Chocolate Caramels

Jul 16, 2026 · By VanillaGoods

Dessert Candy confections Origin: Ugandan Vanilla: Extract Advanced

Chocolate Caramels cut and wrapped in wax paper

Soft, chewy chocolate caramels, cooked to the right temperature for a clean chew. Best with Ugandan vanilla (bold, chocolatey, smoky); any pure vanilla works. Makes 64 caramels.

Prep 15 min

Cook 25 min

Set 4 hr

Total 4 hr 40 min

Yield 64 caramels

Diet —

Ingredients

Adjust yield

caramels

1.0 cup (240.0 ml)heavy cream
6.0 tbsp (85.0 g)unsalted butter, cut into pieces
1 ½ cups (300.0 g)granulated sugar
½ cup (164.0 g)light corn syrup
½ tspfine sea salt
3.0 oz (85.0 g)dark chocolate, finely chopped
2.0 tsp (10.0 ml)VanillaGoods pure vanilla extract

Make it at home

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Instructions

Line an 8-inch square pan with parchment, leaving an overhang, and lightly butter the parchment.
In a heavy 3- to 4-quart saucepan, combine the cream, butter, sugar, corn syrup, and salt. Stir over medium heat until the sugar dissolves and the mixture boils.
Clip on a candy thermometer and cook, stirring gently and often with a heatproof spatula, until the caramel reaches 250°F for soft, chewy caramels, 15 to 25 minutes. Lower the heat if it darkens too fast.
Remove from the heat and stir in the vanilla and dark chocolate.
Pour into the pan without scraping the pot. Cool at room temperature until firm, at least 4 hours or overnight.
Lift out, cut into 1-inch squares with a buttered knife, and wrap each in wax paper.

Tips

Test your candy thermometer in boiling water first; it should read 212°F at sea level. If it's off, adjust the target temperature by the same amount. Above 1,000 feet, lower every target by about 2°F per 1,000 feet.
Hot sugar causes serious burns; keep children and pets away from the stove while it cooks.
For firmer caramels, cook to 252°F; for softer, stop at 245°F.
Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Ugandan (bold, chocolatey, smoky), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
Storage: Store wrapped caramels airtight at room temperature for up to 2 weeks.

Recipe FAQ

How long does it take to make chocolate caramels?

Plan on 15 minutes of prep and 25 minutes of cooking, plus 4 hours to set. It makes 64 caramels.

How should I store chocolate caramels?

Store wrapped caramels airtight at room temperature for up to 2 weeks.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

Soft, chewy chocolate caramels, cooked to the right temperature for a clean chew. Best with Ugandan vanilla (bold, chocolatey, smoky); any pure vanilla works. Makes 64 caramels.

Estimated · per serving

Nutrition

Per serving = 1 of 64 servings this recipe makes.

55 Calories / serving

2.8g Fat

7.6g Carbs

0.2g Protein

6.2g Sugar

Whole recipe (64 servings): ~3520 cal · 179g fat · 486g carbs · 13g protein · 397g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 55 calories

What it takes to burn one serving

Brisk walking 10 min·0.6 mi·~1150 steps
Walking uphill or incline treadmill 7 min·0.4 mi·~700 steps
Moderate cycling 6 min·1.2 mi
Swimming laps 8 min
Jogging 5 min·0.4 mi·~800 steps
Stair climbing 5 min·~450 steps
Dancing 9 min
Bodyweight circuit training 6 min
Cleaning, errands, or playing with the dog 13 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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