Chocolate Caramels

Homemade caramels are already pretty irresistible, but when you mix in chocolate? Game over. These chocolate caramels are soft, chewy, and rich with just the right amount of chocolatey goodness. They’ve got that old-fashioned charm with a little something extra that makes them feel special. No candy thermometer? No problem. This one sticks to the simple methods that never let grandma down.

For the classic version, check out my recipe for Grandma’s Homemade Caramels.

Why My Recipe

Swirls in chocolate for an extra rich, melt-in-your-mouth upgrade.
You don’t even need a candy thermometer with an easy old-school water test.
Wraps up perfectly for holiday gifting or sneaky late-night snacking.

Bite taken from one chocolate caramel showing its soft, chewy texture, surrounded by other sea salt–topped caramels on parchment paper.

Chocolate caramels always steal the spotlight, whether you’re setting them out on a holiday cookie tray or wrapping them up to give away. They’re surprisingly easy to make and even easier to fall in love with. If you’re new to candy making, this is a great place to start. And if you’ve made caramels before, just wait until you try them with chocolate. You may never go back!

Ingredient Notes

Overhead view of ingredients for chocolate caramels on a gray countertop, including brown sugar, butter, chocolate chips, sweetened condensed milk, vanilla extract, corn syrup, and salt.

Unsalted Butter: Stick with real butter here, not margarine. It’s what gives these caramels their rich, creamy base and you want to use what is best for flavor.
Sweetened Condensed Milk: Make sure you’re grabbing the sweetened kind, not evaporated milk. They’re not the same thing.
Light Corn Syrup: Helps keep your caramels smooth and creamy. You can use 1 cup golden syrup or homemade invert sugar instead.
Brown Sugar: Light brown sugar keeps the flavor balanced. Want a deeper, slightly molasses vibe? Use dark brown sugar instead.
Semi-Sweet Chocolate Chips: These melt right into the caramel for that rich chocolate flavor. You can also use chopped baking chocolate if that’s what you have.
Vanilla Extract: Enhances the flavor of chocoolate. Go with pure vanilla extract if you can.
Salt: Just enough to balance the sweetness.
Flake Salt (Optional): A light sprinkle on top gives a pop of flavor and a little fancy finish.

Flavor Variations

Want to make your chocolate caramels stand out even more? Try one of these fun twists:

Spicy Finish: A pinch of cayenne or chili powder gives a warm little surprise at the end of each bite.

Espresso Kick: Stir in 1 teaspoon of instant espresso powder when you add the chocolate chips for a mocha vibe.

Salted Top: Sprinkle flaky sea salt on top right after pouring the caramel into the pan. The salty-sweet combo is always a win.

Nutty Add-In: Fold in ½ cup finely chopped toasted pecans or hazelnuts right before pouring. Adds a little crunch and a whole lot of flavor.

Orange Zest: Add 1 teaspoon of finely grated orange zest with the vanilla for a chocolate-orange combo.

Why Corn Syrup?

Corn syrup works wonders in caramel recipes because it helps keep everything silky smooth. It stops sugar crystals from forming, which is key to getting that chewy, glossy finish.

If you’re looking for alternatives, you can use other invert sugars that serve the same purpose:

Golden syrup
Homemade invert sugar (just sugar, water, and a little acid like lemon juice or cream of tartar)
Brown rice syrup

Honey technically works too, but it adds a stronger flavor and doesn’t stop crystallization as well. For the smoothest caramels, it’s best to stick with a proper invert sugar.

Candy Thermometer Tips

Using a candy thermometer takes the guesswork out. You’re looking for the soft-ball stage, which is between 235°F and 245°F.

Live at a higher elevation? Aim for the lower end of that range. Boiling points drop the higher up you go, so your caramel will be ready a bit sooner.

No Candy Thermometer? No Problem!

You don’t have to have a candy thermometer to make great caramels. There’s a classic trick that still works just as well.

Fill a small bowl or glass with cold water. Drop in a little bit of the hot caramel. If it forms a soft, pliable ball that flattens when you press it, you’ve hit the sweet spot.

Elevation Adjustments

If you’re 3,000 feet or more above sea level, plan to cook your caramel to about 235°F instead of going all the way to 245°F. That lower temp helps you avoid overcooking since the boiling point drops with elevation.

Close-up of smooth, glossy chocolate caramels sprinkled with flaky sea salt, arranged on parchment paper.

Cutting and Wrapping Tips

Let the caramels cool and firm up fully before cutting. A buttered knife or one lightly sprayed with cooking oil works great for clean cuts.

To wrap them, cut squares of wax paper or parchment paper. Place a caramel in the center, roll it up, and twist the ends. That little extra step keeps them fresh and makes them easy to share

Troubleshooting

Even with a simple recipe, things can occasionally go sideways. Here’s how to avoid the most common caramel hiccups:

Grainy or Sandy Texture

Caused by sugar crystals forming. Be sure all the sugar dissolves completely before boiling, avoid stirring too much once it’s bubbling, and wipe down the sides of the pan with a damp pastry brush if crystals form.

Too Soft or Gooey

Usually means the mixture didn’t cook long enough. Make sure you reach that soft-ball stage, either with a thermometer or the cold water method.

Too Firm or Hard

This happens if the caramel cooks too long or too hot. Pull it off the heat right at temp. Keep a close eye towards the end of cooking.

Burnt or Bitter Flavor

The sugar got too dark or scorched. Stir constantly and don’t walk away. Once it’s done, pour it out right away. Residual heat can keep cooking it.

Gifting and Shipping

These caramels are great for sharing, and a little planning goes a long way when packaging them up.

Wrap individually in wax paper to keep them from sticking together.

Store in a tin or box with parchment between layers if stacking.

Keep cool if shipping. Chocolate and caramels can melt in warm temperatures. Use insulated mailers if needed.

Add a note for recipients: “Store in a cool, dry place and enjoy within 2 weeks for best texture.”

Storage Instructions

Room Temperature: Once wrapped, chocolate caramels can be stored in an airtight container or zip-top bag at room temperature for up to 2 weeks. Keep them in a cool, dry spot away from heat and humidity.

Freezer Storage: If you’ve made a big batch or want to get ahead for gifting season, these freeze nicely. Place the wrapped caramels in a freezer-safe bag or container. Freeze for up to 6 months. Let them thaw at room temperature before serving.