These Rich Chocolate Caramels are a nostalgic treat featuring a perfect balance of deep chocolate and buttery caramel. Made with simple pantry staples like granulated sugar, corn syrup, and half-and-half, they offer a luxurious texture that melts in your mouth. The addition of unsweetened chocolate provides a rich, robust flavor profile that complements the sweetness of the caramel base. Ideal for holiday gift boxes, party favors, or simply enjoying with a cup of coffee, these homemade candies showcase classic confectionery techniques. Their dense, chewy consistency makes them a satisfying indulgence for any occasion, offering a homemade quality that store-bought versions simply cannot match.
Rich Chocolate Caramels
Description
These Rich Chocolate Caramels are a nostalgic treat featuring a perfect balance of deep chocolate and buttery caramel. Made with simple pantry staples like granulated sugar, corn syrup, and half-and-half, they offer a luxurious texture that melts in your mouth. The addition of unsweetened chocolate provides a rich, robust flavor profile that complements the sweetness of the caramel base. Ideal for holiday gift boxes, party favors, or simply enjoying with a cup of coffee, these homemade candies showcase classic confectionery techniques. Their dense, chewy consistency makes them a satisfying indulgence for any occasion, offering a homemade quality that store-bought versions simply cannot match.Ingredients
Directions
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Line a square baking pan with parchment paper or lightly grease it with butter.
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In a large heavy saucepan, combine the granulated sugar, brown sugar, corn syrup, half-and-half, and unsweetened chocolate.
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Place the saucepan over medium heat and stir constantly until the chocolate melts and the mixture comes to a boil.
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Reduce heat to medium-low and continue cooking, stirring frequently, until the mixture reaches the soft-ball stage (235&# 194;°F (113ðC) (116ðC)to 240ðF) on a candy thermometer.
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Remove the pan from the heat and immediately stir in the butter and vanilla extract.
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Pour the hot mixture into the prepared pan and let it cool completely at room temperature until firm.
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Turn the caramel out onto a cutting board, peel off the parchment if used, and cut into squares.
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Roll each square in granulated sugar or powdered sugar to prevent sticking, then store in an airtight container.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 817.5kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 9.0g45%
- Cholesterol 0.0mg0%
- Sodium 54.3mg3%
- Total Carbohydrate 170.2g57%
- Dietary Fiber 5.5g22%
- Sugars 151.4g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a candy thermometer for accuracy to ensure the caramels set properly without becoming too hard or too soft.
Store caramels in an airtight container at room temperature for up to two weeks. For longer storage, wrap individually and refrigerate.
If the mixture becomes too hard, it may be due to overcooking. You can soften them slightly by microwaving for a few seconds before cutting.
Ensure the butter is added off the heat to prevent the mixture from boiling over.
