Chocolate Caramels Recipe

Chocolate Caramels Recipe photo by Taste of Home

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When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today.

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Chocolate Caramels Recipe

Prep: 5 min. Cook: 1 hour 40 min. + cooling

Yield: 32 Servings

5 45 50

Ingredients

1 teaspoon butter, softened
1 cup sugar
3/4 cup light corn syrup
2 ounces unsweetened chocolate, chopped
1-1/2 cups heavy whipping cream, divided

Directions

Line a 9-in. x 5-in. loaf pan with foil and grease the foil with butter; set aside.
In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 248° (firm-ball stage).
Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends. Yield: 1-1/4 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 caramel equals 94 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 10 mg sodium, 13 g carbohydrate, trace fiber, trace protein.

Originally published as Chocolate Caramels in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p73