Old-fashioned chocolate caramels that are chewy, creamy, and so delicious.
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So, I found this huge book recently filled with recipes clipped from newspapers and magazines. It turns out, my grandma kept this book and filled it with all the recipes she thought sounded delicious. So, I thought Why don't I bake my way through it? That's where this recipe came from, actually. It's from an article on candy temperature in the Star Tribune by staff writer Al Sicherman. It has a great guide on how to make chocolate caramels. The best part about this chocolate caramel recipe? They are no corn syrup caramels AND contain no condensed milk.
If you're looking for more recipes like this recipe for how to make chocolate caramels, check out my gluten-free butterscotch cookies with caramel and my cookies & cream frozen yogurt.
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Recipe Changes
I adapted the original recipe a bit. I reduced the amount of granulated sugar by 1 tablespoon, increased the brown sugar by 1 tablespoon, and added coarse sea salt. These are minor adjustments, so I want it to be noted that this recipe is from the Star Tribune's article on candy-making written by Al Sicherman.
How to Make Chocolate Caramels Tips
- Temperature matters. Heat the caramel over heat until it reaches 245 to 250 degrees. The caramel will form a firm ball and retain its shape. That is the correct temperature for caramel, according to the Star Tribune article.
- Use a large saucepan because the caramel boils up as it gets hotter.
- Do not heat on high heat or the caramel will burn. Keep the caramel sauce on a lower heat to prevent burning.
How to cut caramels
Cut the caramels before they have cooled completely using a buttered sharp knife. The buttered knife prevents sticking.
How to wrap caramels
Wrap the caramels in the waxed paper once they are completely cool. Roll the caramels in wax paper and twist the ends to seal. I like to line up the cut caramels on a baking sheet and wrap them. I think the baking sheet makes it easier.
Ingredient Notes
- Brown Sugar: I use light brown sugar for this recipe.
- Vanilla Extract: don't skip the vanilla extract in this recipe. The flavor really pops!
See recipe card for quantities.
Instructions
Grease an 8-inch-square pan with butter and line it with parchment paper. Grease the parchment paper with more butter. Set aside.
Combine the brown sugar, granulated sugar, chocolate, heavy cream, unsalted butter, and vanilla in a large saucepan over medium heat and stir constantly.
Continue stirring using a silicone spatula until all the sugar is dissolved.
Covered the saucepan and bring to a boil over medium-high heat.
Once the mixture is boiling, take the cover off and lower the stove to medium heat. Do not stir.
Use the candy thermometer to check the temperature until it reaches 245-250 degrees.
Take the saucepan off the stove and pour the caramel mixture directly into the buttered 8-inch-square pan.
Let the caramels sit for 40 minutes to solidify.
Once the caramels have set (about 10 minutes), lift the parchment paper out of the pan and cut 1-inch squares from the caramel slab using a buttered knife. Top with coarse sea salt.
Let the caramels cool completely and wrap them in wax paper. They are soft caramels so expect some stickiness.
Hint: Cut the caramels while they are still warm for easy cutting. I use cooking spray or butter to grease my sharp knife before cutting the caramels.
Variations
- Almond- add 1 teaspoon of almond extract instead of vanilla extract.
- Dark chocolate caramels - use dark chocolate instead of unsweetened chocolate for dark chocolate caramels. You can also use bittersweet chocolate instead of unsweetened chocolate.
- Chocolate-covered caramels - dip the caramels in 3.5 ounces of dark chocolate for chocolate-covered caramels.
- Chocolate chips - top the caramels with chocolate chips before cutting.
Equipment
- 8x8 square baking pan
- Large saucepan
- Candy thermometer
- Sharp knife
- Precut wax paper
- A ruler - if you want to have precise cuts
Storage
The caramels will last for two weeks at room temperature if wrapped in wax paper. They do not do well in the freezer. I don't recommend freezing the chocolate caramel.
Top tip
Follow my tips on how to make chocolate caramels including using a greased sharp knife to cut them.
FAQ
I prefer to wrap my caramels in precut wax paper.
Roll the caramel in the wax paper and twist each end to secure.
Most caramel recipes call for corn syrup. This recipe does not call for light corn syrup or dark corn syrup.
Grandma's Easy Chocolate Caramels
Equipment
- 8x8 square baking pan
- Large saucepan
- Candy thermometer
- Precut wax paper
- A ruler
Ingredients
- 1 ¾ cups granulated sugar
- ½ cup brown sugar
- 2 ounces of unsweetened chocolate
- 1 cup heavy cream
- 1 ½ unsalted tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon coarse sea salt optional
Instructions
- Grease an 8-inch-square pan with butter and line it with parchment paper. Grease the parchment paper with more butter. Set aside.
- Combine the brown sugar, granulated sugar, chocolate, heavy cream, unsalted butter, and vanilla in a large saucepan over medium heat and stir constantly.
- Continue stirring using a silicone spatula until all the sugar is dissolved.
- Covered the saucepan and bring to a boil over medium-high heat.
- Once the mixture is boiling, take the cover off and lower the stove to medium heat. Do not stir.
- Use the candy thermometer to check the temperature until it reaches 245-250 degrees.
- Take the saucepan off the stove and pour the caramel mixture directly into the buttered 8-inch-square pan.
- Let the caramels sit for 40 minutes to solidify.
- Once the caramels have set (about 10 minutes), lift the parchment paper out of the pan and cut 1-inch squares from the caramel slab using a buttered knife. Top with coarse sea salt.
- Let the caramels cool completely and wrap them in wax paper. They are soft caramels so expect some stickiness.
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