Monday, October 11, 2010

Chocolate Caramels

This is a soft, chewy, chocolaty candy that will get your mouth watering.   It takes a fair amount of time to wrap them at the end, but the end result is worth the effort.

You can scale the size up or down pretty easily by multiplying by the ratio of the area of the pan you'll be using.


  • 383 g sugar
  • 150 g chocolate (broken in small pieces or shaved)
  • 765 g milk
  • 5 g vanilla extract
  • 158 g cream
  • 321 g light corn syrup
  • 23 g butter, at room temperature
  • 1/2 tsp salt


  1. Combine the sugar, chocolate, milk, vanilla, and heavy cream in a large pan.  Cook over medium heat until the chocolate melts.  Bring to a boil while stirring constantly.
  2. Add the corn syrup and continue stirring while stirring constantly.
  3. When it reaches 110ºC, add the butter.  Continue cooking and stirring constantly.
  4. When it reaches 117ºC, remove from the heat and add the salt.  Mix in well.
  5. Pour into a 9"x9" silicone pan.  Allow to cool to room temperature.
  6. Cut into pieces.  I used 1" square pieces, which ended up being a bit too large.   So go for about 1/2" x 1".
  7. Cut small pieces of wax paper.  Wrap each piece in wax paper and twist the ends closed.

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