Recipes > Desserts > Candy > Caramel > Chocolate Caramels

Chocolate Caramels

When chocolate caramels are made, the chocolate should be added just before the cooking is finished. The amount of chocolate to be used may be varied to suit the taste, but 2 squares are usually considered sufficient for the quantities given in the accompanying recipe.


  • 1 cup molasses or 1 cup maple sirup
  • 1/2 cup corn sirup
  • 2 cups sugar
  • 1 pint milk
  • 2 tablespoons butter
  • 2 squares chocolate
  • pinch of salt
  • 1 teaspoon vanilla


Cook the molasses or maple sirup, the corn sirup, and the sugar with 1 cupful of the milk until the mixture will form a soft ball in cold water. Then add the remainder of the milk and cook until the mixture is thick. Add the butter, chocolate, and salt, and cook until a hard ball will form in cold water or a temperature of 248 degrees is reached, stirring constantly to prevent burning. Add the vanilla, pour on a buttered surface, cool, cut, and serve.


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Woman's Institute Library of Cookery, Volume 5.

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