Cocoa Caramels

We love these little chews for their decadent chocolatey flavor, shareability—and simplicity! If you don’t have a candy thermometer, just stir constantly and watch the mixture carefully to prevent it from burning.
Prep Time
Cook Time


  •  ½ cup (1 stick) Danish Creamery European Style Butter
  •  1 ½ cups sugar
  •  6 Tablespoons cocoa powder
  •  1 cup light corn syrup
  •  1 ⅓ cup (14 ounce can) sweetened condensed milk
  •  1 teaspoon vanilla


  • Prepare a 9-inch square pan by lightly buttering it or lining with parchment paper.
  • In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar, cocoa powder, corn syrup and sweetened condensed milk, stirring constantly.
  • Cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248° F (firm ball stage).
  • Remove from heat and stir in vanilla. Pour mixture evenly into the prepared pan.
  • When cool, turn candy out of pan and cut into ¾” squares.
  • Wrap individual pieces in 2 ¾ to 3″ squares of nonstick aluminum foil or waxed paper.
  • Store in an airtight container.

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