Soft Chocolate Caramels

Name: Soft Chocolate Caramels
Prep time: 15 min
Cook time: 45 min
Total time: 120 min
Yield: 36 pieces
Cuisine: French
Ingredients: 1 cup granulated sugar; 1/2 cup light corn syrup; 1/2 cup unsalted butter (cubed); 1/2 cup heavy cream (room temperature); 1/4 cup water; 1/4 cup cocoa powder (unsweetened); 1 tsp vanilla extract; 1/4 tsp salt

120 min 36 pieces Medium

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Indulge in these soft and chewy chocolate caramels, a perfect treat for any chocolate lover.

Prep

15 min

Cook

45 min

Total

120 min

Servings

Difficulty

Medium

Chocolate caramels are a delightful treat that combines the rich, creamy texture of caramel with the deep flavour of chocolate. These soft chocolate caramels are perfect for satisfying a sweet tooth or impressing guests with a homemade confection. Making caramels at home involves patience and precision, but the result is a batch of deliciously chewy candies that are well worth the effort. Whether you're an experienced candy maker or a beginner looking for a challenge, this recipe is designed to guide you through each step of the process.

Instructions

Prepare the pan

Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving overhang on the sides for easy removal.

Pro tip: Ensure the parchment paper is creased at the corners for a neat fit.

Mix initial ingredients

In a medium-sized saucepan, combine sugar, light corn syrup, water, and salt. Stir over medium heat until the sugar dissolves.

Pro tip: Use a silicone spatula to prevent sticking.

Heat the mixture

Attach a candy thermometer to the pan. Cook without stirring until the mixture reaches 245°F (118°C).

Pro tip: Swirl the pan gently if needed to mix evenly.

Add butter and cream

Remove from heat and carefully stir in the butter and heavy cream. Return to heat and cook until it reaches 245°F (118°C) again.

Pro tip: Be cautious of steam and bubbling when adding cream.

Incorporate chocolate flavour

Remove from heat and stir in cocoa powder and vanilla extract until fully combined.

Pro tip: Sift cocoa powder to avoid lumps.

Pour and set

Pour the mixture into the prepared pan and let it cool at room temperature for about 1 hour until set and firm.

Pro tip: Tap the pan gently to remove air bubbles.

Cut into pieces

Once set, use the parchment overhang to lift the caramel block out of the pan. Cut into 36 pieces using a sharp knife.

Pro tip: Lightly oil the knife to prevent sticking.

💡

Tips & Tricks

Use a candy thermometer for accuracy when cooking the caramel.
Line your pan with parchment paper for easy removal.
Store the caramels in a cool, dry place to maintain their texture.
Cut caramels with a sharp knife to get clean edges.

Frequently Asked Questions

How can I tell when the caramel is done?

Use a candy thermometer to ensure the mixture reaches 245°F (118°C) for the perfect soft texture.

Can I substitute light corn syrup with something else?

Yes, you can use golden syrup or glucose syrup as a substitute for light corn syrup.

How should I store the caramels?

Store the caramels in an airtight container at room temperature for up to 2 weeks.

Can I make these caramels ahead of time?

Yes, you can make them up to a week in advance and store them in an airtight container.

What should I do if my caramel mixture crystallizes?

If crystallization occurs, add a small amount of water and reheat gently until the sugar dissolves again.

Serving Suggestions

Serve these soft chocolate caramels as a sweet end to a meal or wrap them individually for a thoughtful homemade gift. Pair them with a cup of coffee or a glass of milk for a satisfying snack. To make ahead, prepare the caramels as directed and store them in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate them for up to a month, but allow them to come to room temperature before serving for the best texture.

Nutrition per serving

Calories

Protein

Fat

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