Chocolate caramels

Original blog post

Source: Nestlé

Time required: 1 hr, plus over night to set

Yields: about 28 pieces

Tools required:

  • candy thermometer
  • baking pan 8″ x 8″ and one larger one to create cold bath
  • tin foil
  • plastic wrap
  • mini muffin cups
  • ice cubes


  • 18 TBSP unsalted butter (2 sticks + 2 TBSP), melted
  • 1 C granulated white sugar
  • 1 C brown sugar, packed
  • 1 C corn syrup
  • 414 mL sweetened condensed milk
  • 6 TBSP cocoa
  • 1 TSP pure vanilla extract
  • coarse sea salt


  1. Line baking pan with foil and grease.
  2. Measure out condensed milk and cocoa, set aside.
  3. In a heavy-bottomed sauce pan, add: butter, white and brown sugars, and corn syrup. Cook over Medium heat, stirring constantly.
  4. Once mixture is boiling, add cocoa powder and condensed milk. Reduce heat to Medium-Low and stir often (almost constantly).
  5. Cook until it reaches soft ball stage, a temperature of 118°C / 245°F which should take at least half an hour.
  6. As soon as you reach correct temperature, remove from heat and stir in vanilla.
  7. Immediately pour into prepared pan. Then place dish into cold water bath.
  8. After the water is no longer cold, remove dish from water and cover with plastic wrap.
  9. Leave it on the counter overnight to set.
  10. In the morning cut with sharp knife and sprinkle with sea salt.



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