Cocoa Caramels

Elegant, delicious, and incredibly easy to make.


144 pieces




  • ½ cup (1 stick) Challenge 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


  • 1
    Prepare a 9-inch square pan by lightly buttering it or lining with parchment paper.
  • 2
    In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar, cocoa powder, corn syrup and sweetened condensed milk, stirring constantly.
  • 3
    Cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248°F (firm ball stage).
  • 4
    Remove from heat and stir in vanilla. Pour mixture evenly into the prepared pan.
  • 5
    When cool, turn candy out of pan and cut into 3/4” squares.
  • 6
    Wrap individual pieces in 2 3/4-3” squares of nonstick aluminum foil or waxed paper.
  • 7
    Store in an airtight container.