/4 teaspoon salt
1/3 cup of your favorite champagne

1 1/2 cup white granulated sugar
1/4 cup corn syrup

1/2 teaspoon vanilla extract
1 cup kettle cooked potato chips, crushed into crumbs
metallic sprinkles

parchment paper for wrapping

Instructions

Step 1: Line an 8×8 baking dish with parchment paper and lightly spray it with nonstick spray.
Step 2: In a saucepan, combine the butter and cream. Heat until the butter melts and the mixture is warm, then remove from heat.

Step 3: In a large saucepan, stir together champagne, sugar, and corn syrup over medium heat until combined and thickened. Fit the pot with a candy thermometer but do not stir further.
Step 4: Allow the mixture to boil until it reaches a golden caramel color, between 275-300°F. Avoid exceeding 320°F.
Step 5: Turn off the heat. Slowly pour the cream and butter mixture into the saucepan while whisking continuously. The mixture will bubble and expand significantly.

Step 6: Return the saucepan to heat and cook until the temperature reaches 240-250°F. Remove from heat and stir in vanilla extract gently.
Step 7: Pour the caramel into the prepared baking dish. Tap the pan on the counter to release any bubbles. Let it set for at least 4 to 6 hours, preferably overnight, loosely covered with foil.
Step 8: When ready, lift the caramel block out using the parchment paper. Cut into desired sizes. Lightly spray a knife with nonstick spray to make cutting easier as the caramels are chewy.

Step 9: Sprinkle the cut caramels with metallic sprinkles and crushed potato chips, pressing gently to adhere.
Step 10: Wrap each caramel piece in a square of parchment paper, twisting the ends to secure. Serve alongside a glass of champagne for a perfect pairing.

Tips & Variations

Use a candy thermometer to ensure proper cooking temperatures for perfect caramel texture.

For a different flavor twist, try substituting champagne with sparkling white grape juice for a non-alcoholic version.
Pick kettle cooked chips with a stronger saltiness to enhance the sweet and salty contrast.
If you prefer softer caramels, pull them from the heat closer to 240°F; for chewier results, cook nearer to 250°F.

Storage

Store wrapped caramels in an airtight container at room temperature for up to two weeks. Avoid refrigeration as it can harden the caramels. To re-soften slightly, leave them at room temperature for a while before serving.

How to Serve

The image shows several small caramel candy pieces arranged on crumpled white parchment paper placed on a white marbled surface. Each caramel piece is a rich golden brown color with a soft, slightly glossy texture and topped with small, light golden oat flakes. In the background, there is a blurred white cup with a gray marbled pattern and an orange drink, adding a cozy feel to the scene. The focus is on the candies in the front center, emphasizing their chewy texture and oat topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of alcohol instead of champagne?

Yes, you can substitute champagne with prosecco, sparkling wine, or even a light white wine. Just be mindful that some flavors may alter the final taste of the caramels.

How do I know when the caramel is cooked to the right temperature?

Using a candy thermometer is the best way to gauge doneness. The caramel should reach between 240°F and 250°F for the correct chewy texture. Below that, it may be too soft; above, it could become hard and brittle.