Chocolate Carmel Candy Recipe

What a perfect combination - chocolate and carmel candy! Yumm! And, what’s even better is that you can make this candy in your own home and it tastes delicious too. You can buy a little mold that has small candy bar shapes in it to make these candies in.

Here’s What You’ll Need:

10 oz Semi-Sweet Chocolate
2 Oz carmel candies (you can buy the kind that come in the bag at the store - 2 oz is about ½ cup)
1 tbsp cream
(can you believe that’s all you need!)

Here’s What You Do:

Temper The Chocolate

Chop the chocolate it up into small pieces and put about 2/3‘s of them in a double boiler. Using a rubber spatula to stir it, bring the chocolate to 115 degrees and remove from the heat. Add the rest of the chocolate and stir. Once the chocolate cools to 84, remove any of the remaining chocolate chunks. Put the chocolate back over the double boiler for about 10 seconds - remove and stir - repeat this until it is around 88 degrees.

Tempering your chocolate is a bit more work, but it will insure that you have shiny, smooth professional looking chocolate for your carmel candies.

Making The Carmel Candy

Now that you have your chocolate, pour some into the molds and swirl it around so it coats the top and sides. Refrigerate. This will make the shell for your carmel candy bars.

Unwrap your carmel pieces and put them in a microwave safe bowl with the cream and 1 tbsp water. Microwave for 1 minute at a time then take out and stir - repeat until they are melted and liquidy.

Take your molds out of the fridge and spoon carmel into each of the cavities. You can fill them almost all the way but not quite. You can also add some chopped nuts if you want.

Add a layer of chocolate (you might have to heat it up a bit if it is not pourable) to the seal off the cavities so that your carmel is entirely encased in chocolate!

Refrigerate the molds until the chocolate is set, then remove your carmel candy and enjoy!