Total TimePrep: 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 245° (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.
Editor's NoteWe 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.
Nutrition Facts1 caramel: 94 calories, 5g fat (3g saturated fat), 16mg cholesterol, 10mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 0 protein.
Apr 11, 2019
While I tested my thermometer and followed directions exactly, it came out as a hard slab, tastes like worthers hard chocolate candies. Unimpressed!
Nov 9, 2018
Turned out perfectly! Just be sure to test your thermometer before making.
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.
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.