Chocolate Caramels
User Reviews
4.5
Chocolate Caramels
Description
Chocolate Caramels blend butter, heavy cream, corn syrup, granulated sugar, and unsweetened chocolate into a luscious, sweet candy that sets firm yet tender. Cooking the mixture to the precise temperature of 240°F is crucial to achieve the correct chewy consistency typical of caramels. Adding vanilla extract off the heat lifts the flavor, and folding in chopped, roasted, and salted nuts adds a pleasant crunch and balancing savory note. After pouring the mixture into a buttered pan, chilling to room temperature firms the candy for clean slicing into pieces. A sharp, non-serrated knife wiped between cuts prevents sticking and jagged edges, allowing you to shape squares or rectangles as preferred.
The resulting caramel treats combine chocolate richness with buttery sweetness and a satisfying chew. Nuts are optional but bring an additional layer of taste and texture if included. These caramels can be served as a gift, a dessert bite, or a nostalgic snack.
Originating from a family recipe passed down through generations, these caramels carry traditional techniques and ingredient ratios ensuring reliable results each time. Buttering the pan prevents sticking and facilitates easy removal, while constant gentle stirring during cooking prevents scorching. Using a candy thermometer is recommended to monitor the temperature closely for optimal texture.
Ingredients
- 1 cup unsalted butter plus more for buttering the pan
- 1½ cups heavy cream
- 1½ cups corn syrup
- 2 cups granulated sugar
- 4 ounces unsweetened chocolate roughly chopped, baking bar
- 2 teaspoons vanilla extract pure
- 1½ cups nuts optional, chopped, roasted and salted
Instructions
- Generously butter a 9" x 13" pan and set aside.
- In a heavy-bottomed, medium-sized saucepan over medium to medium-high heat, stir together butter, cream, corn syrup, sugar, and chocolate. Once everything is melted together, add a candy/kitchen thermometer to the saucepan to gauge the temperature - this is very important. Stir gently, and quite constantly, with a spatula or wooden spoon until mixture just reaches 240°F, and then quickly pull saucepan from heat.
- With saucepan off the heat, stir in the vanilla. If adding nuts, stir them in now. Pour mixture into prepared pan. Let cool to room temperature.
- Use a long, sharp, non-serrated knife to cut the caramel into pieces, wiping the knife clean in between cuts for the cleanest cuts. I like to cut into 0.75" x 1.75" pieces (as shown in my photos) or 1" x 1" squares, but you can make them any size you like.
Notes
- Use a candy or kitchen thermometer to monitor the temperature closely, aiming for precisely 240°F to get proper caramel consistency.
- Butter the pan generously before pouring in the caramel mixture to ensure easy removal once set.
- If including nuts, use chopped, roasted, and salted varieties to balance the caramel sweetness and add texture.
- Cut caramels with a long, sharp, non-serrated knife, wiping it clean between cuts for smooth edges.
- Let the caramel cool completely to room temperature before cutting to maintain shape and firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 78kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 9mg | 3% |
| Sodium | 12mg | 1% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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