Valrhona Chocolate Caramels

Valrhona Dark Chocolate..melted into caramel gooey goodness.

Oh. My. Word..

This was my third batch ever of chocolate caramels.

I made the first batch using Ghirardelli 60% cacao bittersweet chocolate chips. My family gave them a thumbs up. I thought they were okay.

For the second round, I went with Valrhona Guanaja bitter 70%. These caramels were definitely better. Hubby couldn't stop eating them..ahem..he ate them all!

So..I really needed to make more. I mean, I knew my sweetie would be spoiling me while I'm healing and my man likes, loves, needs his candy!

We made our forty-five minute trek to Whole Foods and while my more healthy minded hubby spends a good half hour in the produce, I'm making a beeline for the baking aisle and then the chocolate. 

They were out of my 70% Guanaja so I decided to go with the Caraibe 66% dark chocolate.

Wow! I LOVE THESE! WE love these!

My favorite caramels so far are my Peanut Butter Caramels..these are a very close second.

I hope you try them!

Here are the ingredients needed to make your chocolate caramels. You're now approximately half an hour away from pouring this heavenly candy and licking the spoon soaking your pan in hot water!

Whole Foods sells Valrhona feves (discs) by the half pound container full. I really wish they weren't so beat up..I like my chocolate pretty!

Use a heavy bottomed 4 quart saucepan. I've been using my All-Clad pan solely for candy making for over 4 years and love it.
Also a good candy thermometer is (I think) a must. I use this $35 one from Williams Sonoma.
You will also need cooking spray.

Melt butter over low heat. Add sugars, syrup, condensed milk and stir. 

There! Easy as pie..or let's say, easy as caramel.

Add chocolate and stir.

Bump up the heat to medium and continue stirring until thermometer reads 246 degrees.

 Remove from heat and stir in vanilla.

Pour into prepared pan and let sit loosely covered for several hours or overnight.

Oh yeah! It's ready!

Remove candy from pan and place on cutting surface.

A lightly oiled, long, sharp knife will easily cut your candy.

I may have admired my caramels before I tasted them.   ;)

I use an 8x8 pan for my caramels and I usually cut them in 2 inch or 4 inch long pieces with the 4 being my favorite. 

My family and friends love getting these wrapped candy bar size treats as much as I love seeing the smiles on their faces!

A soft and chewy caramel.

All lined up and ready for the show.

The End!
But wait..don't forget the recipe. Keep scrolling..

 Valrhona Chocolate Caramels

2 sticks salted butter

1 cup granulated sugar

1 cup brown sugar

1 cup light corn syrup

1  14 ounce can sweetened condensed milk

1 generous cup Valrhona Caraibe 66% dark chocolate (50 feves) I found mine @ Whole Foods..

or 6 oz. of your favorite good quality chocolate

1 teaspoon vanilla bean crush (or vanilla extract)

Prepare 8x8 pan by lightly spraying with cooking spray. Line with parchment paper and again lightly spray with cooking spray.

Melt butter over low heat. Add sugars, corn syrup and condensed milk. Stir well.

Add chocolate and cook over medium heat stirring constantly.

Attach candy thermometer and cook to 246 degrees Fahrenheit.

Remove from heat, stir in vanilla and pour into prepared pan. 

Let caramels sit at room temperature several hours or overnight.

Remove candy from pan and cut with lightly oiled sharp knife. Wrap caramels in wax paper.