Comida Kraft
Recipe Box

Chocolate Caramel Candies

Prep Time
5
min.
Total Time
20
min.
Servings

24 servings, two squares each

Knock their socks off with chewy Chocolate Caramel Candies you can make yourself in just 20 minutes! These Chocolate Caramel Candies make great gifts.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Place all ingredients in medium saucepan. Bring to boil on low heat, stirring constantly. Cook until mixture is thickened and reaches 246°F when tested with a candy thermometer, stirring constantly.
  • Pour into lightly buttered 8x4-inch loaf pan. (Do not scrape mixture from bottom of saucepan.) Let stand until set. Score candy into 48 squares with large sharp knife. Invert candy onto cool surface; turn over so marked side is up.
  • Cut candy into squares. Wrap each caramel in waxed paper. Let stand in cool place overnight to set. Store at room temperature.

Candy Thermometer

Be sure to use a thermometer specifically designed for candy-making or deep-frying. Thermometer should be able to register temperatures up to 400°F. To check for accuracy before using, let thermometer stand in boiling water 5 min. Thermometer should register 212°F. Any deviance from this temperature needs to be taken into account when testing for candy doneness.

Cooking Know-How

If you don't have a candy thermometer, remove a small amount of boiled sugar mixture and add to a cup of cold water. If the sugar mixture forms a ball, then candy should be at the proper temperature (246°F).

Substitute

Prepare as directed, using BAKER'S Unsweetened Baking Chocolate.

Servings

  • 24 servings, two squares each

Nutritional Information

Serving Size 24 servings, two squares each
AMOUNT PER SERVING
Calories 120
Total fat 6g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 40mg
Carbohydrate 19g
Dietary fiber 0g
Sugars 15g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I could not get the candy to the right temperature on low so I turned up the heat! I could not get the candy to the right temperature on low so I turned up the heat! It definitely got hot but I think I still didn't get it up there because my candy turned out a little gooey and less firm. Overall the taste was wonderful! I put my candy in the freezer since it was so gooey and ate it like hard candy, so delicious. Will make these little treats again, this time I will try to get it hot enough.
Date published: 2006-11-22
Rated 5 out of 5 by from This recipe was excellent. This recipe was excellent. It reminded me of the wrapped carmels that my Grandma would make at Christmas time. It tasted just like hers. If you are not a patient person this is not the recipe for you. It took me a little over a hour to cook the carmel to temperature, but I also doubled the recipe. Overall, I will definitely be making this tasty treat again. Remember, candy can not be rushed.
Date published: 2006-12-18
Rated 3 out of 5 by from I really loved the taste of the caramel, but it never formed for me. I really loved the taste of the caramel, but it never formed for me. I stuck it in the fridge over night and it was solid for a good 5-8 minutes. Then it got really sticky and gooey. I'd deffinetely make it again if anyone who has successfully made this can suggest what I might have did wrong. Thanks
Date published: 2006-08-24
Rated 5 out of 5 by from How long do you actually cook it? How long do you actually cook it? I made it once and I didn't cook it long enough, still tastes great, but had to eat it with a spoon. The second time, we could cut it and even made easy turtles with it. I just had a hard time wrapping it without smashing it.
Date published: 2007-01-04
Rated 1 out of 5 by from This was awful! This was awful! Never again will I make this! It took 3 hours for them to come to temperature and then the caramels were hard as bricks. I ended up throwing them away which really stings considering how much frustration they caused me. What a waste of time!
Date published: 2006-05-16
Rated 3 out of 5 by from This took quite abit longer than it said. This took quite abit longer than it said. I started on low and left it on low and it took me about a hour and a half. From the bits I got off the spatula and the thermometer it tastes great. I think I will uses a different pad to make thinner pieces
Date published: 2009-11-22
Rated 5 out of 5 by from YUM! YUM! This is such an easy recipe! If you have trouble this always remember, make sure you are using a very heavy sauce pan, use only fresh ingredience, and be patient, use low heat as stated and you cannot mess this up! Great for gift giving!!!!
Date published: 2006-10-23
Rated 1 out of 5 by from After constant stirring for 45 minutes, the candy therm refused to budge from 200 degrees. After constant stirring for 45 minutes, the candy therm refused to budge from 200 degrees. The caramel, of course, did not set. What a waste of my time and ingredients. I would not make this or attempt a recipe like this again!
Date published: 2011-12-20
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