Chocolate Caramels

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.

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Course: Dessert

Cuisine: American

Keyword: Candies, chocolate caramels, Homemade Caramels, Soft Caramels

Prep Time: 30

Cook Time: 30

Cooling Time: 2

Total Time: 3

Servings: Caramels

Calories: 89kcal

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

US Customary - Metric

Instructions

Line a 9x9 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 Butter
2 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.

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