Best Chocolate Caramel Candies Recipes

CARAMEL PECAN TURTLE CHOCOLATE CANDIES

Steps:

• Preheat oven to 325.
• Grease a large cookie sheet well.
• Arrange 4 pecan halves in a cluster, flat side down on cookie sheet.
• Repeat with the rest of the pecan halves.
• Place one caramel on top of each cluster.
• Heat in oven until caramels are softened, about 4-6 minutes.
• Press caramels flat with the bottom of a buttered spatula (you may have to butter the spatula after every 2 or 3 caramels, or it will get very sticky).
• Remove caramels evenly onto waxed paper.
• Melt chocolate in double boiler, or in microwave on medium high, stirring every 25 seconds until just melted.
• Spoon over caramel-pecan clusters.
• Let cool a few hours.
• Makes 26.

CHOCOLATE COCONUT CARAMEL CANDIES

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Sprinkle 1/2 cup coconut on parchment-lined baking sheet.
• Bring cream to a simmer over high heat. Remove from heat; add chocolate. Let stand 1 minute; stir to combine.
• Bring sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
• Stir in cream mixture; boil until caramel returns to 248 degrees.
• Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, sprinkle with remaining 1/2 cup coconut, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
• Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

CHOCOLATE CARAMEL CANDIES

Steps:

• Place all ingredients in medium saucepan. Bring to boil on low heat, stirring constantly. Cook until mixture is thickened and reaches 246°F when tested with a candy thermometer, stirring constantly.
• Pour into lightly buttered 8x4-inch loaf pan. (Do not scrape mixture from bottom of saucepan.) Let stand until set. Score candy into 48 squares with large sharp knife. Invert candy onto cool surface; turn over so marked side is up.
• Cut candy into squares. Wrap each caramel in waxed paper. Let stand in cool place overnight to set. Store at room temperature.

DARK CHOCOLATE CARAMEL & ORANGE CANDIES

Steps:

• Spray the ice cube tray with cooking spray.
• Place 1/2 tsp of the chopped candied orange peel into the bottom of each tray.
• Melt dark chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
• Put one of the salted caramels in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.