Candy Recipes

Cocoa Caramels

Cocoa Caramels are elegant, delicious and incredibly easy to make.

Cocoa Caramels

Yield: 144 pieces


  • 1/2 cup (1 stick) Challenge European Style Butter (salted)
  • 1 1/2 cups granulated 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 a 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 to 3 inch squares of nonstick aluminum foil or waxed paper.
  7. Store in an airtight container.


Recipe and photo used with permission from: Challenge Dairy
Source: Challenge Home Economist

God's Rainbow - Noahic Covenant