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2.6 from 5 votes

Chocolate Caramels

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


  • 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


  • Line an 8X8 pan with foil and grease the foil with butter.
  • 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.  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°. Test candy. (If you are at a high altitude, you may want to begin testing when the mixture reaches 234°.) If the mixture dissolves in the water, you need to keep cooking until the temperature goes up 2 more degrees, then test again. If mixture hardens when a small dollop is placed in ice cold water, then remove from heat and pour into prepared pan.*
  • Immediately pour the mixture into the prepared pan and let stand until firm - about 5 hours or overnight.
  • 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!


*You may find that your mixture is not at the right consistency until it reaches closer to 246°. That's ok! Many caramel recipes require a final temperature of about 246-248° but just keep testing to make sure that isn't too high of a temp. If the candy cooks too long, your caramels will be too hard. Just remember that the higher your elevation, the LOWER the temperature will be when the candy is done.