These Chocolate Caramels are such a delicious and rich twist on classic homemade caramels. They have the perfectly soft and chewy caramel texture that you love, but with a deep rich chocolate flavor woven right into the caramel. They are smooth, buttery, chewy, and extra special for holiday gifting, or sneaking one or two straight from the candy jar.
If you love homemade caramels as much as I do, but want something a little different these are such a fun twist. Instead of a chocolate covered caramel, we’re making actual chocolate flavored caramels! They feel nostalgic, and fancy, and I promise they’re easy to make! I’ve got all the tips and tricks for you so you can feel like a caramel making pro in no time!
Caramels take a little patience, while we wait for the candy to reach the temperature, but I promise its simple enough once you get going. You just need a candy thermometer to get the candy to the right temperature so your caramels set perfectly, and give you the best soft and chewy texture in each bite.
Why you’ll love these Chocolate Caramels
- Rich Chocolate Flavor: These are such a fun twist on homemade caramels, They kind of taste like the inside of a Riesen candy.
- Soft and Chewy Texture: Buttery, smooth, and just the right amount of chew in each bite.
- Perfect for Gifting – These homemade caramels are sweet, thoughtful, and will be loved by anyone you share them with!
- Make Ahead Option – These caramels store well at room temperature for up to 1 month. So they’re a great treat to make ahead, and space out all your holiday candy making!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Chocolate Caramels Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: You can actually use salted, or unsalted butter in this recipe.
- Granulated Sugar: Sweetens the caramels and forms the base of the candy.
- Light Corn Syrup: This helps keep your caramels extra smooth, and prevent them from being grainy.
- Heavy Cream: Helps give the caramels their super smooth texture. You can substitute evaporated milk instead.
- Semi Sweet Chocolate: Melts right into the caramel for a smooth chocolatey flavor.
- Vanilla Extract: Just a little to enhance the flavors.
- Salt: Just a little to balance the flavors. You can skip the salt if you’re using salted butter.
How to make Chocolate Caramels?
Step 1: Cook the Sugar. Add the Sugar, Heavy Cream, Corn Syrup, Butter, and Chocolate to a large heavy bottomed pot. Stir occasionally as the mixture comes to a boil.
Step 2: Cook until Firm Ball Stage. Add in a candy thermometer, and continue cooking the caramel, stirring constantly, until the caramel reaches about 240 F. If you want a slightly softer caramel go between 235 to 240 F. If you want a chewier caramel go between 240 to 245 F. (Adjust the temperature for elevation, tips below). Remove from the heat and stir in the vanilla extract and salt.
Step 3: Spread into the Pan. Pour the caramel into the prepared pan and spread the top evenly until smooth. Let the caramels cool for a couple hours until set.
Step 4: Cut into Caramel Squares. Use a large, sharp knife and cut the caramel into pieces. Wipe the knife between cuts to get nice, clean cuts. I like to cut the pieces to be about 1×1 inch squares.
Tips and Tricks
- Use a Candy Thermometer – This is a recipe that needs a candy thermometer! You need to ensure your caramel reaches the right temperature for the perfect texture!
- Firm Ball Stage – You want to cook your caramels to be soft and chewy, but firm enough to hold their shape, so they don’t melt all over the place. You want it between the soft ball and firm ball stage. I like to range around the upper end of this stage for a chewier candy. My goal is usually 245 F.
- Altitude – Altitude can greatly affect temperatures for your candy making. The easiest way to test this is by boiling a pot of water on the stove, and checking the temperature of the boiling water. At sea level water typically boils around 212 F. If your water boils lower than that (for example, mine boils at about 204 F) then I will lower my desired candy temperature also by 8 degrees. For a general guide:
- Sea level: You’ll want to your caramel to hit between 242 – 245 °F
- 2000 ft: Between 238 – 241 °F
- 4000 ft: Between 234 – 237 °F
- 6000 ft: Between 230 – 233 °F
- Cutting Caramels – Use a sharp knife, or a stainless steel scraper to cut the caramels into straight lines, then wrap individually.
Storage Instructions
Store the chocolate caramels in an airtight container at room temperature for 3 to 4 weeks. You can also freeze the caramels for up to 3 months. Let them thaw at room temperature for a few hours before enjoying.
These Chocolate Caramels are such a fun homemade candy! They have all the buttery chewy goodness of caramels, plus the flavor of chocolate that makes them feel extra special. You’ll love making these a part of your holiday traditions!
More Homemade Candy Recipes
- Apple Cider Caramels
- Eggnog Caramels
- Vanilla Caramel Creams
- Martha Washington Candy
- Avalanche Cookies
- Churro Cracker Toffee
- Scotcheroo Balls
- Turtle Bark Recipe
If you try these Chocolate Caramels, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Chocolate Caramels
Ingredients
- 2 cups Granulated Sugar
- 1 cups Light Corn Syrup
- 12 oz Heavy Cream
- 6 oz Chocolate (chopped)
- 1/2 cup Unsalted Butter (2 sticks)
- 3/4 tsp Vanilla Extract
- 1/2 teaspoon Salt
Instructions
- Line a 9×9 pan with parchment paper, and light grease. Set it aside.
- Add the sugar, corn syrup, cream, chocolate and butter to a large heavy bottomed pot and heat it over medium on the stove top. Stir occasionally as the mixture comes to a boil. 2 cups Granulated Sugar, 1 cups Light Corn Syrup, 12 oz Heavy Cream , 6 oz Chocolate, 1/2 cup Unsalted Butter2 cups Granulated Sugar, 1 cups Light Corn Syrup, 1/2 cup Unsalted Butter, 1/2 teaspoon Salt
- Once boiling, add the candy thermometer and stir constantly until the mixture comes between 238 and 245 Fahrenheit. (Between 238-240 F will give you softer caramels, between 240 and 245 will give you soft and chewy caramels)**
- Once the temperature is reached remove from the heat and stir in the vanilla extract and salt. 3/4 tsp Vanilla Extract, 1/2 teaspoon Salt
- Pour the mixture into the prepared pan, and spread out the top as needed.
- Let the caramels cool until totally set, you can freeze for about 30 minutes, or refrigerate it for a couple hours to speed it up. (They may get too hard in the fridge if left too long, remove from the fridge and let it sit at room temperature for a couple hours to soften a bit) Cut and serve.
- Wrap individual caramels in waxed paper by rolling up, then twisting each of the ends to close. Caramels will stay good at room temperature for a few weeks.
Notes
- Use a Candy Thermometer – This is a recipe that needs a candy thermometer! You need to ensure your caramel reaches the right temperature for the perfect texture!
- Firm Ball Stage – You want to cook your caramels to be soft and chewy, but firm enough to hold their shape, so they don’t melt all over the place. You want it between the soft ball and firm ball stage. I like to range around the upper end of this stage for a chewier candy. My goal is usually 245 F.
- Altitude – Altitude can greatly affect temperatures for your candy making. The easiest way to test this is by boiling a pot of water on the stove, and checking the temperature of the boiling water. At sea level water typically boils around 212 F. If your water boils lower than that (for example, mine boils at about 204 F) then I will lower my desired candy temperature also by 8 degrees. For a general guide:
- Sea level: You’ll want to your caramel to hit between 242 – 245 °F
- 2000 ft: Between 238 – 241 °F
- 4000 ft: Between 234 – 237 °F
- 6000 ft: Between 230 – 233 °F
- Cutting Caramels – Use a sharp knife, or a stainless steel scraper to cut the caramels into straight lines, then wrap individually.Â
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