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Halloween Double Decker Chocolate Caramels
Author: Jackie
Ingredients
  • For the Chocolate layer:
  • 10 oz good quality chocolate
  • 2 cups brown sugar
  • 2 cups heavy cream
  • 1 cup light corn syrup
  • 1 stick butter (8 tbsp)
  • 1 teaspoon salt
  • 2 teaspoon vanilla
For the Caramel Layer
  • 2 cups brown sugar
  • 2 cups heavy cream
  • 1 cup light corn syrup
  • 1 stick butter (8 tbsp)
  • 1 teaspoon salt
  • 2 teaspoon vanilla
  • 2 cups sliced almonds or chopped pecans (optional)
  • Orange food coloring (optional)
Instructions
  1. Bring a small pan of water to boil, and place a glass bowl on top.
  2. Put your chocolate in the glass
  3. In a heavy bottomed pot, combine sugar, cream, corn syrup and butter.
  4. Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently.
  5. Once caramel has reached hard ball stage, remove from heat and add vanilla, chocolate and salt, stir a few more times.
  6. Pour the hot caramel into a lined and generously oiled (sprayed) 9×13 in pan.
  7. Start orange caramel layer.
  8. In a heavy bottomed pot, combine sugar, cream, corn syrup and butter.
  9. Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently.
  10. Once caramel has reached hard ball stage, remove from heat and add vanilla, and salt, stir a few more times to combine.
  11. Add nuts if desired.
  12. Pour on top of chocolate layer.
  13. Let layers sit and cool for 8 hours.
  14. Cut into small squares and wrap in wax paper or clear caramel wrappers.