Description
Rich and creamy homemade Chocolate Caramels that combine buttery sweetness with deep chocolate flavor. These delightful treats are smooth, chewy, and perfect for candy lovers looking for a decadent dessert. Optional roasted and salted nuts add a delightful crunch and balance the sweetness.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, plus more for buttering the pan
- 1½ cups heavy cream
- 1½ cups corn syrup
- 2 cups granulated sugar
- 4 ounces unsweetened chocolate baking bar, roughly chopped
- 2 teaspoons pure vanilla extract
Optional
- 1½ cups chopped roasted & salted nuts
Instructions
- Prepare the pan: Generously butter a 9″ x 13″ pan to prevent the caramel from sticking. Set the pan aside while you prepare the caramel mixture.
- Combine ingredients and melt: In a heavy-bottomed medium saucepan over medium to medium-high heat, stir together the butter, heavy cream, corn syrup, granulated sugar, and chopped unsweetened chocolate. Stir gently and constantly to ensure even melting and prevent burning until fully combined and melted.
- Cook to temperature: Attach a candy or kitchen thermometer to the saucepan to monitor the temperature. Continue stirring gently and quite constantly until the mixture reaches 240°F (115°C), the soft-ball stage necessary for chewy caramels. Once reached, quickly remove the saucepan from heat to prevent overcooking.
- Add vanilla and nuts: Off the heat, stir in the pure vanilla extract for enhanced flavor. If using, fold in the chopped roasted and salted nuts thoroughly.
- Pour and cool: Pour the caramel mixture into the prepared buttered pan, spreading it evenly. Allow the caramel to cool completely to room temperature to set properly and firm up for cutting.
- Cut the caramels: Using a long, sharp, non-serrated knife, cut the caramel into pieces. For clean cuts, wipe the knife blade clean between each cut. You can cut into traditional sizes such as 0.75″ x 1.75″ pieces or 1″ x 1″ squares, or any size you prefer.
Notes
- Use a candy thermometer to ensure the caramel reaches the precise temperature for optimal texture.
- Butter the pan generously to make removing the caramel easier and prevent sticking.
- For chewier caramels, do not overcook past 240°F; overcooking will make them hard.
- Chopped roasted and salted nuts are optional but add a delightful texture and flavor contrast.
- Store caramels in an airtight container at room temperature for up to two weeks.
- For easier cutting, allow the caramel to cool completely and use a sharp, non-serrated knife wiped clean between cuts.
