These Chocolate-Glazed Caramels are the ultimate homemade treat, offering a perfect balance of chewy, buttery caramel and rich, dark chocolate. Made with a blend of granulated and brown sugars, corn syrup, and cream, the caramel base is cooked to the perfect firm-ball stage to ensure a tender texture without being too hard. The addition of vanilla and optional walnuts adds depth and crunch. Once set, they are enrobed in a glossy layer of melted chocolate, creating a beautiful contrast in both flavor and appearance. Ideal for holiday gifts, party favors, or a luxurious afternoon pick-me-up, these caramels are simple to make with pantry staples but feel truly special.
Chocolate-Glazed Caramels
Description
These Chocolate-Glazed Caramels are the ultimate homemade treat, offering a perfect balance of chewy, buttery caramel and rich, dark chocolate. Made with a blend of granulated and brown sugars, corn syrup, and cream, the caramel base is cooked to the perfect firm-ball stage to ensure a tender texture without being too hard. The addition of vanilla and optional walnuts adds depth and crunch. Once set, they are enrobed in a glossy layer of melted chocolate, creating a beautiful contrast in both flavor and appearance. Ideal for holiday gifts, party favors, or a luxurious afternoon pick-me-up, these caramels are simple to make with pantry staples but feel truly special.Ingredients
Directions
-
Line a 9x5x3 inch loaf pan with foil, leaving some overhang for easy removal, and lightly butter the foil.
-
In a heavy 2 1/2-quart saucepan, combine granulated sugar, brown sugar, corn syrup, heavy cream, milk, and butter.
-
Cook over low heat, stirring constantly with a wooden spoon, until the sugar is completely dissolved.
-
Increase heat to medium and cook, stirring occasionally, until the mixture reaches 240&# 194;°F (116ðC) (118ðC)to 245ðF on a candy thermometer, or until a small amount dropped into cold water forms a firm ball.
-
Remove the pan from heat and stir in the vanilla extract and chopped pecans or walnuts.
-
Pour the caramel mixture into the prepared loaf pan and let it cool completely at room temperature until firm.
-
Melt the chocolate in the top of a double boiler over hot (not boiling) water, stirring until smooth.
-
Spread the melted chocolate evenly over the set caramel layer.
-
Refrigerate the pan until the chocolate is hard and set.
-
Lift the caramel block out of the pan using the foil overhang and cut into 32 pieces using a warm knife.
-
Optionally, decorate each piece with a walnut half and let them set before serving or wrapping.
Nutrition Facts
Servings 32
- Amount Per Serving
- Calories 1280.0kcal
- % Daily Value *
- Total Fat 86.5g134%
- Saturated Fat 18.4g92%
- Cholesterol 34.2mg12%
- Sodium 203.6mg9%
- Total Carbohydrate 128.0g43%
- Dietary Fiber 8.6g35%
- Sugars 106.4g
- Protein 11.0g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
