These Chocolate Glazed Caramels are the ultimate homemade treat, offering a perfect balance of chewy, buttery caramel and rich, slightly bittersweet chocolate. Made with a classic combination of granulated sugar, brown sugar, and corn syrup, the caramel base is cooked to the soft-ball stage for a tender texture that never hardens into rock. The addition of heavy cream and butter ensures a luxurious mouthfeel, while vanilla extract adds a warm, aromatic depth. Each piece is coated in a traditional German sweet chocolate glaze, creating a beautiful contrast in both flavor and texture. These caramels are ideal for holiday gift boxes, festive party favors, or simply as an indulgent afternoon snack. They keep well in the refrigerator for weeks, making them a wonderful make-ahead dessert that always impresses guests with their professional appearance and old-fashioned charm.
Chocolate Glazed Caramels
Description
These Chocolate Glazed Caramels are the ultimate homemade treat, offering a perfect balance of chewy, buttery caramel and rich, slightly bittersweet chocolate. Made with a classic combination of granulated sugar, brown sugar, and corn syrup, the caramel base is cooked to the soft-ball stage for a tender texture that never hardens into rock. The addition of heavy cream and butter ensures a luxurious mouthfeel, while vanilla extract adds a warm, aromatic depth. Each piece is coated in a traditional German sweet chocolate glaze, creating a beautiful contrast in both flavor and texture. These caramels are ideal for holiday gift boxes, festive party favors, or simply as an indulgent afternoon snack. They keep well in the refrigerator for weeks, making them a wonderful make-ahead dessert that always impresses guests with their professional appearance and old-fashioned charm.Ingredients
Directions
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Line a 9x5x3 inch loaf pan with aluminum foil, leaving overhang on the sides for easy removal. Lightly butter the foil.
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In a heavy-bottomed 2 1/2-quart saucepan, combine the granulated sugar, brown sugar, corn syrup, heavy cream, and milk.
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Place the saucepan over low heat and stir constantly with a wooden spoon until the sugars are completely dissolved and the mixture is smooth.
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Increase the heat to medium. Attach a candy thermometer to the side of the pan and cook the mixture, stirring occasionally, until it reaches 240&# 194;°F (116ðC) (118ðC)to 245ðF (soft-ball stage).
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Remove the saucepan from the heat. Stir in the butter and vanilla extract until fully incorporated.
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If using nuts, fold them into the caramel mixture now. Pour the hot caramel into the prepared loaf pan.
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Let the caramel cool at room temperature until firm, then refrigerate for at least 1 hour or until completely set.
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While the caramel sets, melt the German sweet chocolate (or semi-sweet chocolate) in the top of a double boiler over hot, not boiling, water, stirring until smooth.
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Spread the melted chocolate evenly over the top of the set caramel block in the pan.
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Refrigerate the glazed block for 30 minutes, or until the chocolate coating is hard and set.
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Lift the block out of the pan using the foil overhang. Using a warm, sharp knife, cut the block into 32 pieces (4 rows by 8 columns).
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Wrap individually in wax paper or cellophane if desired, or serve immediately. Store leftovers in an airtight container in the refrigerator.
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.
