Chocolate Caramels
There’s something undeniably magical about the combination of rich chocolate and smooth caramel. When these two flavors come together, they create a treat that’s both indulgent and satisfying. Today, we’re diving into a delightful recipe for Chocolate Caramels that’s simple yet delectable. With just a handful of ingredients, you’ll be able to whip up a batch that will impress family and friends alike. Perfect for gifting or simply enjoying yourself, this recipe is sure to become a staple in your kitchen.
Why You’ll Keep Making It
These Chocolate Caramels are not only easy to make, but they also deliver an impressive taste that keeps you coming back for more. The creamy texture of the caramel combined with the intense flavor of chocolate creates a mouthwatering experience. Plus, the addition of espresso powder enhances the chocolate flavor without making the caramels taste like coffee. Whether you’re celebrating a special occasion or just want a sweet treat to enjoy, these caramels are versatile enough for any day of the week.
Gather These Ingredients
Before you start, make sure you have the following ingredients on hand:
- 1 cup heavy cream – This is essential for a rich, creamy texture.
- 1 cup unsalted butter – Adds depth and richness to the caramels.
- 1 cup unsweetened cocoa powder – Provides the chocolate flavor without added sweetness.
- 1 tablespoon instant espresso powder – Enhances the chocolate flavor.
- 1 teaspoon pure vanilla extract – Adds warmth and complexity.
- 1 cup granulated sugar – The base for your caramel sweetness.
- 1 cup corn syrup – This is crucial for achieving the right texture and prevents crystallization.
- Flaky sea salt (optional) – For that perfect sweet and salty finish.
Kitchen Gear Checklist
Before you begin, gather the necessary kitchen tools to streamline your cooking process:
- Heavy-bottom saucepan – Ensures even heat distribution.
- Wooden spoon or heat-resistant spatula – For stirring the mixture without scratching your pan.
- Candy thermometer – Essential for checking the temperature of the caramel.
- 9×9 inch baking pan – For setting your caramels.
- Parchment paper – To line the baking pan for easy removal.
Chocolate Caramels, Made Easy
Making Chocolate Caramels is a straightforward process when you break it down step by step.
Step 1: Prepare Your Pan
Line a 9×9 inch baking pan with parchment paper, allowing some overhang to make it easier to lift the caramels out later. Lightly grease the parchment to ensure easy removal.
Step 2: Combine Ingredients
In a heavy-bottom saucepan, combine the granulated sugar and corn syrup. Stir well to combine, then place the pan over medium heat.
Step 3: Heat Mixture
Allow the mixture to come to a boil without stirring. Once it starts bubbling, use a candy thermometer to monitor the temperature. You want to wait until it reaches 240°F (soft-ball stage).
Step 4: Add Butter and Cream
Once the mixture reaches the desired temperature, reduce the heat to low and carefully whisk in the unsalted butter. Continue to stir until the butter is fully melted. Gradually add the heavy cream while stirring constantly. Be cautious, as the mixture will bubble up significantly.
Step 5: Add Cocoa and Flavorings
Once the cream is fully incorporated, add the unsweetened cocoa powder, instant espresso powder, and vanilla extract. Stir until everything is smooth and well combined.
Step 6: Continue Cooking
Increase the heat back to medium and continue cooking the mixture, stirring frequently. Keep an eye on the temperature and cook until it reaches 245°F (firm-ball stage).
Step 7: Pour and Cool
Once the caramels have reached the right temperature, pour the mixture into the prepared pan. If you like, sprinkle flaky sea salt on top while the caramels are still warm. Let the caramels cool completely at room temperature, which may take a couple of hours.
Step 8: Cut and Enjoy
Once cooled, use the parchment overhang to lift the caramels out of the pan. Cut them into desired shapes and sizes with a sharp knife. Wrap them individually in wax paper or cellophane for gifting or storage.
Ingredient Swaps & Substitutions
If you’re in need of ingredient swaps, here are some suggestions:
- Unsalted butter – You can use salted butter, but reduce the added sea salt in the recipe.
- Granulated sugar – Brown sugar can be used for a deeper flavor, but it may change the texture slightly.
- Cocoa powder – Dutch-processed cocoa can be used, which may result in a different flavor profile.
Don’t Do This
When making Chocolate Caramels, avoid these common pitfalls:
- Don’t skip the candy thermometer; precision is key for the perfect caramel consistency.
- Avoid stirring the mixture once it starts boiling—this can cause crystallization.
- Don’t rush the cooling process; allow the caramels to cool completely to set properly.
Prep Ahead & Store
These Chocolate Caramels can be made in advance, making them perfect for holiday gifting or parties. Here’s how to prep ahead and store them:
- Store cooled caramels in an airtight container at room temperature for up to two weeks.
- If you want to keep them longer, freeze them in a single layer and then transfer to a freezer-safe container. They can last up to three months in the freezer.
- To serve, let frozen caramels thaw at room temperature for a few hours before enjoying.
FAQ
How do I know when my caramels are done cooking?
Use a candy thermometer to check the temperature. You want your caramels to reach 245°F for a firm texture.
Can I add nuts to my caramels?
Absolutely! Chopped nuts like pecans or almonds can be added just before pouring the caramel into the pan for added texture and flavor.
What if my caramels are too hard?
If your caramels turn out too hard, you may have cooked them at too high a temperature. Next time, try to monitor the temperature closely and remove them from the heat at the correct stage.
Can I use flavored extracts instead of vanilla?
Yes! Feel free to experiment with other extracts, such as almond or peppermint, for a unique twist on the classic flavor.
The Last Word
There’s really nothing quite like the satisfaction of making your own Chocolate Caramels at home. The process may seem a bit daunting at first, but with careful attention and a little patience, you’ll create a treat that’s sure to impress. Whether you’re sharing them with loved ones or keeping them all to yourself, these caramels are a delightful way to indulge in something sweet.
So grab your ingredients, follow the steps, and enjoy the sweet rewards of your efforts. Your taste buds will thank you!
Chocolate Caramels
Ingredients
Equipment
Method
- Line a 9x9 inch baking pan with parchment paper, allowing overhang for easy removal. Lightly grease the parchment.
- In a heavy-bottom saucepan, combine granulated sugar and corn syrup. Stir well and place over medium heat.
- Allow the mixture to boil without stirring until it reaches 240°F (soft-ball stage).
- Reduce heat to low and whisk in unsalted butter until melted. Gradually add heavy cream while stirring constantly.
- Add cocoa powder, espresso powder, and vanilla extract. Stir until smooth.
- Increase heat to medium and cook, stirring frequently, until the mixture reaches 245°F (firm-ball stage).
- Pour the mixture into the prepared pan and sprinkle flaky sea salt on top if desired. Let cool completely at room temperature.
- Lift the caramels out using the parchment overhang, cut into desired shapes, and wrap individually for gifting or storage.
Notes
- Store cooled caramels in an airtight container at room temperature for up to two weeks.
- Freeze in a single layer for up to three months for longer storage.
- Allow frozen caramels to thaw at room temperature for a few hours before serving.
