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Caramel Filled Chocolates

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Hi Bold Bakers!

There are few things better than homemade Chocolates made with love. Now this is a Big and Bold statement! Some things are a culinary match made in heaven. For example, peanut butter and jelly, macaroni and cheese and my favorite-chocolate and caramel. If you have ever been given a box of chocolates with a caramel filled one, or had a Rolo, then you will know what I mean. Now, I know what you’re thinking, it is too hard to make candy at home. However, this recipe along with a few of my favorite GoodCook kitchenware items, makes this so easy, you will never turn to the store bought version again.

My Caramel Filled Chocolates start with an insane recipe for caramel. Now do not fear, people can find candy making to be tricky, but my method for whipping up this caramel sauce really is tried and true. Take a few simple ingredients like white sugar, vanilla, water and a slap of cream.  Combine these to make this sauce.

Cook the caramel to just the right point without burning it, or sacrificing any of its glorious texture. To make sure I get it right every time I love to use my Thermometer Spatula from Sweet Creations. I allow the caramel sauce to simmer away, but always get it to the perfect texture by testing it with this fantastic spatula that is non-stick, and dips right into the caramel, reading the temperature.

Once my caramel sauce has reached a temperature of 165F I allow it to cool, and get on with preparing the chocolate shell. This really is as easy as melting some chocolate and pouring it into my Sweet Creations 24 Cup Bake Perfect Mini Muffin Pan. I like this pan because it has a non-stick enameled surface so you don’t need to grease it and it has a channelled surface to ensure your muffins and cupcakes bake evenly.

Now, I don’t just use it for making cupcakes, this pan doubles as an absolutely perfect chocolate mold. Not only is it the perfect size, but it has those lovely ridges built into the bottom which give you the classic Rolo shape, at home. Plus the non-stick surface gives your chocolates a lovely shine just like professional ones.

When you are looking for a super easy sweet treat, or want to give a homemade gift, this recipe is THE ONE. Your friends and family will be so impressed and will never believe you made these from scratch!

For more Valentine’s Day dessert ideas, don’t miss my Pink Velvet Cupcakes.

Special thanks to GoodCook for sponsoring this recipe. I’m proud to be an ambassador for GoodCook so I can show you some of my favorite kitchenware products.

5.0 from 5 reviews
Caramel Filled Chocolates
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 3 cups (18oz/510g) chopped chocolate, melted
  • Caramel Sauce:
  • ½ cup (4floz/150ml) water
  • 1¼ cup (10oz/282g) sugar
  • ½ teaspoon salt
  • 1 vanilla pod, cut open and seed scraped out
  • 1 cup (8floz/225ml) cream
  • 1 teaspoon vanilla extract (optional)
Instructions
  1. First make your caramel sauce: In a heavy bottom sauce pan combine water, sugar, vanilla seeds and salt over medium heat.
  2. Whisk to ensure the sugar is dissolved then allow to comes to a boil, about 4 minutes.
  3. Then simmer, without stirring, until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization.
  4. Continue cooking until syrup is light to medium amber, a minute more then immediately add cream and reduce heat to medium-low.
  5. Stirring constantly with the Sweet Creations Thermometer Spatula to knock back the foam, simmer until caramel registers at least 165°F on a the spatula, about 3 minutes. Transfer to a heat-resistant container.
  6. Next assemble your caramel filled chocolates: Add about 1 tablespoon of melted chocolate to the well of each Sweet Creations Bake Perfect 24 Cup Mini Muffin Pan. Once all have been partially filled swirl around the tin to ensure that the chocolate covers the sided of each caramel filled chocolates. Allow to set in the freezer for about 15-20 minutes.
  7. Next spoon about 1 heaped teaspoon of the caramel on top of the base layer of chocolate. Lastly, to make the top of the caramel filled chocolates spoon an additional tablespoon of chocolate on top of the caramel layer making sure no caramel is exposed. Allow to set in the freezer for another 20 minutes.
  8. Turn out the caramel filled chocolates by flipping over the pan, they should pop right out. If some don't pop put then tap the upturned tin with a wooden spoon on the well to release it.
  9. Keep refrigerated for up to 6 weeks.
Notes
*Store caramel filled chocolates in an airtight container in the refrigerator for up to 2 weeks
*Caramel sauce will be runny while warm, but thicken as it cools, turning just a little chewy when cold. Refrigerate up to 1 month in an airtight container.

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Allison Skinner Wilson
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Katherine Cowgill by Teren Oddo Oct. 2015

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55 Comments

  1. Tonda on April 5, 2018 at 4:35 pm

    In your recipe for caramel filled chocolates can you use semi sweet chocolate chips

    • Gemma Stafford on April 6, 2018 at 6:49 pm

      Yes Tonda, you can. That will work really well 🙂

  2. Minichef13 on March 3, 2018 at 3:56 pm

    Hi, can brown sugar be used? or would it change the flavour

    • Gemma Stafford on March 5, 2018 at 4:39 am

      Hi there,
      Yes, I think it will be good, and it will only slightly change the flavor.
      Gemma 🙂

  3. Chelsea Yu on February 19, 2018 at 3:01 am

    Hi, I’m just wondering which cream to use, whipping or heavy?

    • Gemma Stafford on February 19, 2018 at 4:02 am

      Hi there,
      What matters is that it is real dairy cream. Some whipping cream is manufactured, and this is not great for baking.
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      I hope this is of help to you,
      Gemma 🙂

      • Chelsea Yu on February 27, 2018 at 3:53 am

        Ok thank you❤️❤️

  4. Sameera Rizvi on February 15, 2018 at 9:32 am

    Hii Gemma,
    So my first attempt of making caremal sauce failed but i tried again and it was perfect. I used it for chocolates and even used it for icecream topping. I have uploaded a pic of my heart shaped caramal chocolates.
    So thankyou for the recipe n happy valentine’s day.

    • Gemma Stafford on February 17, 2018 at 12:24 pm

      Hi there,
      You see, this is how we learn, try, and if it fails, try again! I never knoew antone who made a perfect recipe first time, well done you,
      Gemma 🙂

  5. Lois Muzzy on February 15, 2018 at 7:28 am

    Is it o.k. to substitute vanilla extract for the vanilla pods? Also, what kind of chocolate, semi-sweet, unsweetened, etc.?
    Thanks. Love your recipes.

    • Gemma Stafford on February 17, 2018 at 1:52 pm

      Hi Lois,
      I suggest 72% cocoa solids for the chocolate, or thereabout! This is a semi-sweet chocolate, and goes well with the caramel
      Vanilla extract is best for this, the seeds will not work so well here. It is not essential to this recipe, you can leave it out,
      Gemma 🙂

  6. Kathi Pearsall on February 13, 2018 at 12:56 pm

    The commentary in you blog mentions brown sugar and butter ( this caramel sauce really is tried and true. Take a few simple ingredients like brown sugar, butter and cream. Combine these to make this sauce.)
    but I don’t see those on the ingredients list. Am I reading this incorrectly?

    • Gemma Stafford on February 14, 2018 at 5:24 am

      Hi Kathi,
      I hear you! You can actually use either brown or white for this recipe, there is a flavor difference with brown, but it will be slight enough.
      It is easier to see white sugar caramelizing too, for some people this is important, so choose whicever one you like to work with.
      Thank you for pointing this out, I will adjust the recipe to say this,
      Gemma 🙂

      • Zenia Lage on February 19, 2018 at 6:36 am

        Hello 🙂
        Thank you for sharing your wonderful recipes! Your granola bars are a hit with my family nd I’ve yet to purchase store bought ones since I’ve started making yorjrecioenat home! Quick question, Your blog for caramel sauce states using brown or white sugar, as well as butter…However, Butter is not listed on your list of ingredients. Is there another version of this recipe that includes butter also?

        • Zenia Lage on February 19, 2018 at 6:38 am

          Correction to my “autocorrect” LOL!
          *Since I’ve started making your recipe at home*
          Thanks again!

        • Gemma Stafford on February 19, 2018 at 4:47 pm

          Hi Zenia,

          Are you saying there is butter in this recipe? There isn’t in this caramel. Are you looking at a different caramel on my site?

          I’m not sure which caramel you are talking about.
          Gemma.

          • Zenia Lage on February 19, 2018 at 5:47 pm

            Hi Gemma 🙂
            In the blog you wrote that accompanies the caramel filled chocolates, it says “My Caramel Filled Chocolates start with an insane recipe for caramel. Now do not fear, people can find candy making to be tricky, but my method for whipping up this caramel sauce really is tried and true. Take a few simple ingredients like brown sugar, or you can use white sugar, butter and cream. Combine these to make this sauce.”

            So I was wondering where the ‘butter’ part comes in. (Second to last sentence) I’m a fan of buttery caramel, which was why I asked. However, I was happy to successfully make caramel sauce for the chocolates today and the candies hemaleves turned out beautifully, as did the sauce for them! Thank you for sharing such a wonderful recipe 🙂



          • Gemma Stafford on February 20, 2018 at 12:41 pm

            I see, that is a mistake in the write up and not in the recipe. The recipe is correct. let me fix that.

            Good catch 🙂
            Gemma.



  7. Tajalli Nasil on February 13, 2018 at 9:21 am

    Hi Gamma!!
    Can I use low fat cream or whipped cream instead of heavy double cream???

    • Gemma Stafford on February 13, 2018 at 9:59 am

      Hi there,
      There is no such thing as low fat cream! Really you need a cream with a fat contend of about 35% for this recipe.
      There are other caramel recipes here (https://www.biggerbolderbaking.com/?s=Caramel) but it must be thick enough, a Dulce De Leche will work too.
      The whipping cream is a tricky one, it could be a manufactured product, not fresh cream, and that is what matters. The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes too.
      Check out the other caramel recipes, you may find the right one for you,
      Gemma 🙂

      • Tajalli Nasil on February 15, 2018 at 12:34 am

        Thank you so much dear..
        I have fresh cream which contend minimum25%of milk fat and SNF 6.8% and moisture 68.2% that’s why it call low fat fresh cream

        • Gemma Stafford on February 15, 2018 at 2:57 am

          Hi there,
          I think this is not what I call fresh dairy cream.
          This sounds like a manufactured product, which would have milk powder and milk fats.
          fresh cream is a liquid thing, never dried, and the contents are just labeled as FRESH CREAM/FRESH DAIRY CREAM.
          I am not sure how the manufactured cream works as it is not something I use.
          I think you can try it! It is worth a shot,
          Gemma 🙂

          • Tajalli Nasil on February 15, 2018 at 5:01 am

            Your are really incredible and very kind this is the best thing about you love you from bottom of my heart😍 . Okay I will try for experiment and share with you I hope it will work.. Lets see
            Once again thank you so much



          • Gemma Stafford on February 17, 2018 at 2:02 pm

            Great, do let us know how it works for you,
            Gemma 🙂



    • Christina on February 13, 2018 at 3:43 pm

      Can we use this caramel recipe I’m cookies?

      • Christina on February 13, 2018 at 3:44 pm

        *in

      • Gemma Stafford on February 14, 2018 at 4:13 am

        Hi Christine,
        Yes, it is a soft caramel, and there are others here too. (https://www.biggerbolderbaking.com/?s=Caramel).
        Dulce De Leche can be great in cookies too. The longer you simmer the can the thicker the caramel. It really depends on the use you wish to make of it!
        Gemma 😉

  8. Mini bakers on February 12, 2018 at 7:06 pm

    I don’t have a thermometer spatula !so I don’t know when I should add the cream?how to you get the perfect Carmel without it?I really want to make this for my dad !please let me know 🙏🙏😢

    • Gemma Stafford on February 13, 2018 at 9:44 am

      Hi there,
      First of all what a lovely thing to make for your dad, and dads love chocolate! win win.
      If you are very young I suggest you ask for help with this. Hot sugar is really dangerously hot! It is also tricky to work with. Get some help, dad might be delighted to get involved.
      Tip: Do not use a saucepan with a dark coating inside. This makes it really difficult to see the progress of the caramel.
      Melt the sugar
      Do not stir it, but ‘swirl’ the pan, be really careful with this, gently does it.
      When the caramel changes color you need to stay with it. It begins to smell like caramel, and look like a golden honey/maple syrup.
      If you are nervous about it you can dip the bottom of the pot into cool water, this will stop the cooking, allowing time to be sure.
      I hope this goes really well for you, do ask for help if you need it the first time you do this. do be careful with hot caramel!
      Gemma 🙂

  9. Sameera Rizvi on February 12, 2018 at 11:19 am

    Hiii Gemma,
    i tried making caremal sauce today n followed each n every step properly but my caramel sauce tasted bitter i dont know what went wrong.I wanted to gift this caremal chocolates to my husband for valentine plz help i wanna try making it one more time.

    • Gemma Stafford on February 12, 2018 at 3:45 pm

      So the bitterness is what happens when you cook the caramel for a little too long.

      It sounds like you maybe got it too dark and then added the cream. I have done this before but I find it still edible. I recommend tasting it again and seeing if you can use it.

      Gemma.

  10. Jeff Noel on February 11, 2018 at 1:49 pm

    People, you should temper your chocolate if you want it to have “snap” and not turn grey or have streaks… Chocolate tempering is not difficult it will give you professional looking chocolates. Look up the method on Google…

    • Gemma Stafford on February 11, 2018 at 4:28 pm

      Hi Jeff,

      Yes you can feel free to temper the chocolate to make these chocolates.Here is a video on it.

      Best,
      Gemma.

  11. Allison Skinner Wilson on February 11, 2018 at 1:46 pm

    I believe I forgot to actually “rate” the recipe in my previous comment, so I will do so here. My husband and I ate some of the candy last night and it was perfect — he was so impressed! I’m going to add some photos for you to share if you like.

    • Gemma Stafford on February 11, 2018 at 4:28 pm

      I’m thrilled you liked them. I’ll check out your photos. 🙂

      Gemma.

  12. Sandra on February 11, 2018 at 12:30 pm

    Is this caramel soft enough yet stiff enough to make soft caramel candies? I’m looking for a good soft caramel candy recipe not the hard candies. Thanks

    • Gemma Stafford on February 11, 2018 at 12:59 pm

      This is soft Sandra. I bet you will like it.

      Gemma.

  13. Sasu on February 11, 2018 at 4:10 am

    Hi Gemma!
    For the caramel sauce, is the vanilla pod compulsory? I do not know anywhere at my place to buy them 🙁
    Thanks!
    Sasu

    • Gemma Stafford on February 11, 2018 at 4:25 pm

      Hi Sasu,

      No, feel free to leave the vanilla out if you don’t have it 🙂

      Gemma.

  14. Allison Wilson on February 10, 2018 at 7:42 pm

    Gemma, I made these today and they were so perfect, I couldn’t believe I’d made them myself! I really like sea salt with chocolate and caramel, so I sprinkled a little on top. My husband loved his Valentine candy! Thank you for everything you do — you make baking fun! It was the first time I’d ever made caramel! Now, I’m going to want it on everything HAHA!!

    • Gemma Stafford on February 11, 2018 at 12:39 pm

      I’m thrilled to hear that, Allison.

      Thank you for trying out my recipes 🙂
      Gemma.

  15. JDW on February 10, 2018 at 9:04 am

    Gemma In step 4, what temp should the syrup be before adding cream? TY

    • Gemma Stafford on February 11, 2018 at 12:14 pm

      I actually didn’t check. You can base it on color if that works for you.

      Gemma.

  16. Minichef13 on February 10, 2018 at 5:40 am

    oh and thanks for the muffin pan I’m in the process of getting it now : )

  17. Minichef13 on February 10, 2018 at 5:39 am

    Thanks soooo much it came just in time for a school project I have but I would really love it if you could do a homemade chocolate recipe Thanks a bunch

  18. Lucy on February 9, 2018 at 12:02 pm

    I just got home from school, was thinking about them all day! About to make them and i am SO EXCITED!!!! ill update on how they turn out!

    • Gemma Stafford on February 9, 2018 at 9:32 pm

      please do, and post a photo 🙂

      Gemma.

  19. mila on February 9, 2018 at 3:02 am

    Hi Gemma,
    is this your salted caramel sauce without the butter?
    Can we use the original salted caramel sauce for this or will the butter make a difference?

    • Gemma Stafford on February 9, 2018 at 3:15 am

      Hi Mila,
      What matters here is that the sauce is thick enough to hold in the chocolate shell.
      A thick Dulce De Leche will work too, you can choose, but it must be stiff enough to hold,
      Gemma 🙂

  20. TammiMarie on February 8, 2018 at 4:18 pm

    What a fantastic, alternate use for the mini muffin pan! I will have to try this! Thank you for the idea, Gemma! 🙂

    • Gemma Stafford on February 9, 2018 at 3:38 am

      Hi TammiMarie,
      Thank you, and it really is a lovely pan to use. You will see lots of this in the future!
      Good to have you with us,
      Gemma 🙂

  21. rona maree dorlones on February 8, 2018 at 1:07 pm

    Hello Dear Gemma, what cream do you use for this recipe? I wanna give it a shot for this Valentine’s 😊 thanks.
    Been watching your videos and try some of it specially the cookies.. My daughter loved it🙏
    Thanks bless you more and looking forward.
    Best regards
    Mommy Rona
    From Philippines

    • Gemma Stafford on February 9, 2018 at 4:45 am

      Hi there Rona,
      Thank you so much for your kind words.
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      I am not sure what you will find in the Philippines, there are manufactured cresms I know, but I do not know if they will work for you. A thick Dulce De Leche will work, and will be delicious too. (https://www.biggerbolderbaking.com/dulce-de-leche/) this can also be made with coconut milk. You will find other caramel recipes here too, check them out. (https://www.biggerbolderbaking.com/?s=Caramel).
      I hope this helps, thank you for being here with us,
      Gemma 🙂

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