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Chocolate Caramels

 Chocolate Caramels
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today.
32 ServingsPrep: 5 min. Cook: 1 hour 40 min. + cooling


  • 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


  • 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.
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.