Description
Delight in the rich, buttery goodness of Homemade Chocolate Caramels with this easy-to-follow recipe. These soft, chewy candies combine creamy caramel with smooth chocolate, perfect for gifting or indulging your sweet tooth.
Ingredients
Scale
Caramel Base
- 1 cup heavy cream
- 1/2 cup unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Chocolate Mixture
- 6 ounces semisweet or bittersweet chocolate, finely chopped
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, ensuring an overhang on two sides to help remove the caramel slab easily once set.
- Heat Cream Mixture: In a small saucepan over medium heat, combine heavy cream, butter, and salt. Warm until the butter is fully melted and the mixture is hot but not boiling. Remove from heat and set aside.
- Cook Sugar Syrup: In a large heavy-bottomed saucepan, place the granulated sugar, light corn syrup, and water. Stir gently to combine, then bring the mixture to a boil over medium-high heat without stirring further. Monitor the syrup as it cooks until it turns a light golden color and reaches 320°F on a candy thermometer.
- Combine Cream and Sugar Syrup: Carefully pour the warm cream mixture into the hot sugar syrup; expect vigorous bubbling. Stir constantly to blend these components together.
- Cook to Firm Ball Stage: Continue cooking the combined mixture, stirring frequently, until the temperature reaches 245°F (firm ball stage), indicating the proper caramel consistency.
- Add Chocolate and Vanilla: Remove the saucepan from heat. Immediately stir in the finely chopped chocolate and vanilla extract until the mixture is smooth and fully combined.
- Set and Cool: Pour the caramel mixture into the prepared baking dish, spreading it evenly. Allow it to cool at room temperature for at least 4 hours or until completely set.
- Cut and Store: Once firm, lift the caramel slab out using the parchment paper overhang. Cut into 1-inch squares. Wrap each piece in wax paper and store in an airtight container at room temperature for up to 2 weeks.
Notes
- For softer caramels, cook the mixture to 240°F instead of 245°F.
- Sprinkle flaky sea salt on top before setting for a delightful sweet-salty flavor contrast.
- Store wrapped caramels in an airtight container at room temperature for up to 2 weeks.
