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Chocolate Caramels

These Chocolate Caramels are rich, creamy, and irresistibly delicious! Perfect as a gift or a sweet treat to indulge in anytime.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Candy, Dessert
Cuisine: American
Keyword: Candy, Caramels, Chocolate, Easy, Homemade
Servings: 16 servings

Ingredients

  • 1 cup heavy cream
  • 1 cup unsalted butter
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 1 cup corn syrup
  • flaky sea salt optional, to sprinkle on top

Instructions

  • Line a 9x9 inch square pan with parchment paper, leaving some overhang for easy removal. Set aside.
  • In a heavy-bottomed saucepan, combine the granulated sugar and corn syrup. Stir until well mixed.
  • Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to boil, about 5-7 minutes.
  • Slowly pour in the heavy cream while stirring continuously. Be cautious as the mixture may bubble up significantly.
  • Add the unsalted butter and cocoa powder to the pan. Stir until fully blended and the butter has melted.
  • Stir in the instant espresso powder and pure vanilla extract until fully incorporated.
  • Attach a candy thermometer to the saucepan, ensuring it does not touch the bottom. Cook over medium heat until the mixture reaches 245°F (118°C), the firm ball stage.
  • Carefully pour the caramel into the prepared pan, smoothing the top. Sprinkle flaky sea salt on top if desired.
  • Allow the caramels to cool at room temperature for at least 4 hours or until completely set.
  • Use the parchment overhang to lift the caramels out of the pan. Cut into squares or rectangles with a sharp knife.
  • Wrap each caramel in wax or parchment paper, twisting the ends to secure.

Equipment

  • Heavy-bottomed saucepan
  • Wooden spoon or silicone spatula
  • Candy thermometer
  • Parchment Paper
  • 9x9 inch square pan

Notes

  • Use a candy thermometer to ensure the caramel reaches the correct temperature for perfect texture.
  • Sprinkle flaky sea salt on top for a delicious sweet and salty contrast.
  • Store caramels in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.