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Chocolate Caramels

in Diana's Recipe Book

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(total ratings: 3)
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Servings: Makes 64 caramels
Homemade chocolate caramels will liven up any party.

1 cup (2 sticks/8 oz/226g) butter
1 cup granulated sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1 can (14 oz.) sweetened condensed milk
2 oz. unsweetened baking chocolate
1 teaspoon vanilla extract

Line an 8-inch-square baking pan with foil; grease pan.

Combine butter, granulated sugar, brown sugar and corn syrup in heavy-duty 2 1/2-quart saucepan. Cook over medium heat, stirring constantly until mixture boils and butter is melted. Add condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently until mixture reaches 245°F (118°C) on candy thermometer, about 25 to 35 minutes. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.

Lift from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.

If caramels become too firm to cut, soften slightly in microwave oven on DEFROST for about 2 minutes; or warm in 200°F (100°C). oven for about 5 minutes.

Makes 64 caramels.

Source: Nestle
Date: January 30, 2005


Reviewer: Ketut Japa
In my opinion, this recipe will give a delicious result. Alternatively chocolate is used as filling.

Reviewer: Sudha
Just came across your site, you have a wonderful collection of recipes, and I love most of it. Thanks for sharing all these wonderful recipes. I feel that this recipe would indeed be a delicious one.

Reviewer: Lute
An excellent recipe and it tasted SOO good!


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