Chocolate Caramels

Chocolate Caramels Recipe
Chocolate Caramels Recipe

Chocolate Caramels Recipe

When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. Better than Tootsie Rolls!
TOTAL TIME: Prep: 5 min. Cook: 1 hour 40 min. + cooling
YIELD:32 servings

Ingredients, Always Organic:

  • 1 teaspoon butter or crisco butter, softened
  • 1 cup organic sugar
  • 3/4 cup light organic corn syrup
  • 2 ounces unsweetened organic chocolate, chopped
  • 1-1/2 cups organic heavy whipping cream or coconut cream, divided


  • 1. Line a 9×5-in. loaf pan with foil and grease the foil with butter; set aside.
  • 2. In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 248° (firm-ball stage).
  • 3. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends. Yield: 1-1/4 pounds.

Nutritional Facts

1 caramel equals 94 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 10 mg sodium, 13 g carbohydrate, trace fiber, trace protein.

Note: I recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach