Chocolate Caramels
Indulge in these rich and creamy chocolate caramels! A perfect blend of smooth chocolate and chewy caramel awaits!
Servings: 16 servings
Ingredients
- 1 cup heavy cream -
- 1 cup unsalted butter -
- 1 cup unsweetened cocoa powder -
- 1 tablespoon instant espresso powder -
- 1 teaspoon pure vanilla extract -
- 1 cup granulated sugar -
- 1 cup corn syrup -
- to taste flaky sea salt optional
Instructions
- Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a heavy-bottomed saucepan, combine the butter, granulated sugar, corn syrup, and heavy cream. Stir well to combine the ingredients.
- Place the saucepan over medium heat. Stir the mixture constantly until the sugar has dissolved and the butter has melted.
- Once the mixture is smooth, whisk in the unsweetened cocoa powder and instant espresso powder.
- Bring the mixture to a boil, then reduce the heat to medium-low. Attach your candy thermometer and continue to cook until the caramel reaches 245°F (118°C).
- Once the caramel reaches the desired temperature, remove it from the heat and stir in the pure vanilla extract.
- Quickly pour the caramel into the prepared baking pan, spreading it evenly.
- Let the chocolate caramels cool at room temperature for several hours until fully set.
- Once set, lift them out of the pan using the parchment and cut into small squares or rectangles.
Equipment
- Heavy-bottomed saucepan
- Wooden spoon or heat-resistant spatula
- Candy thermometer
- 9x9-inch baking pan
- Parchment Paper
Notes
- Store in an airtight container at room temperature for up to 2 weeks.
- Wrap each caramel individually to prevent sticking.
- Allow to come to room temperature before serving for the best texture.