Easy Chocolate Caramels Recipe

The finest of all worlds are soft, chewy chocolate caramels. To create a simple confection that everyone adores, chocolate and wonderful caramel were blended.

Easy To Make Soft, Chewy, Bittersweet Chocolate Caramels

Easy to make, these chocolate caramels. You receive the flavours of chocolate and caramel in one sweet, soft, wonderfully chewy mouthful without tempering chocolate or dipping in chocolate.

I love soft caramels so much. I’ve always loved salted chocolate-covered caramels because the salt and chocolate covering balance the sweetness of the caramel. However, I don’t always have the time to temper chocolate and cover each caramel with it.

Introducing these chewy chocolate caramels, where the caramel base and chocolate are combined!

Easy Steps To Make Chocolate Caramels

Step 1 : Prepare a quarter sheet pan measuring 9 x 13 inches by lining it with parchment paper. For the parchment paper to stay in place, you may also grease the pan. This will make lifting and transferring the slab of chocolate caramel from the pan to a cutting board simpler.

Step 2 : Put all the ingredients in a large saucepan with a heavy bottom. This will facilitate cooking the caramel base in a uniform manner.

Step 3 : Stirring the saucepan (with a whisk) over medium-high heat will help ensure that all of the butter, sugar, and chocolate are melted. You want to obtain a smooth, dark brown mixture.

Step 4 : Heat reduction to medium. To keep the sugar and chocolate from burning, stir the mixture regularly, being careful to get all the way to the pot’s edges.

Step 5 : As the caramel mixture cooks, periodically check the temperature using a candy thermometer.

Step 6 : Let the chocolate-caramel concoction heat up to a boil. Stir the mixture often to prevent burning at the bottom.

Step 7 : Pour the mixture onto the prepared 9 x 13-inch sheet pan when it reaches 245 F/118 C.

Step 8 : Let the chocolate caramel slightly cool. Sprinkle some sea salt flakes (such as maldon) on top while it’s still pretty soft on the top. Allow it to cool to room temperature fully. After that, put the caramel in the refrigerator to cool and solidify.

Step 9 : Carefully remove the caramel from the pan after it has solidified. To assist the parchment paper loosen from the pan, I prefer to keep the pan on a warm kitchen towel or cloth napkin.

Step 10 : On a cutting board, place the slab of caramel and allow it to soften somewhat. When the caramel is at room temperature as opposed to being refrigerated, it is simpler to cut through.

Step 11 : Using a long, sharp knife, cut the caramel into any shapes you choose. To ensure that your cuts are clean, remember to wipe the blade between each one. I prefer to cut them into 0.75 x 1.5 inch or 1 x 1 inch squares.

Kitchen Tools You Need To Make This Recipe

How To Store Chocolate Caramels ?

How To Store Chocolate Caramels ?

These caramels retain better if they are wrapped in wax paper and kept at room temperature for a few days in an airtight container.

They can also be kept for up to two months in the refrigerator.

Read More : Easy Chocolate Caramels Recipe

Conclusion

These are by far my favourite kind of caramel to consume.

Making them is quite simple. This year, I’m included them in my Christmas boxes because they’re so straightforward and a perennial family favourite.

The sweetness of the sugar is wonderfully offset by the flavour of the rich, dark chocolate. This also makes it simple to put items away at an unsafe rate, so be careful!

Moreover, they have the most incredible texture. A bit chewy and delightfully soft (but doesn’t stick to your teeth).

I sincerely hope you all adore them as much as we do!