Chocolate Caramels

Chocolate Caramels
24
2 Reviews
Rich and chewy, these homemade caramels make a great hostess gift.
60 min
Prep Time
25:50
Total Time
64 caramels

Ingredients

1 cup
sugar
1 cup
firmly packed brown sugar
2/3 cup
light corn syrup
2/3 cup
water
1/2 cup
Land O Lakes® Butter
1/4 cup
unsweetened cocoa
1 (5-ounce) can (2/3 cup)
evaporated milk
2 (1-ounce) squares
semi-sweet baking chocolate
1 teaspoon
vanilla

Directions

  1. Line 8-inch square pan with aluminum foil; butter foil in pan. Set aside.
  2. Combine all ingredients except vanilla in heavy 3-quart saucepan. Cook over medium heat, stirring occasionally, 7-12 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 22-25 minutes or until candy thermometer reaches 245°F or small amount of mixture dropped into ice water forms a firm but pliable ball. Remove from heat; stir in vanilla.
  3. Immediately pour hot caramel mixture into prepared pan. Cool 20 minutes. Score into 1-inch squares with tip of knife while mixture is still warm but has set on surface. Cool completely. Let stand at room temperature for 24 hours for easier cutting.
  4. Remove candy from pan using foil; cut candy into squares. Wrap each square in waxed paper.

Recipe Tips

Nutrition Facts (1 caramel)

Calories
60
Cholesterol
<5mg
Carbohydrates
10g
Protein
<1g
Fat
2g
Sodium
20mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

I love this recipe. I make it every year! I use small silicone ice cube trays to pour them in. They pop right out without having to prepare the trays.

Posted December 09, 2014 by Marti

Rating

After making Aunt Emily's Soft Caramels from this website, these were somewhat disappointing. There's no cream and no milk except for the 5 oz. of evaporated milk so these are not creamy as the others are and they set up much firmer as well...a bit of a hard chew. Not as tender and not as chocolatey as I would have expected, especially since I used dark cocoa. I may try adding cocoa to the soft caramel recipe for a chocolate caramel or adding cream to this one to see if we can get a softer, creamy chocolate caramel.

Posted December 02, 2010 by Julie Ann P.

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