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Nutty Chocolate Caramels Recipe

Nutty Chocolate Caramels Recipe

“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 YIELD:48 servings


  • 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


  • 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.

Nutritional Facts

1 piece: 74 calories, 3g fat (1g saturated fat), 5mg cholesterol, 45mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 1g protein.

Reviews for Nutty Chocolate Caramels

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sallywitch24 User ID: 7650738 206619
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!"

stansclan User ID: 1688898 91700
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."

juskinner User ID: 5717344 117708
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."

waldnerlynn User ID: 2400104 117613
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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