Chocolate Caramels
Indulge in the rich, buttery decadence of homemade Chocolate Caramels, a luxurious treat that combines velvety dark chocolate with the irresistible chew of classic caramel. Crafted from pantry staples like granulated sugar, heavy cream, cocoa powder, and sweetened condensed milk, these caramels are cooked to perfection at the soft-ball stage for that ideal melt-in-your-mouth texture. Enhanced with a pinch of salt and a splash of vanilla extract, each bite delivers a harmonious balance of sweetness and depth. Garnish with flaky sea salt for an elegant touch, and enjoy a batch of these indulgent confections, perfect for gifting or satisfying your sweet tooth. Whether you're crafting these as festive holiday treats or a decadent everyday indulgence, these Chocolate Caramels are sure to impress with their balance of complex flavors and smooth texture.
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Recipe Information
Ingredients
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar (light or dark)
- 1 cup Unsalted butter
- 1 cup Heavy cream
- 0.5 cup Sweetened condensed milk
- 2 tablespoons Cocoa powder
- 4 ounces Dark chocolate (finely chopped)
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 1 pinch Flaky sea salt (optional, for garnish)
Instructions
Line an 8x8-inch square baking pan with parchment paper, ensuring the edges overhang for easy removal. Lightly grease the parchment paper with butter or nonstick spray.
In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, unsalted butter, heavy cream, and sweetened condensed milk. Attach a candy thermometer to the side of the pan, making sure it does not touch the bottom.
Place the saucepan over medium heat and stir the mixture gently until the sugar dissolves and the butter melts completely. Bring the mixture to a simmer, stirring constantly.
Sift the cocoa powder into the saucepan and stir well to combine. Continue cooking the mixture, stirring frequently, until it reaches 240°F (soft-ball stage), as indicated by the candy thermometer. This process will take about 15–20 minutes.
Remove the saucepan from heat and quickly stir in the chopped dark chocolate, vanilla extract, and salt. Stir until the chocolate is fully melted and the mixture is smooth.
Carefully pour the hot caramel mixture into the prepared baking pan, spreading it evenly with a spatula. If desired, lightly sprinkle flaky sea salt over the top for a touch of elegance.
Allow the caramel to cool at room temperature for 2–3 hours, or until completely set. Alternatively, place the pan in the refrigerator to expedite cooling.
Once the caramel has set, lift it out of the pan using the parchment paper overhang. Transfer to a cutting board and use a sharp knife to cut the caramel into 1-inch squares.
Wrap each caramel square in wax paper or store them in an airtight container for up to 1 week at room temperature or 2 weeks in the refrigerator.
Nutrition Facts
Calories |
4276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 134.7 g | 674% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 558.2 g | 203% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 537.8 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 633 mg | 49% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1483 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
