Chocolate Caramels Recipe
Chocolate Caramels Recipe photo by Taste of Home

Chocolate Caramels Recipe

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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.
TOTAL TIME: Prep: 5 min. Cook: 1 hour 40 min. + cooling
MAKES:32 servings
Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Cook: 1 hour 40 min. + cooling
MAKES: 32 servings


  • 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

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.


  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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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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