Chocolate Caramel Candy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE-CARAMEL CANDY BARS



Chocolate-Caramel Candy Bars image

Store-bought candy can't compare to irresistible, chewy nougat topped with a thick layer of caramel and covered in chocolate. For smaller bars, cut them in half before dipping.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 3 dozen.

Number Of Ingredients 14

2 teaspoons plus 1/2 cup butter, divided
2 cups sugar
1/2 cup evaporated milk
1-1/4 cups milk chocolate chips
1 jar (7 ounces) marshmallow creme
2 teaspoons vanilla extract
CARAMEL:
2 cups packed brown sugar
1-1/4 cups corn syrup
1 cup butter, cubed
1/4 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons vanilla extract
3 pounds milk chocolate candy coating, coarsely chopped

Steps:

  • Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside., In a large heavy saucepan over medium-high heat, melt remaining butter. Stir in sugar and evaporated milk. Bring to a boil; cook and stir 5 minutes longer. Remove from the heat; cool for 5 minutes. Stir in chocolate chips until melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan; set aside., In another large heavy saucepan, combine the brown sugar, corn syrup, butter and salt; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring., Remove from the heat; gradually stir in condensed milk. Return to the heat. Reduce heat to medium-low; cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in vanilla. Pour over chocolate mixture (do not scrape saucepan). Refrigerate until caramel is set, at least 2 hours., Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x1-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. Store in an airtight container.

Nutrition Facts :

CHOCOLATE CARAMELS



Chocolate Caramels image

Rich and chewy, these homemade caramels make a great hostess gift.

Provided by Land O'Lakes

Categories     Caramel     Caramel     Candy     Dessert

Yield 64 caramels

Number Of Ingredients 9

1 cup sugar
1 cup firmly packed brown sugar
2/3 cup light corn syrup
2/3 cup water
1/2 cup Land O Lakes® Butter
1/4 cup unsweetened cocoa
1 (5-ounce) can (2/3 cup) evaporated milk
2 (1-ounce) squares semi-sweet baking chocolate
1 teaspoon vanilla

Steps:

  • Line 8-inch square pan with aluminum foil; butter foil in pan. Set aside.
  • Combine all ingredients except vanilla in heavy 3-quart saucepan. Cook over medium heat, stirring occasionally, 7-12 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 22-25 minutes or until candy thermometer reaches 245°F or small amount of mixture dropped into ice water forms a firm but pliable ball. Remove from heat; stir in vanilla.
  • Immediately pour hot caramel mixture into prepared pan. Cool 20 minutes. Score into 1-inch squares with tip of knife while mixture is still warm but has set on surface. Cool completely. Let stand at room temperature for 24 hours for easier cutting.
  • Remove candy from pan using foil; cut candy into squares. Wrap each square in waxed paper.

Nutrition Facts : Calories 60 calories, Fat 2 grams, SaturatedFat grams, Transfat grams, Cholesterol

CHOCOLATE CARAMEL CANDY



Chocolate Caramel Candy image

This dazzling treat tastes like a homemade Snickers bar and has flavor beyond compare. When I entered it in a recipe contest at our harvest festival, it won five ribbons, including grand prize and the judges' special award. -Jane Meek, Pahrump, Nevada

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 8 dozen.

Number Of Ingredients 19

2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts
CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream
ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Steps:

  • Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter and set aside. , In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set. , For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set. , For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set. , For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight., Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 41mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

CARAMEL CANDIES



Caramel Candies image

These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.

Provided by sal

Categories     Desserts     Candy Recipes

Time 45m

Yield 12

Number Of Ingredients 7

1 ¼ cups brown sugar
1 ⅔ cups white sugar
1 cup butter
1 cup corn syrup
1 ¼ cups heavy cream
¾ cup whole milk
2 teaspoons vanilla extract

Steps:

  • Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.

Nutrition Facts : Calories 504.3 calories, Carbohydrate 72.7 g, Cholesterol 76.2 mg, Fat 25 g, Protein 1.2 g, SaturatedFat 15.7 g, Sodium 147.9 mg, Sugar 58.1 g

CHOCOLATE CARAMELS



Chocolate Caramels image

When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/4 pounds.

Number Of Ingredients 5

1 teaspoon butter, softened
1 cup sugar
3/4 cup light corn syrup
2 ounces unsweetened chocolate, chopped
1-1/2 cups heavy whipping cream, divided

Steps:

  • Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

CARAMEL, CHOCOLATE AND CANDY APPLES



Caramel, Chocolate and Candy Apples image

Transform tart Granny Smiths into a sweet Halloween treat with this candy apple recipe from Food Network.

Provided by Giada De Laurentiis

Categories     dessert

Time 5h20m

Yield 6 servings

Number Of Ingredients 6

Vegetable oil cooking spray
6 small apples, washed and dried, stems removed *see Cook's Note
2 (9.5-ounce) bags soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
1/4 cup pulp-free orange juice
1 (4-ounce) bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
Assorted small candies, chopped nuts and sprinkles

Steps:

  • Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
  • In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
  • Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.

SOFT CHOCOLATE CARAMELS



Soft Chocolate Caramels image

Provided by Food Network

Categories     dessert

Time 30m

Yield approximately 3 dozen

Number Of Ingredients 5

1 cup sugar
1/2 cup light corn syrup
1 cup heavy cream, at room temperature
2 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter

Steps:

  • In a heavy-bottomed sauce pan, stir the sugar and corn syrup together until the sugar is completely moistened. Bring the mixture to a boil over medium heat and cook, without stirring, until it turns a very light caramel color, about 5 minutes. Remove from the heat and very slowly pour the cream into the hot sugar (be careful-it will bubble up) and stir to combine. Return the mixture to medium-low heat and simmer, stirring occasionally, until a candy thermometer inserted in the pot reads 238 degrees F, about 12 to 15 minutes.
  • Remove from the heat and whisk in the chocolate and butter until smooth. Pour the mixture into a greased 8-by-8 inch square baking dish. Allow to cool completely (at least 2 hours) before cutting into 1-inch squares.
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
  • From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres.

CHOCOLATE CARAMEL CANDY RECIPE



Chocolate Caramel Candy Recipe image

Make and share this Chocolate Caramel Candy Recipe recipe from Food.com.

Provided by Kimmie Kooks

Categories     Candy

Time 2h15m

Yield 96 serving(s)

Number Of Ingredients 16

2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
1 (14 ounce) package caramels
1/4 cup heavy whipping cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Steps:

  • Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
  • For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
  • For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.
  • For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight.
  • Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.

Nutrition Facts : Calories 99.5, Fat 5.3, SaturatedFat 1.9, Cholesterol 3.6, Sodium 60.5, Carbohydrate 12, Fiber 0.5, Sugar 9.2, Protein 1.9

CHOCOLATE CARAMEL CANDY



Chocolate Caramel Candy image

My mom decided to try these Snickers-like candy, and our family fell in love with them!!! They are very rich, so cut into small pieces!!! Also, each layer has to be refrigerated before adding the next, so plan ahead. The time is worth it though!!

Provided by smile_angel_here

Categories     Candy

Time 55m

Yield 96 candies

Number Of Ingredients 15

1 cup milk chocolate chips (6 ounces)
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter or 1/4 cup margarine
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
1 (14 ounce) package caramels
1/4 cup whipping cream
1 cup milk chocolate chips (6 ounces)
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Steps:

  • Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth.
  • Spread onto the bottom of a lightly greased 13-in.x9-in.x2-in. pan
  • Refrigerate until set.
  • For filling, melt butter in a heavy saucepan over medium-high heat.
  • Add sugar and milk.
  • Bring to a boil; boil and stir for 5 minutes.
  • Remove from the heat; stir in the marshmallow creme, peanut butter, and vanilla.
  • Add peanuts.
  • Spread over the first layer.
  • Refrigerate until set.
  • Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth.
  • Spread over the filling.
  • Refrigerate until set.
  • In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth.
  • Pour over caramel layer.
  • Refrigerate for at least 1 hour.
  • Cut into 1-in.squares.
  • Store in the refrigerator.

CHOCOLATE COVERED CARAMELS



Chocolate Covered Caramels image

These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.

Provided by Cheryl Johnson

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 2h25m

Yield 64

Number Of Ingredients 7

1 cup butter
2 ¼ cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 pound milk chocolate
1 tablespoon butter

Steps:

  • Grease an 8 x 8 inch square pan.
  • In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
  • When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
  • Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
  • Dip caramel squares in chocolate and place on wax paper to cool.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g

More about "chocolate caramel candy recipes"

CHOCOLATE CARAMEL CANDY RECIPE + TUTORIAL | SUGAR GEEK …
chocolate-caramel-candy-recipe-tutorial-sugar-geek image

From sugargeekshow.com
Ratings 3
Calories 72 per serving
Category Dessert


BEST CHOCOLATE CARAMELS RECIPE - HOW TO MAKE …
best-chocolate-caramels-recipe-how-to-make image
2022-03-14 In a large pot, combine 2 cups of the cream, the sugar, corn syrup, and salt (be sure to use a large pot—cream has a tendency to boil over!). Clip a candy thermometer to the side of the pot (an infrared laser thermometer is …
From food52.com


16 HOMEMADE CARAMEL CANDY RECIPES | TASTE OF HOME
16-homemade-caramel-candy-recipes-taste-of-home image
2020-12-03 16 Homemade Caramel Candy Recipes. Macadamia & Coconut Caramels. I collect cookbooks from all over the world and use them to create new dishes. These smooth caramels have a scrumptious ... Pecan Caramel …
From tasteofhome.com


EASY CHOCOLATE CARAMEL CANDY - TASTE OF THE FRONTIER
easy-chocolate-caramel-candy-taste-of-the-frontier image
2018-12-05 Instructions Line a 9X9 pan with parchment paper & spray with cooking spray. In a large saucepan, bring sugar, corn syrup & chocolate to a boil over medium heat, stirring continuously until smooth. Add ½ cup heavy …
From kleinworthco.com


300 BEST HOMEMADE CANDY RECIPES: BRITTLES, CARAMELS, CHOCOLATE, …
2022-10-25 With hundreds of recipes for mouthwatering candies, chocolates, pralines, crèmes, fudges, toffee, holiday treats and no-bake cookies, this candy cookbook covers the traditional …
From ebay.com
5/5 (1)


SUGAR FREE CARAMEL CANDY IN DARK CHOCOLATE - VEGAN, KETO …
Dark Chocolate Vegan Caramel Crunch Keto Bark. $6.99. Free Shipping At $34.99. Qty. Add to Cart. Enjoy our keto friendly dark chocolate sprinkled with tiny crunchy sugar free caramel …
From choczero.com


THE BEST FUDGY HOT CHOCOLATE COOKIE RECIPE
2022-11-07 In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a microwavable safe bowl, microwave butter and chocolate chips in 30 …
From kathrynskitchenblog.com


BEST BUCKEYE CANDY RECIPE (PEANUT BUTTER & CHOCOLATE CANDY!)
2022-11-07 Instructions. Add the peanut butter, butter, vanilla, and salt to a medium mixing bowl. Using an electric mixer, mix on high until creamed. Slowly add the powdered sugar while …
From savoryexperiments.com


CARAMEL CHOCOLATE CANDY - RECIPES - PAGE 8 - COOKS.COM
Cream 3/4 cup butter. Gradually ... bag light colored candy caramels and 1/2 cup evaporated milk. ... ounce package) semi-sweet chocolate pieces with 2/3 cup evaporated ... Makes …
From cooks.com


CHOCOLATE AND PECAN CANDY BAR TART RECIPE | KING ARTHUR BAKING
To make the glaze on the stovetop: Place the chocolate in a heat-proof bowl. Heat the cream in a small saucepan until just below a simmer. Pour the hot cream immediately over the …
From kingarthurbaking.com


CARAMEL RECIPES
Caramel Peanut Fudge. 148 Ratings. Bacon Caramel. 1 Rating. Grandma's Canadian Cashew Caramels. 1 Rating. Cranberry or Pineapple Caramels. 3 Ratings. Blue Ribbon Creamy …
From allrecipes.com


CHOCOLATE CARAMEL CANDY RECIPES - SINFULLY DELICIOUS
2-1/2 tablespoons butter, 1/2 cup milk, 2 cups molasses, 3 squares chocolate, 1 cup brown sugar, 1 teaspoon vanilla. Put butter into kettle; when melted, add molasses, sugar, and milk. …
From homemade-dessert-recipes.com


CARAMEL TURTLE BROWNIE PIE - SALLY'S BAKING ADDICTION
2022-11-11 Press tightly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes. Allow to cool as you prepare the filling. Make the brownie filling: Slice the butter into …
From sallysbakingaddiction.com


CHOCOLATE CARAMELS (EASY RECIPE) - THE FLAVOR BENDER
2020-12-17 Allow the chocolate caramel mixture to come to a boil. Keep stirring the mixture, otherwise it may burn at the bottom. When the mixture heats up to 245 F / 118 C, pour the …
From theflavorbender.com


54 RECIPES THAT PROVE CHOCOLATE AND CARAMEL ARE A …
2019-06-27 54 Recipes That Prove Chocolate and Caramel Are a Match Made in Heaven Salted Caramel Cappuccino Cheesecake. After spending years living in Seattle, I’ve become …
From tasteofhome.com


BEST TURTLE CHEESECAKE RECIPE - HOW TO MAKE TURTLE CHEESECAKE
2022-11-10 Repeat with plain batter, gently dolloping over chocolate mixture and spreading in an even layer. Step 3 Place springform pan in a large roasting pan. Pour in enough boiling …
From delish.com


CHOCOLATE CARAMEL CANDY RECIPE - FOOD FANATIC
2013-08-24 Lay a piece of parchment paper over a large cookie sheet. Set aside. In a large, microwave safe bowl, add caramels, butter and heavy cream. Microwave on high for one …
From foodfanatic.com


CHOCOLATE CARAMEL CANDY RECIPE | ALLRECIPES
A wonderful Thanksgiving or Christmas treat! Originally submitted to ThanksgivingRecipe.com.
From test.element.allrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #holiday-event     #candy     #chocolate     #dietary     #christmas     #number-of-servings

Related Search