Chocolate Caramels
There’s something utterly magical about the combination of chocolate and caramel, and when you make Chocolate Caramels from scratch, you elevate this classic treat to a whole new level. Imagine biting into a rich, velvety chocolate exterior, only to be greeted by a soft, gooey caramel center that dances on your taste buds. This recipe is not only straightforward but also allows you to indulge in a homemade treat that rivals any store-bought candy. Perfect for gifting or simply for satisfying your sweet cravings, these Chocolate Caramels are sure to leave you wanting more.
Why This Recipe Works
The beauty of this Chocolate Caramels recipe lies in its simplicity. With just a handful of ingredients, you can create a confection that is both luxurious and comforting. The heavy cream provides a rich creaminess that is essential for the perfect caramel texture, while the unsweetened cocoa powder adds depth to the chocolate flavor. The instant espresso powder enhances the chocolate notes without being overly coffee-flavored, making the caramels more complex. Each element works in harmony to create a treat that is creamy, chocolatey, and utterly irresistible.
What’s in the Bowl
- 1 cup heavy cream: Ensures a rich, smooth caramel texture.
- 1 cup unsalted butter: Adds richness and depth of flavor.
- 1 cup unsweetened cocoa powder: Provides a deep chocolate flavor.
- 1 tablespoon instant espresso powder: Enhances the chocolate flavor.
- 1 teaspoon pure vanilla extract: Adds a warm, sweet aroma.
- 1 cup granulated sugar: The base for our caramel.
- 1 cup corn syrup: Prevents crystallization and ensures smoothness.
- Flaky sea salt (optional): A finishing touch that elevates the flavor.
What You’ll Need (Gear)
- Heavy-bottomed saucepan: Essential for even heat distribution.
- Wooden spoon or silicone spatula: For stirring the mixture.
- Candy thermometer: To monitor the temperature of the caramel.
- 8×8-inch baking pan: For setting the caramels.
- Parchment paper: To line the baking pan for easy removal.
Chocolate Caramels Made Stepwise
Step 1: Prepare Your Pan
Line your 8×8-inch baking pan with parchment paper, leaving some overhang to make removal easier later. This small step can save you a world of trouble when it comes time to cut your caramels.
Step 2: Combine Ingredients
In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, and heavy cream. Stir gently until the sugar is dissolved, ensuring not to introduce any air bubbles into the mixture.
Step 3: Cook the Mixture
Place the saucepan over medium heat and bring the mixture to a boil. Attach your candy thermometer to the side of the pan, ensuring it does not touch the bottom. Allow the mixture to cook without stirring until it reaches 240°F (soft ball stage).
Step 4: Add Butter and Cocoa
Once your caramel mixture reaches the desired temperature, remove it from the heat. Quickly whisk in the unsalted butter, unsweetened cocoa powder, instant espresso powder, and pure vanilla extract. Stir until everything is fully incorporated and smooth.
Step 5: Pour and Cool
Carefully pour the hot caramel mixture into your prepared baking pan. Let it cool at room temperature for at least 4 hours or until fully set.
Step 6: Cut and Serve
Once your Chocolate Caramels have cooled, use the parchment overhang to lift them out of the pan. Cut them into small squares or rectangles and sprinkle with flaky sea salt if desired. Enjoy!
No-Store Runs Needed
- All ingredients are pantry staples.
- Perfect for when you want a sweet treat without a last-minute grocery trip.
- Ideal for spontaneous cravings or unexpected guests.
Avoid These Mistakes
- Don’t skip the candy thermometer; it’s essential for the perfect texture.
- Be careful not to stir the mixture once it starts to boil, as this can cause crystallization.
- Ensure your butter is unsalted to avoid altering the sweetness of the caramels.
- Give the caramels enough time to set; rushing this step can lead to a gooey mess.
Store, Freeze & Reheat
Chocolate Caramels can be stored at room temperature in an airtight container for up to two weeks. If you want to enjoy them later, they can be frozen for up to three months. To freeze, wrap each caramel individually in wax paper or plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, simply thaw at room temperature. Reheating isn’t necessary, but if you prefer them warm, a quick 10-second zap in the microwave will do!
Quick Questions
Can I use a different type of sugar?
It’s best to stick with granulated sugar for this recipe to achieve the right caramel consistency. Brown sugar might alter the texture and flavor significantly.
What should I do if my caramels are too soft?
If your caramels are too soft, it may be that they didn’t reach the proper temperature during cooking. You can try re-melting them gently and cooking them a bit longer until they reach 240°F.
Can I add flavors to my caramels?
Absolutely! Feel free to experiment with flavors like peppermint extract, almond extract, or even a hint of orange zest for a unique twist.
How do I prevent my caramels from sticking together?
To prevent sticking, make sure to wrap each caramel individually after cutting, and dust them lightly with flaky sea salt or cocoa powder.
One Pan, More Ideas
- Chocolate Caramel Cupcakes: A delightful twist on cupcakes with a gooey caramel center.
- Chocolate Caramel Cheesecake: A rich dessert that combines the best of both worlds.
- Vegan Chocolate Caramel Brownies: A plant-based alternative to satisfy your chocolate cravings.
Before You Go
There’s nothing quite like the satisfaction of creating your own Chocolate Caramels at home. Not only do you get to control the ingredients, but you also get to indulge in the sweet reward of your hard work. Whether you’re treating yourself or sharing with friends and family, this recipe is bound to become a favorite in your household. With each bite, you’ll be reminded of the joy of baking and the sweet moments it can create. Enjoy the process, savor every bite, and don’t forget to share your delicious creations!
Chocolate Caramels
Ingredients
Equipment
Method
- Line your 8x8-inch baking pan with parchment paper, leaving some overhang to make removal easier later.
- In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, and heavy cream. Stir gently until the sugar is dissolved.
- Place the saucepan over medium heat and bring the mixture to a boil. Attach your candy thermometer and allow the mixture to cook without stirring until it reaches 240°F (soft ball stage).
- Remove from heat and quickly whisk in the unsalted butter, unsweetened cocoa powder, instant espresso powder, and pure vanilla extract. Stir until smooth.
- Carefully pour the hot caramel mixture into your prepared baking pan. Let it cool at room temperature for at least 4 hours or until fully set.
- Once cooled, use the parchment overhang to lift the caramels out of the pan. Cut into squares or rectangles and sprinkle with flaky sea salt if desired. Enjoy!
Notes
- Store in an airtight container at room temperature for up to two weeks.
- Wrap each caramel individually for easy storage.
- For a unique twist, try adding flavored extracts like peppermint or almond.
