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Deep Dark Chocolate Caramels

The better the quality of chocolate used in these caramels, the more delicious the result.

  • Yield: Makes about 150
Deep Dark Chocolate Caramels

Source: Christmas Vol. 1 1997


  • 4 cups heavy cream
  • 2 1/2 cups light corn syrup
  • 4 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 pound plus 2 ounces bittersweet chocolate, chopped in small pieces
  • 1/2 pound (2 sticks) unsalted butter, cut into 16 pieces
  • Vegetable-oil cooking spray


  1. Spray an 11 3/4-by-16 1/4-inch baking pan with vegetable-oil spray. Set aside in a spot where it will not be moved. In a heavy 4-quart saucepan, combine 2 cups cream, corn syrup, sugar, and salt. Clip on candy thermometer. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.

  2. Cook, stirring constantly, until temperature reaches 220 degrees, 6 to 8 minutes; watch so mixture doesn't boil over. Continue stirring, and add chocolate and butter; keep mixture boiling, and slowly add remaining 2 cups cream. Cook, still stirring, until temperature reaches 240 degrees (soft-ball stage), about 60 minutes, keeping mixture at a low boil.

  3. Without scraping pot, pour mixture into prepared pan. Let stand uncovered at room temperature for 24 hours without moving.

  4. To cut, spray a cutting board with vegetable-oil spray. Unmold caramel onto sprayed surface. Using a large knife, cut into 1-by-1 1/4-inch pieces or other shapes. Wrap each piece in cellophane or waxed paper.

Reviews (6)

  • Bake Chocolate Cake 12 Feb, 2013

    When I make caramels I don't pour the hot candy into a buttered pan. Instead I pour it onto a parchment paper lined baking sheet. The candy cools faster and then the caramels can be hand-shaped. Making caramels with licorice flavoring is also delicious!

  • cheffergirl 8 Dec, 2011

    runknitcook..don't throw it out! I've made these many times and know the frustration of spending all that time just to end up with a gooey (expensive) blob. Could be the humidity, could be a tweak needed in your thermometer..anything. Scrape that mess back into the pan, and heat it to 10 degrees higher than you did before, while stirring. When my caramels don't set up this is what i do, and it has worked great. Or, if you're over it, thin it with hot cream for a delicious chocolate caramel sauce

  • runknitcook 7 Dec, 2011

    I've successfully made candy before. These did not turn out correctly. I have a very large, gooey mess in a baking sheet, but no caramels. Followed directions, did not substitute or alter ingredients. Very disappointed, as the ingredients are not inexpensive and now I have to find another recipe to make gifts this year.

  • cathyxpiglet 24 Sep, 2008

    you could try putting plastic wrap in the prepared pan instead of veg-oil spray. it might be easier to take out.

  • cathyxpiglet 24 Sep, 2008

    you could try putting plastic wrap in the prepared pan instead of veg-oil spray. it might be easier to take out.

  • moethorne 21 Dec, 2007

    They are quite grease. I 'm not sure there is any need to spray the pan with veg-oil spray.

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