Chocolate Caramels

Chocolate Caramels

"Homemade chocolate caramels will liven up any party."
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Ingredients

45 m servings 91 cals
Serving size has been adjusted!
Original recipe yields 64 servings

Nutrition

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. COMBINE butter, granulated sugar, brown sugar and corn syrup in heavy-duty 2 1/2-quart saucepan. Cook over medium heat, stirring constantly until mixture boils and butter is melted. Add condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently until mixture reaches 245 degrees F. on candy thermometer, about 25 to 35 minutes. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.
  2. LIFT from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.

Footnotes

  • NOTE: If caramels become too firm to cut, soften slightly in microwave oven on DEFROST for about 2 minutes; or warm in 200 degrees F. oven for about 5 minutes.

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Reviews

Read all reviews 4
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This was my first attempt at candy making and I think it turned out very well. This was a good first recipe -- not too complicated. The directions here need some clarification. I deduced, by rea...

Very tasty caramels!! The ONLY tiny thing I'd recommend is maybe letting your candy thermometer only get to 243-244 degrees, instead of 245. They turned out just a little more firm than I'd like...

I haven't made this recipe, however, I was going to; had all the ingredients ready. The recipe says to pour into prepared pan. No where does it say how to prepare the pan or what size, etc. #2 i...

Not good. Not good at all. Some fault is my own - I recommend using an 8x8 or 9x9 pan instead of a jelly roll pan (my attempt - the recipe doesn't specify) to make the caramels thick. But als...

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