Chocolate Caramels Recipe

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Chocolate Caramels Recipe
Chocolate Caramels Recipe photo by Taste of Home
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Chocolate Caramels Recipe

Read Reviews
3 2 2
Publisher Photo
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today.
MAKES:
32 servings
TOTAL TIME:
Prep: 5 min. Cook: 1 hour 40 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 5 min. Cook: 1 hour 40 min. + cooling

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 9x5-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.
Originally published as Chocolate Caramels in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p73

Nutritional Facts

1 caramel: 94 calories, 5g fat (3g saturated fat), 16mg cholesterol, 10mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 0 protein.

  • 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
  1. Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside.
  2. 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).
  3. 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.
Originally published as Chocolate Caramels in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p73

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Reviews forChocolate Caramels

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MY REVIEW
BrownieQueen2 User ID: 1836231 264589
Reviewed Apr. 12, 2017

"The caramels turned out perfectly! They had a great chocolate flavor! Sometimes candy temperatures vary depending according to altitude so since I live at 5000 feet I always use a cold water test. The first temperature of 234 is a soft ball, and the final temp of 248 degrees is a firm ball. If they cook beyond that they will be hard."

MY REVIEW
cdugdell User ID: 5127261 151033
Reviewed Dec. 21, 2013

"Not sure what happened but I followed the recipe to a tea and they were hard as a rock. they have good flavor they are just to hard to eat."

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