Name: Caramel Filled Chocolates Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
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))

This post may contain affiliate links. Please see my full disclosure for details.

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

4.60 from 45 votes

Print Recipe

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:

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:

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.

111 Comments

most useful

newest oldest

Inline Feedbacks

View all comments

Kathleen Kelley

4 years ago

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

View Replies (1)

Jacqueline O

3 months ago

Gemma, Do you have a peanut butter cup recipe?

Lindsay

1 year ago

Hi Gemma!
Can I use heavy whipping cream for the caramel sauce?

Lucas

2 years ago

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?

Michelle Willison

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!

Vicky Carter

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.

View Replies (3)

layla

hello gemma! is it okay if I don’t use whipping cream? Can I use nestle cream instead?

Lucia

3 years ago

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