Chocolate Caramels
Chocolate and Carmel don't belong together, said NO ONE ever. These little Caramels are extremely delicious! The creaminess of the chocolate and caramel gives it a fudge like consistency, and it is divine. Give them a try, you won't be disappointed!
Servings:
1
yield(s)
Prep Time:
10
mins
Cook Time:
25
mins
Total Time:
35
mins
Ingredients
Make the Caramels
-
1
tbsp
vanilla
(13g)
-
1 3/4
cup
sweetened condensed milk
(396g)
-
cup
light corn syrup
(331.2g)
-
1/4
tsp
salt
(1.5g)
-
1/2
cup
water
(118.3g)
-
2
cup
sugar
(752.4g)
-
3/4
cup
butter
(170.3g)
-
1
cup
unsweetened dark chocolate
(226g)
Instructions
-
Lightly butter a 9X13-inch pan and set aside.
-
In a saucepan, combine the water, sugar, vanilla, condensed milk, corn syrup, butter, and chocolate. Bring the mixture to a boil over medium heat, stirring constantly. Clip a candy thermometer to the side of the pan making sure the tip of the thermometer doesn't touch the bottom of the pan.
-
Continue stirring while the mixture boils and cooks, until the caramels reach 245 degrees F. You can also test the caramels using a spoon and dropping a pea-sized amount of the hot caramel into cold water. If the cooled piece of caramel is firm but not hard, the caramel is properly cooked.
-
Remove the pot from the heat, and pour the mixture into the prepared pan, and allow to cool completely to room temperature, at least two hours.
-
When cool, remove the sheet of caramels from the pan, and cut them into pieces using a large knife.