The addition of creamy chocolate morphs these soft caramels into a chewy, fudge-like consistency. What is the Christmas season without caramel!?
What would the holiday season be without homemade caramels, I ask you? Caramels happened to make an appearance during last year’s Sugar Rush. My mom’s famous caramels to be exact. But this year I wanted to try a chocolate version – little did I know it would be as easy as adding chocolate to the initial caramel mixture.
I went with a different recipe this year and wow. Wow. WOW!
These were beyond delicious. The soft chocolate-infused caramel about sent me into chocolate-caramel heaven.
Seriously, these caramels are beyond divine.
The addition of creamy, dreamy chocolate morphs these caramels into a chewy, fudge-like consistency. Definitely caramelly but still deepened to a rich, decadent consistency the likes I’ve never seen.
Be sure to check out the Candy Thermometer page for information on calibrating and using a candy thermometer and see below the recipe for step-by-step pictures on the chocolate caramels.
Caramels: for regular caramels, simply omit the chocolate and proceed with the recipe. Butter: also, if you prefer using unsalted butter, increase the salt amount to 1 teaspoon.
Caramels: for regular caramels, simply omit the chocolate and proceed with the recipe.
Butter: also, if you prefer using unsalted butter, increase the salt amount to 1 teaspoon.
Combine all of the ingredients but the salt in a large pot. Caramels tend to foam and bubble so use a larger pot to accommodate boiling over.
Cook the mixture and stir as it dissolves.
There we go. Nice and dissolved.
Continue cooking until the mixture comes to a boil. Clip your candy thermometer onto the side of the pot.
Stir constantly while the mixture cooks.
You can see how as the cooking process goes on, the bubbles get smaller and closer together.
Remove the pot from the heat and stir in the salt.
Pour the caramels into the buttered pan. It’s going to be hot, baby, so be careful!
Let the caramels harden at room temperature for at least 2 hours. It may take longer for them to cool enough to cut so just judge according to your kitchen temp, etc.
Cut the caramels into strips.
Then into little squares.
Then place the caramel on small squares of wax paper…
Twist the ends and you’re done! Oh, wait, except for the other 100 caramels you have to wrap. It’s worth it, trust me!