culinary review

Homemade Creamy Chocolate Caramels

Last Modified: 11/16/09
First Published: 11/24/07
Views: 1522
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Views: 1522
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General Info
Servings: 50
Total Cost: $8.56
Cost Per Serving: $0.17
Total Calories: 6,033
Calories/Serving: 121
Butter, Unsalted 1 Cup 224.00 Grams $1.00 1,600
Brown Sugar, Packed 2 1/4 Cups 495.00 Grams $1.45 1,865
Salt, Table 1/8 Teaspoon 0.75 Gram $0.00 0
Corn Syrup, Light 1 Cup 328.00 Grams $1.88 961
Sweetened Condensed Milk (1 14 oz can) * 0.88 Pound $2.90 1,323
Chocolate, Baking, Unsweetened Squares * 2.00 Ounces $0.91 284
Extract, Vanilla Imitation 1 Teaspoon 4.66 Grams $0.42 0

Holidays are the best time to make candy, and they make great presents. Caramels keep for a few months so if you wrap them in wax paper you can always have them fresh.

When making candy caramels there are a few important things to note.

caramelsThe volume of the mixture will triple while cooking so you must constantly pay attention to the stove top.
Bring your ingredients up to a boil slowly, you should not try to rush this process, otherwise you will end up burning the candy.
Set aside at least an hour to make the caramels and have a place ready to set aside the candy to cool.

Caramel Ingredients

  • 1 cup butter
  • 2 ¼ cups brown sugar
  • 1/8 teaspoon salt
  • 1 cup light corn syrup
  • 14 ounces sweeted condensed milk
  • 2 - 1 ounce pieces unsweetened chocolate
  • 1 teaspoon vanilla extract


Butter a 9” x 9” pan, we use a silicon pan since you do not really need too much butter.

Melt butter in a 3 quart sauce pan, then add the sugar and salt.

candy caramel
wrapped caramel

Stir together, then add the corn syrup. A little at a time, add the sweetened condensed milk, then the chocolate.

Add your candy thermometer. brushing side for candyYou should wipe down the sides of the pot with hot water using a pastry brush frequently. This will minimize the possibility that your mixture will crystalize as it cooks.

Stir occasionally until your candy thermometer reaches 246 degrees F (118 degrees C).

Remove from the heat, then stir in the vanilla extract.

Then pour into your 9” x 9” pan.

Cut into 1 inch pieces once cool.

Wrap in wax paper to avoid sticking. You can store caramels in a dry cool airtight container for up to 2 weeks. Do not store in the refrigerator.