Chocolate Carmels

I absolutely love these things, they are just like crack to me. They are chewy and chocolatey; just like eating hot fudge.

The recipe is easy to make and has just a few ingredients. And, on a hot summer day you won’t have to heat up your kitchen. They last a long time, if you can resist them. I got the recipe from “The Ultimate Candy Book”. So far anything I have made from it has worked out really well. Sometime when I’m really, really bored I am going to try making the gum recipe from the book, but I haven’t gotten that bored yet.


1 1/2 cups light cream (half n half)
1 1/4 cups sugar
5 T unsalted butter, plus more to grease the dish
1/2 cup light corn syrup
2 oz unsweetened chocolate, coarsely chopped


  1. Butter an 8 inch pan or flexible hard-candy molds.
  2. Combine cream, sugar, butter and corn syrup in a heavy, tall-sided pan. If it isn’t high enough you will have a huge mess on you stove.
  3. Place the pan over medium heat and stir until th sugar dissolves. Add the chocolate and stir until the chocolate melts.
  4. Clip a candy thermometer to the inside of the pan. Raise he heat to medium-high and bring the mixture to a boil without stirring.  Cook, stirring occasionally, until the mixture reaches 240F (soft ball).
  5. Continue to cook, stirring constantly and vigorously, until the temperature reaches 248F (firm ball)
  6. Pour the hot caramel into the prepared pan and set it aside to cool slightly.  When the candy is cool enough to handle, but still warm to the touch, use a flexible spatula to remove the caramel from the pan in one piece.  Place the caramel on ta cutting board and use a sharp knife to cut the candy into 1-inch squares. If you wait until the caramel is cold, it will be difficult to cut.

Chocolate Uncategorized

stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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