chocolate caramels
Chocolate caramels are delicious on their own, but are transformed into a decadent Valentine treat when enrobed in sweet raspberry dark chocolate.
CHOCOLATE CARAMELS
Yields: approximately 64 caramels
INGREDIENTS
- 2 cups heavy cream
- 10½ oz fine-quality bittersweet chocolate, finely chopped
- 1¾ cups sugar
- ½ cup light corn syrup
- ¼ cup water
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, cubed
Optional:
- Raspberry Chocolate Melts
- Sprinkles to decorate
PREPARATION
- Line an 8x8 inch square cake pan by criss-crossing two sheets of parchment paper, being sure to cover all sides. Spray lightly with cooking spray and set aside.
- In a 1-quart heavy saucepan, bring heavy cream to a boil over medium-high heat. Reduce heat to low and add chocolate. Let stand one minute then stir until smooth. Remove from heat and set aside.
- In a 5-quart heavy saucepan, bring sugar, corn syrup, water and salt to a boil over medium heat until sugar is dissolved. Without stirring, continue to boil uncovered for about ten minutes until sugar becomes a golden brown. Occasionally swirl pot so that sugar does not burn to the bottom.
- Add chocolate to sugar keeping in mind that the mixture will bubble vigorously.
- Stir continuously over medium heat for about 15 minutes until candy thermometer registers 255 degrees Fahrenheit.
- Add butter, stir until completely melted and smooth. Immediately pour into prepared pan and allow to set for at least two hours.
- Remove caramels from pan and cut into one inch squares. Store in an airtight container for up to two weeks.
Optional:
- Melt candy melts according to package directions.
- Dip caramels into chocolate, tap off excess and transfer to parchment paper to set.
- If desired, add sprinkle to the top of each caramel immediately after dipping and before the chocolate sets.
RESOURCES
Wilton has a limited edition dark cocoa raspberry candy melt. If unavailable, raspberry candy flavoring can be added to dark chocolate melts.
I tried making these but I think I went wrong somewhere, and ended up with a really solid block of chocolate that I couldn’t cut… I cut the ingredients in half, because I didn’t have enough chocolate for the full recipe, but I am not sure if that’s the reason why but I followed the recipe faithfully otherwise. Does anyone have any suggests where I might have gone wrong?
This chocolate caramels has my name written all over it. Love them!
These are beautiful!!! So perfect!
Ooh, those sound fantastic. My husband LOVES caramels, and I think chocolate ones might just blow his mind. I enjoy candy making, so these are going into my “must try” pile. Thanks for sharing.
I can’t wait to hear what he thinks! A coworker referred to them as one of the top ten things she had ever eaten. The chocolate flavors really transform as the caramel cooks. The final result is just wonderful. Enjoy!
Oh yum, these sound delicious and look so good too!
Mmmm, these caramels look so good! And I love the raspberry-chocolate combination.
Kimberly Ann, these look too good. I have to tell you I am challenged at candy making. It had something to do with my ability to read a thermometer. But I will try because these look really good! And your pictures look really scrumptious!
You must try! I highly recommend the instant read thermometer by Pyrex. It gives a fairly quick (not quite instant) digital read so it’s super easy to use. It also goes up to high enough temps to be great for candy making. Caramels are intimidating, but actually one of the more forgiving candies. What a great jumping off point to enter the wonderful world of candy-making! Good luck!