Candy

Caramel Filled Chocolates

4.57 from 37 votes
Homemade chocolates are easy to make with my Caramel Filled Chocolates recipe, which makes a lovely edible gift for Valentine's Day or anytime!

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.


Watch The Recipe Video!

Caramel Filled Chocolates Recipe

4.57 from 37 votes
Homemade chocolates are easy to make with my Caramel Filled Chocolates recipe, which makes a lovely edible gift for Valentine's Day or anytime!
Author: Gemma Stafford
Servings: 24
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Homemade chocolates are easy to make with my Caramel Filled Chocolates recipe, which makes a lovely edible gift for Valentine's Day or anytime!
Author: Gemma Stafford
Servings: 24

Ingredients

  • 3 cups (18oz/510g) chopped chocolate, melted
  • Caramel Sauce:
  • 1/2 cup (4floz/150ml) water
  • 1 1/4 cup (10oz/282g) sugar
  • 1/2 teaspoon salt
  • 1 vanilla pod , cut open and seed scraped out
  • 1 cup (8floz/225ml) cream
  • 1 teaspoon vanilla extract (optional)

Instructions

  • First make your caramel sauce: In a heavy bottom sauce pan combine water, sugar, vanilla seeds and salt over medium heat.
  • Whisk to ensure the sugar is dissolved then allow to comes to a boil, about 4 minutes.
  • Then simmer, without stirring, until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization.
  • Continue cooking until syrup is light to medium amber, a minute more then immediately add cream and reduce heat to medium-low.
  • 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.
  • 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.
  • 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.
  • 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.
  • Keep refrigerated for up to 6 weeks.

Recipe 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.

Submit your own photos of this recipe

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Allison Skinner Wilson

Sameera Rizvi

Milena Tosic

Zenia1976

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107 thoughts on “Caramel Filled Chocolates

  1. Hi Gemma
    I have a question, I made the caramel recipe and everything went well, the sugar dissolved well, it didn’t crystallize, but after it was finished and I took it out of the heat I noticed that the caramel had a slightly curdled/separated texture, it wasn’t silky-smooth, I used 17% UHT cream, what could have possibly caused that?

    1. Hi Lucas,
      I think it was the cream – that is what would curdle – though it really should have assimilated with the other ingredients. The lower the fat content the higher the water content, and the fat in the cream is what helps to bind and thicken the caramel. The cream I use is 35% fat content and that works really well for me.
      I hope this is of help,
      Gemma 🙂

  2. It says “Store in fridge”, however, we’d like to make these for Christmas gifts to send to relatives (in northern states so they won’t melt). Do you think they will be ok if packaged well to go through the mail? It will be about 5 days. Thank you!

    1. Hi Michelle,
      I am wondering if these are to go to northern states in the USA?
      If so then it will be cold for the journey, so it should work well. However, these are not as stable as factory-made chocolates, which would be formulated for delivery and for storage – I am not sure if you should do this!
      Gemma 🙂

  3. Hiya Gemma, I generally use a brand of cream called Elmlea, its just a bit lower fat than full cream, I use both the single and double versions in my baking, I’m just wondering if I could use either of these creams in the caramel, they tend to act like fresh cream within recipes.
    Thank you.

      1. Thank you, I’ll use the double version and let you know.
        How long would it last in the freezer/fridge in an air tight container using this cream as I’d like to make it ahead.
        Thanks again Gemma.

  4. Hey I have a question because my caramel doesn’t become like that smooth and creamy caramel it stays like when you just take it out of the heat and I bit more Sticky but nothing else, can someone tell me what I’m doing wrong

  5. Hi, I stay in India. Was wondering what cream should I buy. Is it fresh cream or do you have a recipe for homemade cream?

    1. Hi Mary,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. I am sorry, it cannot be actually made!
      I do not know which creams are dairy cream in India. Amrit seems to be one, and Amul too I think, but I am not sure. This too from a follower: I’ve used Milky Mist Cream for all recipes that need heavy/whipping cream eg. Mascarpone, Homemade ice cream, etc. Please add it and recommend it to all Indians.
      Your store manager should be able to advise you too.
      For caramel you could use a UHT cream too, it is not so important as it is for other recipes.
      I hope this helps, I know it is a struggle in some places,
      Gemma 🙂

      1. Thank you so much for taking time to reply in detail. Will try this recipe today and update. By the way all your recipes are awesome. My favorite is crazy dough- I’ve made cinnamon buns, pizza and buns with it.

  6. i have a heart shape pan with a lot of detail on it , if i use that to make the Carmel candies will the chocolate stick to the pan??

    1. Hi there,
      room temperature is an arbitrary thing. Where I come from in Ireland room temperature hardly ever goes over 20C.
      here in California, it is a different thing, and where there is a lot of humidity it is even more challenging.
      So, if chocolate melts at room temperature where you live then you will need to refrigerate any chocolate goods. A cool place will always be best for chocolate,
      Gemma 🙂

    1. Hi Susan! You can keep it in the fridge provided it has been stored well in sealed sterile jars. If not it should freeze in portions, then you can warm it through before using in smaller amounts.
      Gemma 🙂

  7. My caramel was still more runny than I expected. The flavor was great but I would like it thicker. I followed your recipe but wondered if I should not add as much cream next time. Or, do I need to boil it longer? I reached the temperature of 165º almost immediately once I put the cream in. Some recipes have butter in them but this doesn’t. Would that thicken it?

    1. Hi Donna! 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. That should do the trick. Gemma

      1. It has been in the refrigerator for almost 48 hours now. I’m going to try a new batch tomorrow. Do you have any other suggestions?

          1. I put the caramel back on the stove to a low simmer for about 5 minutes. It thickened it just enough to be able to fill the chocolate. Thank you.

  8. Worked out wonderfully. Tried quite a few different caramel recipes online. This was the only one that worked. Thanks.

  9. Good day Gemma, instead of the caramel filling, do you maybe have strawberry, coffee or mint filling recipes, that you can share with us.

  10. It took me three tries to get the caramel right and then finally filled and froze the chocolates and couldn’t get a single one out. I used a non- stick mini muffin pan. I tapped each muffin, slammed the whole thing on the counter and popped it in the freezer again. Still, none came out. So disappointing- I was making them for Valentine’s Day for me kids ????

    1. Hi Jillian,
      I am so sorry! I would lightly oil the pan, just a wipe out with a touch of oil on kitchen paper would do it. To release them now I would do this: Using rubber gloves wring out a kitchen cloth in really hot water, turn the pan upside down and lay the hot towel over the underside of the muffin pan. This should release the chocolates in a few seconds.
      My pan is a new one, and so it is non stick. I am sorry you had this trouble, and I hope you and the children will get to enjoy your hard work,
      Gemma 🙂

      1. Thank you Gemma- I appreciate your feedback. I will have to try your suggestions another time- I have already put the pan in warm water and thoroughly melted them all ????

  11. Hi Gemma, I have made these,and they went down a treat. I now need to make about 100 in advance, can they be frozen? I know you can freeze lots of things made with chocolate but I am a bit wary about freezing these. ☹️☹️

    1. Hi there,
      Ah! good for you, a tricky thing, well done to make these.
      I would not freeze chocolates. There can be an issue with blooming on chocolate when you take back to room temperature, and they may sweat too.
      I think it would be best to refrigerate them, all will be well, I cannot see why that would cause an issue for you.
      Good luck with this, very large batch for the home cook!
      Gemma 🙂

  12. I made the caramel and put them in chocolate like you have in this recipe, and then stored them in the fridge however my caramel is not soft and sticky like yours its more like a fudgey texture. Can you advise why this is? How can I ensure that it stays soft and sticky like caramel when its cooked.

  13. Hello Gemma,

    I would like to incorporate Guinness beer in a caramel like this but I want the beer taste to really stand out. Do you have any suggestions? I’ve tried other recipes but the beer taste is very slight once the caramel cooks. Thank you!

    1. Hi Caramel,
      Gosh! I do not have a recipe that you can rely on for this. I think you need to reduce the Guinness to strengthen the flavor, but honestly I would need to test this recipe, for all sorts of reasons. The sugar type and method of incorporation will be important. Do you add cream/butter etc, also a question.
      Sorry, not too much help here for you, but an interesting question!
      Gemma 🙂

      1. Thank you, Gemma. I appreciate the information. In case I just try a recipe, would you recommend cooking down the Guinness for a bit first and then adding it in at the end as the “extract”? I guess it can’t hurt to try!

        1. Hi Madeleine,
          Yes! I think you will need ot concentrate the flavor of the Guinness by reducing it, evaporating the water content if you will!
          Do let me know how you get on with this, it is intriguing,
          Gemma 🙂

  14. Hi Gemma,

    Do you have any recipe where we can make chocolate from scratch (with coco powder)? I did search, however, i didnt find any. Please help.

    Thanks.
    Sanjana

    1. Hi there,
      This is a challenge. Real chocolate is a big process, involving fermented cocoa beans, and cocoa butter. it is not as simple as using cocoa.
      There are some recipes out there and we may do one in the future, but it is not the same thing as real chocolate.
      I am sorry,
      Gemma 🙂

    1. 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 🙂

  15. 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.

    1. 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 🙂

  16. 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?

    1. 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 🙂

      1. 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?

        1. 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.

          1. 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 🙂

    1. 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 🙂

      1. 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

        1. 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 🙂

          1. 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

  17. 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 ????????????

    1. 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 🙂

  18. 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.

    1. 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.

  19. 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…

  20. 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.

  21. 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

  22. 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!!

  23. 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!

  24. 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?

    1. 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 🙂

  25. 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

    1. 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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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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