If you have a sweet tooth and a soft spot for luscious, melt-in-your-mouth treats, this Chocolate Caramels Recipe is going to be your new best friend. Combining the creamy richness of butter and cream with the deep intensity of unsweetened chocolate, these caramels offer the perfect balance of sweet and bittersweet flavors. Whether you’re gifting them or keeping them all to yourself, these fudgy, decadent bites will have everyone asking for the recipe.
Ingredients You’ll Need
The beauty of this Chocolate Caramels Recipe lies in its simplicity and the quality of its ingredients. Each element plays a crucial role—from the rich butter and heavy cream that create buttery softness to the pure vanilla extract that adds that classic warmth. The optional nuts lend a delightful crunch that contrasts with the chewy caramel texture.
- 1 cup unsalted butter: Provides the creamy base and richness essential for smooth caramel.
- 1½ cups heavy cream: Adds luscious creaminess and helps achieve that perfect chewy texture.
- 1½ cups corn syrup: Keeps the caramel from crystallizing and ensures a glossy finish.
- 2 cups granulated sugar: The sweetness that caramelizes beautifully for that classic flavor.
- 4 ounces unsweetened chocolate baking bar, roughly chopped: Adds deep chocolate flavor and balances sweetness.
- 2 teaspoons pure vanilla extract: Infuses the caramel with warm, aromatic notes.
- 1½ cups chopped roasted & salted nuts (optional): Offers a delightful crunch and salty contrast.
How to Make Chocolate Caramels Recipe
Step 1: Prepare Your Pan
Generously butter a 9″ x 13″ pan to prevent sticking. This simple step ensures your caramels will slide right out after cooling, making cutting and serving a breeze.
Step 2: Combine Ingredients and Melt
In a heavy-bottomed medium saucepan over medium to medium-high heat, stir together the butter, heavy cream, corn syrup, granulated sugar, and chopped unsweetened chocolate. It’s essential to keep the mixture moving, helping everything melt evenly and preventing any burning. Watching the chocolate melt into this silky blend is like seeing magic happen.
Step 3: Monitor the Temperature
Once all the ingredients are fully combined and smooth, place a candy thermometer into the mixture. Stir gently but consistently until the temperature reaches exactly 240°F. This precise heat level, also called the ‘soft ball stage,’ gives your caramels that perfect chewy texture without being too hard or too sticky.
Step 4: Remove from Heat and Add Flavor
Immediately take the saucepan off the heat once the temperature hits 240°F. Stir in the pure vanilla extract to add that lovely fragrance. If you’re a nut fan, now’s the time to fold in the chopped roasted and salted nuts, which bring a contrasting crunch and balanced saltiness.
Step 5: Pour and Cool
Pour the caramel mixture carefully into the buttered pan. Let it rest undisturbed at room temperature until completely cooled and set—a few hours or overnight works perfectly here.
Step 6: Cut and Enjoy
Using a long, sharp, non-serrated knife, cut your caramels into the size you prefer. Wipe your knife clean between cuts for neat, polished edges. I personally love making pieces about 0.75″ x 1.75″, but you can opt for classic squares or any fun shape that suits your mood.
How to Serve Chocolate Caramels Recipe
Garnishes
For an extra touch of indulgence, try sprinkling a pinch of flaky sea salt over your cut caramels. It elevates the flavor by adding a savory contrast to the sweet, chocolatey richness. You can also dust them lightly with cocoa powder or drizzle some melted white chocolate on top for a stunning presentation.
Side Dishes
These caramels pair beautifully with a strong cup of coffee or a creamy latte, which balances their sweetness perfectly. Alternatively, serving them alongside a bowl of fresh berries offers a refreshing contrast, brightening up your dessert spread.
Creative Ways to Present
Thinking of gifting these treats? Wrap individual caramels in wax paper or decorative parchment and tie them with twine for a charming homemade touch. Arrange them in a festive tin or a glass jar with a cute label, making an irresistible gift that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Your Chocolate Caramels Recipe leftovers will stay fresh for about two weeks when stored in an airtight container at room temperature. Keep them away from direct sunlight or heat to preserve that tender, chewy perfection.
Freezing
If you want to keep your caramels even longer, wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen caramels can last up to three months. Just remember to thaw them in the fridge before enjoying to maintain their soft texture.
Reheating
While caramels are best enjoyed cool or at room temperature, if you crave that freshly made warmth, gently warm pieces in the microwave for 5-10 seconds. Avoid overheating, as it can make them too soft or cause them to melt entirely.
FAQs
Can I use dark chocolate instead of unsweetened chocolate in this recipe?
Absolutely! Dark chocolate will add a slightly sweeter and less intense cocoa flavor while maintaining the delicious chocolate depth. Just choose one with at least 70% cocoa for best results.
What if I don’t have corn syrup? Can I substitute it?
Corn syrup helps prevent crystallization, giving caramels that smooth texture. You can substitute it with golden syrup or a light honey, but be aware the flavor and texture might vary slightly.
How can I tell when the caramel reaches 240°F without a candy thermometer?
If you don’t have a candy thermometer, try the ‘soft ball test’: Drop a small amount of the hot mixture into cold water, then pick it up with your fingers. If it forms a soft, flexible ball, it’s ready. However, a thermometer gives the most reliable results.
Can I omit the nuts if I don’t like them or have allergies?
Definitely! The nuts are optional and simply add texture and a salty contrast to the sweet caramel. Your caramels will still be incredibly delicious without them.
How long does it take for the caramels to set before cutting?
It’s best to let the caramels cool at room temperature for at least 3-4 hours, or ideally overnight. This ensures they firm up enough to cut cleanly without sticking.
Final Thoughts
This Chocolate Caramels Recipe is such a treasure, passed down through generations, and it truly captures the essence of homemade comfort and indulgence. Whether you’re making them for yourself or as a special gift, these rich, creamy caramels will fill your kitchen with warmth and joy. I hope you have as much fun making and sharing them as I do every time I dig in!
Print
Chocolate Caramels Recipe
- Total Time: 30 minutes
- Yield: Approximately 48 pieces (cut into 0.75″ x 1.75″ pieces)
Description
Deliciously rich and chewy Chocolate Caramels made with a smooth blend of butter, heavy cream, corn syrup, sugar, and unsweetened chocolate. These decadent treats are enhanced with pure vanilla extract and optionally tossed with roasted salted nuts for a perfect balance of creamy, sweet, and nutty flavors. Ideal for candy lovers looking for homemade confections with a nostalgic touch.
Ingredients
Caramel Base
- 1 cup unsalted butter, plus more for buttering the pan
- 1½ cups heavy cream
- 1½ cups corn syrup
- 2 cups granulated sugar
- 4 ounces unsweetened chocolate baking bar, roughly chopped
- 2 teaspoons pure vanilla extract
Optional
- 1½ cups chopped roasted & salted nuts
Instructions
- Prepare the Pan: Generously butter a 9″ x 13″ pan to ensure the caramel doesn’t stick and set it aside for later.
- Cook the Caramel: In a heavy-bottomed medium saucepan over medium to medium-high heat, combine the butter, heavy cream, corn syrup, granulated sugar, and chopped unsweetened chocolate. Stir continuously until everything has melted and combined smoothly.
- Monitor Temperature: Attach a candy or kitchen thermometer to the saucepan, stirring gently and continuously until the caramel mixture reaches exactly 240°F (the soft-ball stage).
- Remove from Heat and Add Flavor: Once the temperature is reached, promptly remove the saucepan from heat. Stir in the pure vanilla extract to infuse rich flavor.
- Add Nuts (Optional): If using nuts, fold in the chopped roasted and salted nuts thoroughly for an added crunchy texture.
- Pour and Cool: Pour the hot caramel mixture into the prepared buttered pan, distributing evenly. Allow it to cool completely at room temperature until firm enough to cut.
- Cut into Pieces: Using a long, sharp, non-serrated knife, cut the caramel into desired sizes, such as 0.75″ x 1.75″ rectangles or 1″ x 1″ squares. Clean the knife between cuts to maintain clean edges.
Notes
- This recipe originates from Grandma Klein’s recipe box and was originally from her dad’s sister, Victoria Sand, infusing it with a family heritage touch.
- Using a candy or kitchen thermometer is critical to achieving the perfect chewy texture in your caramels.
- Butter the pan generously to prevent sticking and ease removal.
- For variations, try different types of nuts or omit entirely for a nut-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
