Best 5 Soft Chocolate Caramels Recipes
Indulge your sweet tooth with our delectable Soft Chocolate Caramels, an exquisite confection that harmonizes the richness of chocolate with the velvety smoothness of caramel. These delightful treats are meticulously handcrafted using simple, wholesome ingredients, resulting in a symphony of flavors that will tantalize your taste buds.
Embark on a culinary journey as we guide you through three enticing variations of this classic dessert. Dive into the classic allure of our Original Soft Chocolate Caramels, where the perfect balance of chocolate and caramel creates a timeless indulgence. Then, tantalize your senses with our Salted Chocolate Caramels, where a sprinkling of sea salt awakens your palate with a delightful savory contrast. Finally, succumb to the temptation of our Chocolate Peanut Butter Caramels, a harmonious blend of creamy peanut butter and rich chocolate that will satisfy your cravings.
Each recipe is meticulously explained with clear instructions and helpful tips, ensuring that even novice bakers can achieve caramel-making success. Prepare to be mesmerized by the transformation of simple ingredients into luscious caramel, enveloped in a decadent chocolate coating.
Prepare to indulge in a sensory experience like no other with our Soft Chocolate Caramels. Treat yourself, your family, and friends to these handcrafted confections that embody the essence of homemade goodness.
CHOCOLATE CARAMELS RECIPE
These Soft Chocolate Caramels have a delicious caramel flavor mixed with bittersweet chocolate. Easy to make, with no melting and dipping involved. Great to give as gifts, and to make ahead.EASY - Easy recipe. There is a long inactive time as you have to wait for the caramels to chill. This recipe also requires a candy thermometer. PLEASE EXERCISE CAUTION when you handle the very hot sugar mixture. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Provided by Dini @ The Flavor Bender
Categories Candy Candy & Confectionery Caramels Chocolate desserts Desserts Sweets Toffees
Time 6h50m
Number Of Ingredients 9
Steps:
- Line a 9 x 13 inch quarter sheet pan with parchment paper. Butter the pan first so that the parchment paper sticks to the pan - this is optional, but will give you smoother edges to your caramels. Dissolve the coffee in the vanilla extract and set aside.
- Place all the ingredients, except for the coffee granules and vanilla extract, in a large pot.
- Heat over medium high heat, while stirring (with a whisk or spatula) occasionally, until all the ingredients melt to form a smooth liquid.
- Bring the mixture to a boil, and lower the heat to medium. Continue to cook the caramel chocolate base, while stirring frequently to make sure the caramel doesn't burn at the bottom.
- Cook until the mixture reaches a temperature between 242 - 245°F. Then immediately whisk in the vanilla and coffee mixture.
- Remove the pot from the heat, and pour the mixture into the prepared quarter sheet pan. Please be careful as the sugar mixture is EXTREMELY HOT at this stage. Do NOT get it on your hands, or be tempted to lick / taste it!
- Allow the caramel to cool slightly. While the surface is still soft, sprinkle extra sea salt flakes (like maldon) on top.
- The caramel should cool completely to room temperature. Wrap the tray with plastic wrap and refrigerate until it hardens. I like to keep the caramel in the fridge overnight.
- Once chilled, remove from the fridge and then the pan. If the butter on the tray is making it hard to remove the parchment paper, keep the tray on a kitchen towel soaked in warm water. This will help release the parchment paper.
- Keep the caramel slab on a cutting board, and allow it to soften a little (to room temperature).
- Using a long, sharp, dry, clean knife (not a serrated knife), cut the caramel into pieces. The pieces can be whatever size you like. Wipe the knife clean between cuts, so that you get nice clean cuts. I prefer to cut the caramels into 0.75 x 1.5 inch pieces, or 1 x 1 inch squares.
Nutrition Facts : ServingSize 1 piece, Calories 61 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 14 mg, Fiber 1 g, Sugar 7 g
CHOCOLATE CARAMELS
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., 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 245° (firm-ball stage)., 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.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
SOFT CHEWY CARAMELS
One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. -Robert Sprenkle, Hurst, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CREAMY SOFT CARAMELS
Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.-Sharon Struthers, Belgrade, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk. , Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CHOCOLATE COVERED CARAMELS
These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.
Provided by Cheryl Johnson
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h25m
Yield 64
Number Of Ingredients 7
Steps:
- Grease an 8 x 8 inch square pan.
- In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
- When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
- Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
- Dip caramel squares in chocolate and place on wax paper to cool.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g
Tips:
- Use a heavy-bottomed saucepan. This will help to prevent the caramel from burning.
- Have all of your ingredients measured and ready to go before you start cooking. This will help to ensure that the caramel does not overcook.
- Do not stir the caramel while it is cooking. Stirring the caramel will cause it to crystallize.
- Use a candy thermometer to ensure that the caramel reaches the correct temperature. The ideal temperature for caramel is 248 degrees Fahrenheit (120 degrees Celsius).
- Working quickly, pour the caramel onto a prepared baking sheet. The caramel will start to set immediately, so you need to work quickly.
- Let the caramel cool completely before cutting it into pieces. This will help to prevent the caramel from sticking to the knife.
Conclusion:
Making soft chocolate caramels at home is easy and rewarding. With a little patience and care, you can create a delicious and decadent treat that everyone will love. These caramels are perfect for gifting, or simply enjoying yourself. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed.
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