Easy Chocolate Caramels

Chocolate caramel candy bars arranged on a white plate with a smooth chocolate topping and soft caramel center.

Soft, fudgy chocolate caramels made with dark chocolate, butter, cream, sugar, and vanilla. This five-ingredient homemade candy needs no corn syrup or condensed milk.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 25

Total Time 30

Ingredients

Instructions

Line a 9½ × 3⅛-inch (24 × 8 cm) rectangular pan with parchment paper, leaving enough overhang to lift out the candy. Melt 60 g unsalted butter in a cooking pan over medium heat. Add 250 g granulated sugar and stir continuously until the sugar has melted and the mixture is smooth and amber.
Slowly pour in 150 ml heavy cream, stirring constantly as it incorporates. Continue cooking over medium heat, stirring frequently, for about 10–15 minutes, until the mixture has a glossy golden caramel color.
Stir in 1 teaspoon vanilla paste, then add 150 g dark chocolate, finely chopped. Stir until the chocolate has completely melted and the mixture is evenly combined.
Remove the pan from the heat and pour the chocolate caramel mixture into the prepared pan. Spread it evenly and leave at room temperature for at least 2 hours, until set. Lift out using the parchment paper and cut into 18 pieces. The finished chocolate caramels should be soft and fudgy.

Notes

Keep the pan size consistent: A wider setting pan spreads this small batch more thinly, changing the thickness of the finished pieces.

Measure the cream accurately: Extra cream changes the mixture’s consistency, so use the measured amount to preserve the soft, fudgy result.

Allow room for bubbling: Adding cream makes the hot caramel bubble up; sufficient space in the cooking pan helps contain the mixture.

Assess the cooled texture: The warm mixture is pourable and firms as it cools. Judge the final soft, fudgy set after the cooling period.

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