CHOCOLATE CARAMELS

Chocolate Caramels are soft, chewy 4-ingredient homemade caramels with the amazing addition of chocolate! Perfect holiday treats that are easy to make!

Chocolate Caramels are the perfect holiday treat to give to family and friends and neighbors. I have always loved homemade caramels and make them every year, but I recently found this recipe and was excited to see if this variation was equally delicious. It is! These Chocolate Caramels will be a huge hit with any chocolate lovers in your life – just make sure to save some for yourself before you give them all away!

Chocolate Caramels are soft, chewy 4-ingredient homemade caramels with the amazing addition of chocolate! Perfect holiday treats that are easy to make!This Chocolate Caramels recipe has only 4 ingredients and it’s pretty simple to make. It does require some stirring, so leave about 30 minutes to make the caramels. I like to wrap mine in the precut pieces of wax paper– they cost under $10 for 250, which generally lasts me at least a few years! So worth it to not have to cut small squares of wax paper each year!

Homemade Caramels cook for different time depending on where you live. Test your candy at 235 degrees by taking a small dollop and placing it in an ice cold bowl of water. If the candy dissolves, it’s not done cooking. But if the candy hardens and when you press it, it’s soft, it’s likely done. (I prefer my caramels to be slightly soft!) I’m at a higher elevation and cook my caramels to about 237 degrees. Yet I have family members who need to cook theirs to 248 degrees to get the caramel consistency!

Chocolate Caramels are soft, chewy 4-ingredient homemade caramels with the amazing addition of chocolate! Perfect holiday treats that are easy to make!Chocolate Caramels

  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 2 ounces unsweetened chocolate, broken into small pieces
  • 1 1/2 cups heavy whipping cream, divided
  1. Line an 8X8 pan with foil and grease the foil with butter.
  2. In a large saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat and stir until smooth.
  3. Add 1/2 cup cream and stir constantly until a candy thermometer reads 234 degrees.  Add another 1/2 cup cream and return mixture to 234 degrees, stirring constantly.  Add the remaining 1/2 cup of cream and cook until the temperature reaches 240 degrees. Test candy. If mixture hardens when a small dollop is placed in ice cold water, then remove from heat and pour into prepared pan. Depending on your altitude, you may need to cook caramel to the full 248 degrees. 
  4. Immediately pour the mixture into the prepared pan and let stand until firm – about 5 hours or overnight.
  5. Using the foil, lift the candy out of the pan.  Remove foil and cut into 1 inch squares.  If desired, you can wrap the individual pieces in waxed paper, twisting the ends.  These make great gifts for neighbors and friends!

If you love these Chocolate Caramels, be sure to try some of our other favorite chocolate treats!

Chocolate Caramels have the soft and chewy caramel taste that everyone knows and loves, with the addition of chocolate to make it even better!

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Chocolate Caramels have the soft and chewy caramel taste that everyone knows and loves, with the addition of chocolate to make it even better!

Chocolate Caramels are soft, chewy 4-ingredient homemade caramels with the amazing addition of chocolate! Perfect holiday treats that are delicious & easy to make. Incredible #homemade #caramel #recipe with #chocolate from Butter With A Side of Bread #Christmas #candy #holidays

Chocolate Caramels are soft, chewy 4-ingredient homemade caramels with the amazing addition of chocolate! Easy to make & perfect holiday treats. Incredible #homemade #caramel #recipe with #chocolate from Butter With A Side of Bread #Christmas #candy #holidays
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CHOCOLATE CARAMELS

Chocolate Caramels are soft, chewy 4-ingredient homemade caramels with the amazing addition of chocolate! Easy to make & perfect holiday treats.

Author Butter With A Side of Bread

Ingredients

  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 2 ounces unsweetened chocolate broken into small pieces
  • 1 1/2 cups heavy whipping cream divided

Instructions

  1. Line an 8X8 pan with foil and grease the foil with butter.
  2. In a large saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat and stir until smooth. Add 1/2 cup cream and stir constantly until a candy thermometer reads 234 degrees.
  3. Add another 1/2 cup cream and return mixture to 234 degrees, stirring constantly.
  4. Add the remaining 1/2 cup of cream and cook until the temperature reaches 240 degrees. Test candy. If mixture hardens when a small dollop is placed in ice cold water, then remove from heat and pour into prepared pan. Depending on your altitude, you may need to cook caramel to the full 248 degrees. 

  5. Immediately pour the mixture into the prepared pan and let stand until firm – about 5 hours or overnight.
  6. Using the foil, lift the candy out of the pan. Remove foil and cut into 1 inch squares. Enjoy!
  7. If desired, you can wrap the individual pieces in waxed paper, twisting the ends. These make great gifts for neighbors and friends!

Recipe Notes

I find when cooking caramel, if you are at a higher elevation, you need to cook it to 10 DEGREES LESS than what most recipes state! So for this caramel, begin testing the candy at 235 degrees and go from there. If you put a dollop of candy in a ice cold bowl of water and it hardens to caramel consistency, then stop cooking and immediately pour it into the pan. 

Chocolate Caramels are soft, chewy 4-ingredient homemade caramels with the amazing addition of chocolate! Easy to make & perfect holiday treats.

14 COMMENTS

    • I’m so sorry this didn’t work out! Unfortunately there is not a way to soften the caramel once it has gotten too hard. It sounds like your caramel got a bit too hot – were you using a candy thermometer?

  1. Is the final temperature of 248F a typo? Should it not be closer to 238F? If you cook the caramel mixture to 248F you will end up with chocolate Turkish Taffy not Chocolate Caramels. I’d also suggest stirring in a teaspoon of vanilla extract after removing the mixture from the heat.

    • Depending on your elevation, you may need to cook the caramel to a slightly higher temperature. In the recipe, we indicated that you should start testing the caramel at about 235 degrees, and for many people, this will be closer to the right temperature to get the desired consistency. The addition of vanilla at the end is always a great idea!

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