Easy to make, soft and chewy, bittersweet chocolate caramels! These chocolate caramels are EASY. No tempering chocolate or dipping in chocolate, yet you get the flavors of chocolate and caramel in one sweet, soft, delightfully chewy bite. I’m a sucker for soft caramels. Chocolate covered caramels with salt are always a favorite for me because the chocolate coating and salt temper the sweetness from the caramel. But I can’t always be bothered tempering chocolate and dipping each caramel in chocolate. Enter, these chewy chocolate caramels, where the chocolate is mixed in with the caramel base!
Ingredients to make chocolate caramels
Sugar (white sugar or brown sugar) Corn syrup (or golden syrup, or honey) Bittersweet chocolate (70 – 75% cocoa content) Unsalted butter Cream Salt Vanilla extract and/or coffee extract
Equipment to make chocolate caramels
Candy thermometer Whisk Spatula 9 x 13 quarter sheet pan, lined with parchment paper Sharp knife
How to make chocolate caramels
Prep a 9 x 13 inch quarter sheet pan by lining it with parchment paper. You can also butter the pan so that the parchment paper stays in place. This will make it easier to lift and transfer the chocolate caramel slab from the pan onto a cutting board. Place all the ingredients in a large, heavy bottomed pot. This will help evenly heat the caramel base as it cooks. Heat over medium high, while stirring the pot (with a whisk) until all the butter, sugar, and chocolate are melted. You should get a dark brown, smooth mix. Reduce the heat to medium. Stir the mixture frequently, while making sure to reach the edges of the pot as well to prevent the sugar and chocolate from burning. Use a candy thermometer to check the temperature of the caramel mix from time to time as it cooks. Allow the chocolate caramel mixture to come to a boil. Keep stirring the mixture, otherwise it may burn at the bottom. When the mixture heats up to 245 F / 118 C, pour the mixture into the lined 9 x 13 inch sheet pan. Allow the chocolate caramel to cool slightly. While it’s still fairly soft on top, sprinkle some sea salt flakes (like maldon) on top. Let it completely cool to room temperature. Then transfer the caramel into the fridge until it hardens. Once hardened, carefully remove the caramel from the pan. I like to keep the pan on a warm kitchen towel / cloth napkin which will help release the parchment paper from the pan. Place the caramel slab on a cutting board and let it soften slightly. The caramel is easier to cut through when it’s at room temperature, rather than chilled. Cut the caramel into whatever shapes you like using a sharp, long, clean knife. Remember to wipe the blade between cuts, so you get nice clean cuts. I like to cut these into 1 x 1 inch squares or 0.75 x 1.5 inch pieces.
Storing the caramels
You can store these caramels in an air-tight container at room temperature for a few days, but they keep better if they are wrapped in wax paper. You can also store them in the fridge for up to 2 months.
Why I love this recipe!
These are hands down my favorite type of caramel to eat. They are so easy to make. I’m including these in my Christmas boxes this year because they are so simple. Along with honeycomb candy, peanut brittle, marshmallows, and chocolate truffles, these are always a family favorite Christmas recipe. The deep, dark chocolate flavor perfectly balances the sweetness of the sugar. This also makes it easy put these away at an unhealthy clip – so watch out! They also have the most amazing texture. Delightfully soft, with a little chew (but doesn’t stick to your teeth).
I hope you guys love these as much as we do! 🙂
