Print Recipe

Cocoa Caramels

Cocoa Caramels

Elegant, delicious, and incredibly easy to make.

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  • 1/2 cup (1 stick) Challenge European Style Butter (salted)
  • 1 1/2 cups sugar
  • 6 tablespoons cocoa powder
  • 1 cup light corn syrup
  • 1 1/3 cups (14 ounce can) sweetened condensed milk
  • 1 teaspoon vanilla extract


  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 degrees F (firm ball stage).
  4. Remove from heat and stir in vanilla extract. Pour mixture evenly into the prepared pan.
  5. When cool, turn candy out of pan and cut into 3/4-inch squares.
  6. Wrap individual pieces in 2 3/4-3-inch squares of nonstick aluminum foil or waxed paper.
  7. Store in an airtight container.

Yield: 144 pieces

Source: Challenge Home Economist

Recipe and photo credit (used with permission): Challenge Dairy