Christmas Goodies

Hot Cocoa Caramels

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Helllooooo, Winter! Here in North Texas, we don’t get a very long winter, but when we do – I sure enjoy it 🙂  These hot cocoa caramels were inspired by my love for the winter season and everything it entails.  I hope you enjoy them – they’re pretty unique!

What you need:

  • 1 cup butter  
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • 1 can sweetened condensed milk
  • 2 tablespoons whipping cream
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2/3 cup hot cocoa powder
  • 1 cup mini marshmallows

Make them:

Put the butter, brown sugar, corn syrup and condensed milk in a medium saucepan. Bring to a boil over medium heat, while you consistently stir.

Once it begins to boil, very carefully add the whipping cream and stir it in.

Continue to stir the mixture over medium heat, until it reaches 238 degrees (soft ball candy stage).  I absolutely love my spatula thermometer because it allows me to stir AND see the temperature without burning my hand.

Once it reaches 238 degrees, remove it from the heat and stir in the vanilla, salt, and the hot cocoa powder.

Carefully stir in the marshmallows just before pouring.

Just pour and spread the hot caramel on a baking sheet that has been sprayed lightly with oil.

Once cool to touch, cover with plastic wrap or foil, and place in the fridge for an hour (or freezer for half the time)

Cut the pieces into about 2-bite size candies,  and wrap them in wax paper.  You could also roll them into little balls (as I did).

Be prepared to make multiple batches, because they WILL be requested if you share them!

This recipe made me about 85 caramels.

Try these fun treats, too!

 

Print Recipe
5 from 2 votes

Hot Cocoa Caramels

Super simple, delicious, and unique!

Ingredients

  • 1 cup butter
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • 1 can sweetened condensed milk
  • 2 tablespoons whipping cream
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2/3 cup hot cocoa powder
  • 1 cup mini marshmallows

Instructions

  • Put the butter, brown sugar, corn syrup and condensed milk in a medium saucepan. Bring to a boil over medium heat, while you consistently stir.
  • Once it begins to boil, very carefully add the whipping cream and stir it in.
  • Continue to stir the mixture over medium heat, until it reaches 238 degrees (soft ball candy stage).  I absolutely love my spatula thermometer because it allows me to stir AND see the temperature without burning my hand.
  • Once it reaches 238 degrees, remove it from the heat and stir in the vanilla, salt, and the hot cocoa powder.
  • Carefully stir in the marshmallows just before pouring.
  • Just pour and spread the hot caramel on a baking sheet that has been sprayed lightly with oil.
  • Once cool to touch, cover with plastic wrap or foil, and place in the fridge for an hour (or freezer for half the time)
  • Cut the pieces into about 2-bite size candies,  and wrap them in wax paper.  You could also roll them into little balls (as I did).
  • Be prepared to make multiple batches, because they WILL be requested if you share them!
  • This recipe made me about 85 caramels.

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

2 Comments

  1. Dorothy Boucher Reply

    5 stars
    I love making homemade caramels and never heard of this recipe but here, and I love cocoa, so I’m definitely going to try this one out! I love that you added some marshmallow, I know the girls are going to love these.
    @tisonlyme143

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