Grandma's Easy Chocolate Caramels
Old-fashioned chocolate caramels that are chewy, creamy, and so delicious. I will show you how to make 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.
Notes
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.
Nutrition
Serving: 2caramelsCalories: 60kcalCarbohydrates: 10gProtein: 0.3gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 6mgSodium: 51mgPotassium: 18mgFiber: 0.2gSugar: 10gVitamin A: 74IUVitamin C: 0.03mgCalcium: 6mgIron: 0.2mg
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