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Chocolate Caramels

Total Time

Prep: 5 min. Cook: 55 min. + cooling

Makes

32 pieces (1-1/4 pounds)

When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. —Sue Gronholz, Beaver Dam, Wisconsin
Chocolate Caramels Recipe photo by Taste of Home

Ingredients

  • 1 teaspoon butter, softened
  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 2 ounces unsweetened chocolate, chopped
  • 1-1/2 cups heavy whipping cream, divided

Directions

  1. Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside.
  2. In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage).
  3. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.

Nutrition Facts

1 caramel: 94 calories, 5g fat (3g saturated fat), 16mg cholesterol, 10mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 0 protein.

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