Chocolate Caramel





Introduction: Chocolate Caramel

About: I love making things.

Anyone who has a sweet tooth would adore these creamy, rich, chewy, melt-in-your-mouth homemade candies!

Makes ~ 50 candies

PART 1: Caramel Flavour


* 38ml Water
* 70g Corn Syrup
* 80g Caster Sugar
* 10g Unsalted Butter
* 100ml Double Cream
* ½tsp Vanilla Extract
* pinch of Salt


1. Line a dish or baking pan (approx. 16cm x 20cm) with parchment paper. Set aside.
2. In a saucepan, bring water, syrup and sugar to a boil on medium low heat.
3. Add in butter, double cream, vanilla extract and salt to the sugar mixture. Stir well.
4. Remove from heat once the caramel mixture reaches 117°C.
5. Pour and fill half of the lined dish with the hot caramel. Set aside.

PART 2: Chocolate Caramel Flavour


* 60g Chocolate (70% cocoa)
* 100ml Double Cream
* 70g Corn Syrup
* 80g Caster Sugar
* ½tsp Vanilla Extract


1. In a saucepan, melt chocolate over medium low heat.
2. Stir in double cream, syrup, sugar and vanilla extract and bring mixture to a boil.
3. Remove from heat once the mixture reaches 115°C.
4. Pour and fill the other half of the lined dish with the hot chocolate caramel.
5. Set aside to cool completely in room temperature before dividing the chocolate caramel into cubes.
6. Wrap them individually with transparent cellophane or wax paper.

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    6 Discussions

    And here's some info about double cream.

    Here's a conversion chart. These look super yummy! Thanks for the recipe, Alberta. There should be no problem using salted butter.

    What is double cream?
    Also, instead of adding a pinch of salt as the recipe says, would it be possible to just use salted butter, or is that too much?

    I can't wait to try these. My mother loves chocolate caramels. She used to eat a candy called fudgies but they aren't made anymore. Do you have a conversion for American measurements? I am a poor college student and don't have a scale to measure the chocolate/sugar/corn syrup.

    1 reply


    The chocolate flavor looks like this:
    2.12 oz (by wt) Cocoa
    .42 cups or 3.38 fl oz double cream
    2.47 oz (by wt) corn syrup
    2.82 oz (by wt) Caster sugar
    1/2 tsp vanilla extract.

    I suspect you can tweak the amounts ever so slightly. I'm a little confused by the weight measures for fluid items.

    Here you go, minderbinder. This should help a bit.