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Mrs D's chocolate caramels


  • Put the sugar, corn syrup, cream and chocolate in a small heavy-bottomed pot. Slowly bring to the boil over a gentle heat until thick (about 20 mins), frequently stirring. Then gently simmer for another 20 mins.
  • Remove the pot from the heat and add the vanilla and walnuts. Mix well and pour the mixture onto an oven tray lined with lightly buttered foil. Spread out to the edges and set aside at room temperature for 15 mins.
  • Then refrigerate for at least 2 hours, before cutting into squares with a serrated knife and serving.


  • 1 cup sugar
  • 1 cup light corn syrup
  • 2 cups cream
  • 120 gm dark cooking chocolate, broken up
  • 1 tspn vanilla extract
  • 2 cups walnut pieces, toasted
  • melted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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