Chocolate Caramels


Until a few years ago, I had never heard of a chocolate caramel, but once I made them.....they became one of our favorite Christmas candies of all time! Think "tootsie roll" but so much better! Buttery, chocolatey, chewy, and delicious. They make your house smell amazing while you stand and stir, and stir, and stir. I promise it's all worth the time and effort though. You will be glad that your arm is now stiff and sore because you have the most divine candy, and lots of it, at your beck and call. Share if you like, but you'll want to keep a stash hidden away for a rainy day. Or another year like 2020!


Chocolate Caramels

9x13 slab


1/2 cup water

2 cups sugar

1 tablespoon vanilla extract

1 (14 oz.) can sweetened condensed milk

1 cup light corn syrup

3/4 cup butter (12 tablespoons or 1 1/2 sticks)

1 cup dark chocolate chips or chopped chocolate

1/4 teaspoon salt


Line a 9x13 pan with a piece of parchment paper and set aside. In a heavy-bottomed medium pan combine the water, sugar, vanilla, milk, corn syrup, butter, and chocolate. Bring the mixture to a boil over medium heat, stirring constantly. Clip a candy thermometer to the side of pan, ensuring it doesn't touch the bottom of the pan. Continue cooking and stirring the boiling mixture until the caramel reaches 240°-245°F, depending on softness desired. Remove from the heat and stir in the salt. Pour the mixture into the parchment lined pan. Allow to cool completely. When cool, lift out of the pan and onto a cutting board. Cut the caramels into pieces using a large knife or pizza cutter. Wrap in pieces of wax paper.


Step-by-step tutorial:


Gather your ingredients. You will need sugar, vanilla, butter, sweetened condensed milk, light corn syrup, dark chocolate chips, and salt. Prepare a 9x13 pan by lining with a piece of parchment.


In a medium heavy-bottomed pan, combine 1/2 cup water, 2 cups sugar, 1 tablespoon vanilla, 1 (14 oz.) can sweetened condensed milk, 1 cup light corn syrup, 3/4 cup butter (1 1/2 sticks), and 1 cup dark chocolate chips. Bring the mixture to a boil over medium heat, stirring frequently.


Hook up a candy thermometer to the side of the pan. Set the temperature you want it to reach. For softer caramels, aim for 238° to 240°F. For firmer caramels (think tootsie roll texture), go for 245°F. Continue to stir while boiling until you reach the desired temperature. This will take a while! I always feel like those last 10 degrees take FOREVER, but I promise it will get there! Just keep stirring, just keeps stirring.....


Once you've reached the temperature, remove from the heat and stir in 1/4 teaspoon salt. Pour the caramel mixture into the parchment paper.


Allow the caramel to cool completely to room temperature. It will take at least a few hours.


Lift the slab out with the parchment paper onto a cutting board.


Using a large knife or sturdy pizza cutter, cut the caramel into strips, then cut each strip into pieces.


Wrap the caramels in pieces of wax paper and twist the sides. This slab makes a million, so you will definitely be able to share!


These candies are so rich and delectable! They are unlike any other. You are going to love these!


Recipe Source: Recipe adapted from a recipe on Mel's Kitchen Cafe

Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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