Comida Kraft
Recipe Box

Chocolate Caramels

4
(26) 20 Reviews
Prep Time
5
min.
Total Time
20
min.
Servings

24 servings, two squares each

Knock their socks off with chewy Chocolate Caramels you can make yourself…in just 20 minutes! Get out the candy thermometer and let's get to it.

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What You Need

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Make It

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  • 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
% Daily Value
Total fat 6g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 40mg
Carbohydrate 19g
Dietary fiber 0g
Sugars 15g
Protein 1g
   
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

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  • cdrista215 |

    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!

  • LittleCook04 |

    It was fun but I don't think I cooked it for long enough because even after putting it in the freezer for two days, it still wasn't set. I ended up using it as ice cream sauce and it was still delicious.

  • potter_cr |

    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

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