Wednesday, August 28, 2013

Chocolate Caramels

With Valentine’s Day approaching, homemade candies make a great treat and a great gift!  Not only are they absolutely delicious, but they make a thoughtful and attractive gift with some cute boxes and tissue paper.  Everyone we've given them to has loved them.  

In this recipe, I made milk chocolate caramels (although you could use dark chocolate if you prefer).

You'll need to stop by a cake/candy/baking store to pick up a caramel candy mold, chocolate pieces, and a giant hunk of caramel.  I went to Cakes Plus in Laurel, Maryland, but any cake/candy/baking store will do.

If you like this recipe and want to try making more homemade candies, you can also check out my Peanut Butter Cups and Cream-Filled Chocolate Truffles recipes.


  • Milk Chocolate Pieces

  • Hunk of Caramel


1. Fill a medium skillet 1/3 full of hot water and simmer on stove top.  Fill a coffee cup with chocolate pieces and stir occasionally until melted (in the photo, I have white, dark, and milk chocolate in cups, as I was making all three types of candy at once).
2.  While chocolate is melting, break caramel apart into small pieces (roughly roll into balls) that will fit easily inside the candy mold (they need to fit easily into the mold, because you'll also need room for the chocolate).  

3.  Spoon a small amount of chocolate into a candy mold and be sure to cover the sides, so no part of the mold is without chocolate (I just use the spoon for this and it works fine, but you can also use candy brushes if you so choose).  This may take some practice, to be sure you use as little chocolate as possible, while still covering all of the candy mold.  If you use too much chocolate, your candy will be hard to bite in to and you won't have adequate room for the caramel.
4.  Place the candy mold flat in your refrigerator for 3-5 minutes, or until chocolate is set.

5.  Take the caramel pieces and place into each individual candy mold.  Lightly press down on the caramel to fill the square space (not too hard or you'll crack the chocolate).  Top with more chocolate to completely cover and fill the mold.  Lightly tap the entire candy mold on the counter when done, to remove any air bubbles.
6.  Place the candy mold back in the refrigerator for 5-7 minutes, or until completely set.  Remove from refrigerator, flip candy mold upside down on counter top and tap out each pieces. Remove any excess chocolate from the pieces.

And now you have delicious, homemade chocolate caramels to enjoy or give as gifts!


As a reminder, you can also view my Cream-Filled Chocolate Truffle recipe or Peanut Butter Cup recipe for more homemade candies to make along with the caramels!

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