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

Nutty Chocolate Caramels Recipe

Publisher Photo
“My mother-in-law and her mother used this recipe and passed it on to me over 30 years ago,” says Anita Gay of Janesville, Wisconsin. “The caramels make a great gift during the holidays.”
TOTAL TIME: Prep: 5 min. Cook: 40 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 5 min. Cook: 40 min. + cooling
MAKES: 48 servings

Ingredients

  • 2 teaspoons plus 1/4 cup butter, divided
  • 3/4 cup light corn syrup
  • 1/4 cup cold water
  • 1-1/2 cups sugar
  • 3 ounces semisweet chocolate, chopped
  • 1/2 teaspoon salt
  • 1 cup half-and-half cream
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts

Nutritional Facts

1 serving (1 piece) equals 74 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 45 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. Line an 8-in. square pan with foil. Grease with 1 teaspoon butter; set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter; add the corn syrup, water, sugar, chocolate, salt and remaining butter. Cook and stir over medium heat until smooth and blended, about 6 minutes.
  2. Gradually stir in cream. Cook and stir until a candy thermometer reads 245° (firm-ball stage), about 25 minutes. Remove from the heat; stir in vanilla and walnuts. Pour into prepared pan.
  3. Cool; cut into squares. Store in a covered container in the refrigerator. Remove from the refrigerator 1 hour before serving. Yield: 4 dozen (about 1-3/4 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 Nutty Chocolate Caramels in Taste of Home October/November 2005, p53

Nutritional Facts

1 serving (1 piece) equals 74 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 45 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Reviews for Nutty Chocolate Caramels

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 2, 2014

i tried this recipe today and it came out wonderfully!! i didnt cook mine to 245 because of other comments and i am SO GLAD i didnt cook it any more than that! i cooked mine till it hit 235 the soft ball stage and it has the consistency of a tootsie roll which is perfect for me. love this recipe!

MY REVIEW
Reviewed Dec. 14, 2011

I made these two days ago, and they turned out perfectly. Excellent chocolate taste, with a great consistency. Not too hard, or too soft. I cooked them to 246 degrees on my candy thermometer, and left out the nuts.

MY REVIEW
Reviewed Dec. 22, 2010

Contrary to the other review, my candy came out hard as a rock. I, too, used my candy thermometer and when it reached 245, I followed directions. Began to set up so quickly, I had difficulty spreading it in the pan. Now I have rock hard candy that you can't eat. Disappointing for the time and ingredients I put into it.

MY REVIEW
Reviewed Dec. 16, 2010

I tried this recipe and found that it does not set. It stayed soft, despite the candy thermometer reading 245 (and I did test it using boiling water before trying the recipe). I even tried freezing it, and found that it does not even freeze.

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