This Chocolate caramel recipe is the ultimate holiday treat. These chewy chocolate caramels are filled with delicious chocolate flavors with a hint of coffee and are so irresistible. One thing is for sure, you won’t be able to stop with just one.

Chocolate Caramel

Homemade caramels are a staple every holiday season, They are chewy and delicious and oh so good! But I have to say chocolate caramels are just as good if not better! You will love the soft chocolate-caramel taste in every single bite. If you are a lover of the combination of chocolate and caramel then this will become your new favorite treat! These are creamy, fudgy, and decadent. You will find yourself making batches and batches of these all season long.

If you are looking for even more festive candies try our nougat candy or our Homemade Peppermint Patties.

How to make chocolate caramel

Line an 8×8 inch pan with parchment paper and spray with nonstick cooking spray. In a small pan, heat the butter, heavy cream, cocoa, and espresso powder. Once it is very hot, but not boiling, remove from the heat and add the vanilla. Set aside.

heat the butter, heavy cream, cocoa, and espresso powder.

In a deep saucepan, cook the granulated sugar and corn syrup. Stir occasionally until the sugar is melted, then stir in the hot cream.

cook the granulated sugar and corn syrup

Using a cooking thermometer, boil the caramel, stirring occasionally till it reaches 245°. Remove from the heat immediately and pour into the prepared pan.

Wait for 5 to 7 minutes, then sprinkle with a little flaky sea salt. If the sea salt begins to sink, wait an additional minute or two before sprinkling with salt.

Allow to cool for 5 hours before cutting and serving.

Tips, Tricks and FAQs

This recipe may take a while to get to 245°, but if you undercook it, it may result in softer caramels, cooking it too long may result in a harder candy.
Make sure you have a good thermometer that registers correctly.
To use for gifts, cut wax paper strips and wrap the caramels individually. For added variety, add nuts to half the pan.

Use a sharp, buttered knife to cut the caramels.
You can make these without the espresso, just omit it.
If you want to make regular caramels, omit the chocolate and the espresso.
If you are using unsalted butter, add in ¼ teaspoon of salt.

Storage

If you are going to eat these right away you can store them at room temperature in an airtight container. Anything longer than a few days you should wrap them individually in wax paper.

You will want to store your chocolate caramels in a container or plastic bag in the refrigerator for up to 2 weeks.

Chocolate Caramel

Name: Chocolate Caramel
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup granulated sugar; 1 cup corn syrup; 1 cup heavy cream; 1/2 cup unsalted butter; 1/2 cup unsweetened cocoa; 1 tablespoon instant espresso; 1 teaspoon pure vanilla extract; Flaky sea salt

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

1 cup granulated sugar
1 cup corn syrup
1 cup heavy cream
1/2 cup unsalted butter
1/2 cup unsweetened cocoa
1 tablespoon instant espresso
1 teaspoon pure vanilla extract
Flaky sea salt

Instructions

Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray. In a small pan, heat the butter, heavy cream, cocoa, and espresso powder. Once it is very hot, but not boiling, remove from the heat and add the vanilla. Set aside.
In a deep saucepan, cook the granulated sugar and corn syrup. Stir occasionally until the sugar is melted, then stir in the hot cream.
Using a cooking thermometer, boil the caramel, stirring occasionally till it reaches 245°. Remove from the heat immediately and pour into the prepared pan.
Wait for 5 to 7 minutes, then sprinkle with a little flaky sea salt. If the sea salt begins to sink, wait an additional minute or two before sprinkling with salt.
Allow cooling for 5 hours before cutting and serving.

Notes

Prep Time: 10 minutes

Cook Time: varies - 10-20 minutes

Cool Time: 5 hours

Makes: 64 small squares

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 55Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 14mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Chocolate Caramel