Skip to main content

Chocolate Caramels

It's Chocolate Week! Today through the 28th some foodie friends and I will be celebrating all things chocolate.  First up, I made fellow Taste of Home Community Cook Susan G's Chocolate Caramels. Candy making can seem intimidating, but the two most important things are a good thermometer and a block of uninterrupted time. 

Though I love my instant read thermometer for this I went old school. Having it clipped to the side of the pot makes it easier to stir and to watch for it to hit those important temps of 234º and 245º. That being said, I had some distractions on my first batch and went over the final temperature by several degrees and ended up with delicious hard candy instead.

The second batch turned out perfectly. I poured some into heart shaped silicone molds and the rest into lined/greased mini loaf pans.  The heart shaped ones I let set and then coated them in melted semi sweet chocolate.  Those were my favorite!

Thanks so much to Christie from A KitchenHoor's Adventures for hosting #ChocolateWeek and to all the other bloggers for sharing their amazing recipes. Be sure to go and check out what they've made using the links down below!



Chocolate Caramels

Chocolate Caramels
Author: Jolene's Recipe Journal


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


  1. Line a 9x5-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.
  3. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage).
  4. Add another 1/2 cup cream; return mixture to 234° (soft-ball stage).
  5. Add the remaining cream; cook to 245° (firm-ball stage).
  6. Immediately pour into prepared pan (do not scrape saucepan) or molds (see note)
  7. Let stand until firm, about 5 hours or overnight.
  8. Using foil, lift candy out of pan.
  9. Discard foil; cut candy into 1-in. squares using a buttered knife.
  10. Coat with chocolate, if desired (see note)
  11. Wrap individually in waxed paper; twist ends, or set into mini muffin cups and place on your serving plate or into gift boxes.


If using molds, place them onto a baking sheet or dish with a rim. Transfer caramel into a glass 4 cup measuring cup and carefully pour into the molds. Let set. Remove caramels by pushing them out gently from the back side. 

**If desired, melt 1/2 cup semi sweet or dark chocolate morsels with 1 teaspoon shortening (I do it in the microwave in 30 second intervals, then stir). Set a wire rack over a baking sheet. Place a caramel on a fork then spoon the chocolate over it until it's coated. Let the excess drip off.  Carefully slide the caramel off the fork onto the sheet.  Let set completely before wrapping or boxing.  I pop mine in the fridge to speed it along.


chocolate, caramel, candy
Dessert, Candy, Valentine's Day

More Chocolate Recipes


I love those heart shaped chocolate covered caramels too. They turned out perfectly.
Carlee said…
They look amazing, Jolene! And really not too complicated to make.
Rebecca said…
What a cute fun tasty treat and I love how easy it can be to make into shapes for the holidays too!
Karen said…
Those molds produced perfect little hearts. These sound delicious!
Oh I love the extra step of putting these in heart shaped molds and then dipping in chocolate! A chewy, creamy amazing treat!
Hezzi-D said…
These just sound delicious! I love chocolate and caramel together
Cindy Kerschner said…
Caramel fudge hearts coated in chocolate sounds perfect for Valentine's Day!
Inger said…
These look so cute and tasty! I have very similar silicone heart-shaped molds and I love them--so useful!
Caramel AND chocolate for the win!
Lisa said…
I've never made chocolate caramels and now I need too
Radha said…
These are so beautiful and irresistible in flavor! Love these chocolate carmels!
Chris said…
I love love LOVE chocolate caramels. They're so good. And these look so perfect!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f