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chocolate cream caramels

Chocolate Cream Caramels

Chocolate caramel with a sweet smooth center

Equipment

Ingredients
  

Chocolate Caramel

  • 113 grams unsalted butter
  • 340 grams sugar
  • 4 grams salt
  • 340 grams evaporated milk (1 can)
  • 170 grams heavy cream
  • 285 grams corn syrup
  • 8 ounces unsweetened chocolate (bakers chocolate)

Cream Center

Instructions
 

Make Caramel

  • Lay out a large piece of parchment paper. This should be large enough to fit a 10 x 16" rectangle with room around each side.
  • In a heavy duty, thick bottomed pot, combine all caramel ingredients except for chocolate.
  • Cook over medium - low, stirring constantly, until butter has melted and sugar is dissolved.
  • Turn heat to medium. Stirring constantly, bring mixture to a boil.
  • Turn heat to medium high. Cook caramel until temperature reaches 244F.
  • Turn off heat. Add in chocolate. Stir until combined.
  • Pour caramel on parchment. Spread into a thin layer, making a 10" x 16" rectangle. Cool completely. Make cream center while it cools.

Cream Center

  • Place shortening in mixing bowl. Mix on low for low minute.
  • Add powdered sugar, ½ cup at a time. Add corn syrup.
  • Mix until combined. Mix will resemble goat cheese crumbles and feel slightly dry. You are looking to have a the texture to feel like play doh and the mix hold it's shape when you squeeze it together in your hand.

Assemble Caramels

  • Cut caramel slab into four equal pieces.
  • Apply vanilla cream in a thin layer to caramel, leaving ½" space at the top long side. Vanilla layer should be half the height of the caramel layer.
  • Roll caramel into a log.
  • Using your hands, roll caramel long like you are rolling pretzel dough to lengthen it. Aim for 12 inches in length. You should no longer hear or feel a caramel seam after rolling to lengthen the log.
  • Cut the caramel into ½" slices. Wrap in desired packaging.
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