These chewy chocolate caramels taste better than any store bought version. They make a great pairing to any dessert and are the perfect self-indulgence every once in a while!
Chewy Chocolate Caramels
Cook time
Total time
Author: Rachel Kor
Recipe type: Dessert/Snack
Serves: 25-30
Ingredients
- Canola cooking spray
- ¼ cup water
- 1½ cups granulated sugar
- ¼ cup light corn syrup
- 1 cup heavy cream
- 5 oz semisweet chocolate chips
- 5 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- Sea Salt
Directions
- Line an 8-inch-square baking pan with parchment paper, allowing the paper to drape over 2 sides of the pan. Spray the paper lightly with cooking spray.
- In a saucepan, combine the water, sugar and corn syrup and bring them to a boil over medium heat.
- Boil until the mixture is a light golden brown color. Don't stir, just swirl the pan to mix.
- In the meantime, heat the cream, chocolate, butter and salt in a separate small pot. Mix until all of the chocolate is melted. Set aside.
- When the sugar mixture is light golden brown, turn off the heat and carefully add the chocolate cream mixture to the sugar mixture. Stir in the vanilla and cook on medium heat for about 15 minutes, until the mixture reaches 246 degrees F on a candy thermometer.
- To test to see if the caramel is the perfect chewy consistency, drop a small amount of the caramel into a bowl of ice water, then roll it into a ball using your fingers. If the candy is soft and can be easily flattened between your fingers, then it’s done.
- Carefully pour the hot caramel into the greased pan and refrigerate for 2 hours, until cool.
- Separate the parchment paper from the pan, to lift the caramel out. Cut into small, 1 inch squares.
- Sprinkle each piece with sea salt and wrap the candies in glassine paper (optional).
*Notes
Store in the refrigerator for 1-2 weeks.
Cut glassine paper (which is clear wrapper) into 5-by-6-inch pieces and wrap each caramel individually using a small piece of clear tape to seal the ends.
Cut glassine paper (which is clear wrapper) into 5-by-6-inch pieces and wrap each caramel individually using a small piece of clear tape to seal the ends.
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