Chocolate Caramels

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Servings: 3 Difficulty: Advanced
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Rich, chewy homemade candies with a deep chocolate flavor and smooth buttery texture
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These homemade chocolate caramels are the ultimate sweet treat, offering a luxurious balance of chewy caramel and rich, dark chocolate. Made with heavy cream, butter, and high-quality bittersweet chocolate, they melt in your mouth with a decadent, velvety texture. Perfect for gifting during the holidays or keeping in a tin for a sophisticated afternoon snack, these candies are surprisingly easy to make if you follow the temperature cues carefully. The result is a gourmet-style confection that rivals any store-bought brand, bringing a touch of artisanal elegance to your kitchen.

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Chocolate Caramels

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 3 Calories: 1041.0

Description

These homemade chocolate caramels are the ultimate sweet treat, offering a luxurious balance of chewy caramel and rich, dark chocolate. Made with heavy cream, butter, and high-quality bittersweet chocolate, they melt in your mouth with a decadent, velvety texture. Perfect for gifting during the holidays or keeping in a tin for a sophisticated afternoon snack, these candies are surprisingly easy to make if you follow the temperature cues carefully. The result is a gourmet-style confection that rivals any store-bought brand, bringing a touch of artisanal elegance to your kitchen.

Ingredients

Directions

  1. Cut the bittersweet or semisweet chocolate into small 1/4-inch pieces to ensure even melting.
  2. Butter a 9x13-inch pan and line it with buttered foil, leaving an overhang on the sides for easy removal.
  3. Combine heavy cream, light corn syrup, and sugar in a heavy-bottomed saucepan.
  4. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
  5. While the mixture heats, use a pastry brush dipped in hot water to wash down any sugar crystals clinging to the sides of the pan.
  6. Once boiling, stop stirring and attach a candy thermometer to the side of the pan.
  7. Cook the mixture until it reaches 220 degrees F (104&# 194;°C), allowing the sugar to dissolve completely.
  8. Remove the pan from heat and stir in the butter and chopped chocolate.
  9. Let the mixture stand for 2 minutes to allow the chocolate and butter to melt, then stir vigorously until smooth and combined.
  10. Return the pan to medium heat and cook the mixture until it reaches the soft-ball stage, 240 degrees F (116ðC).
  11. Immediately pour the hot caramel mixture into the prepared pan and let it cool at room temperature until completely set.
  12. Once firm, lift the caramel block out of the pan using the foil overhang and place it on a cutting board.
  13. Peel off the foil and use a sharp knife to cut the block into 3/4 by 1 1/2-inch pieces.
  14. Wrap each piece in wax paper or dip in tempered chocolate for a finished touch.
  15. Store wrapped caramels in an airtight container at cool room temperature for up to one week.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 1041.0kcal
% Daily Value *
Total Fat 43.2g67%
Saturated Fat 26.4g132%
Cholesterol 132.0mg44%
Sodium 16.2mg1%
Total Carbohydrate 166.8g56%
Dietary Fiber 0.0g0%
Sugars 142.2g
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.

Keywords: chocolate, caramels, homemade candy, bittersweet, soft ball stage, chewy, dessert, gifts, confection, butterscotch, chocolate lover, holiday treats, rich, indulgent, classic, easy candy, snack, sweet, homemade, dessert recipe
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