Chocolate Caramels
Yield: 48
My grandma’s Chocolate Caramels recipe is a longtime family tradition. These homemade caramels are rich and buttery, perfectly soft and chewy, and infused with chocolate – my favorite caramels in all the world!
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
- 1½ cups chopped roasted & salted nuts, optional
Instructions
- Generously butter a 9" x 13" pan and set aside.
- In a heavy-bottomed, medium-sized saucepan over medium to medium-high heat, stir together butter, cream, corn syrup, sugar, and chocolate. Once everything is melted together, add a candy/kitchen thermometer to the saucepan to gauge the temperature - this is very important. Stir gently, and quite constantly, with a spatula or wooden spoon until mixture just reaches 240°F, and then quickly pull saucepan from heat.
- With saucepan off the heat, stir in the vanilla. If adding nuts, stir them in now. Pour mixture into prepared pan. Let cool to room temperature.
- Use a long, sharp, non-serrated knife to cut the caramel into pieces, wiping the knife clean in between cuts for the cleanest cuts. I like to cut into 0.75" x 1.75" pieces (as shown in my photos) or 1" x 1" squares, but you can make them any size you like.
Notes
From Grandma Klein’s recipe box, originally from her dad’s (my Great Grandpa Braun’s) sister, Victoria Sand.
Nutrition Information:
Serving: 1 Calories: 78kcal Carbohydrates: 9g Protein: 1g Fat: 5g Saturated Fat: 2g Polyunsaturated Fat: 2g Cholesterol: 9mg Sodium: 12mg Sugar: 8g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.