Rich Chocolate Caramels
Submitted by lianne 1986
Rich chocolate caramels: chewy homemade candies cooked to firm-ball stage with brown sugar, corn syrup, half-and-half, and unsweetened chocolate. Wrap individually in waxed paper for the perfect homemade gift.
YIELD
36 servingsPREP
5 minCOOK
30 minREADY
95 minRich chocolate caramels are a candy-thermometer recipe through and through. Forget eyeballing the syrup color, the entire success of these chewy chocolate squares hinges on hitting exactly 248°F (120°C), known as the firm-ball stage.
A degree or two below and you have soft chocolate sauce. A degree or two above and you have a brittle chocolate bark.
The combination of granulated and brown sugar is the smart move that gives these caramels both crystal structure and molasses depth. Light corn syrup (about a third of the total sugar) provides invert sugar, which prevents the granulated sugar from recrystallizing as the candy cools.
Without it, the caramels would set up grainy instead of glossy and chewy.
Unsweetened chocolate (rather than semisweet) keeps the candy from veering into cloying territory. Half-and-half rather than heavy cream balances the richness so the caramels read distinctly chocolate, not just creamy.
The butter and vanilla go in last, off the heat, so neither scorches in the still-hot syrup.
Pro Tips
- Calibrate your candy thermometer first by testing it in boiling water (should read 212°F at sea level).
- Don’t stir aggressively once the syrup is boiling. Excessive stirring promotes crystallization.
- Have the greased pan ready before you start. The syrup sets fast and waiting around for the pan ruins the texture.
- Wrap individually in waxed paper or parchment. Plastic wrap can stick badly to soft caramels in warm weather.
Variations
- Add a pinch of flaky sea salt to each caramel just before they set for salted chocolate caramels.
- Stir in a half teaspoon of espresso powder with the vanilla for a mocha caramel.
- Press a pecan half or chopped almonds into each square before cutting for a turtle-style finish.
Ingredients
Directions
Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan.
Bring to boil, stirring to melt chocolate and dissolve sugar.
Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248F on candy thermometer (firm-ball stage).
Remove from heat.
Quickly stir in butter and vanilla just until blended and butter melts.
Pour into well-greased 8×8×2” pan. Cool; cut in small squares.
If desired, top each square with pecan half or almond slivers.
Wrap individually in plastic wrap or foil.
Store in cool, dry place.
Makes about 1½ pounds.
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