Chocolate-Hazelnut Caramels

Chocolate-Hazelnut Caramels
  • 50 caramels
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 1 3/4 cups
    (440 mL)

    sweetened condensed milk

  • 1/2 cup
    (125 mL)

    butter, cut up

  • 2 Tbsp.
    (30 mL)


  • 5/8 cup
    (160 mL)

    brown sugar

  • 3/8 cup
    (95 mL)

    dark chocolate, melted

  • 2 Tbsp.
    (30 mL)

    coarsely chopped, toasted hazelnuts


Grease an 8" x 8" (20 cm x 20 cm) baking pan and line bottom and sides with parchment paper.

Combine milk, butter, honey and brown sugar in a pan, and cook over low heat, stirring with a wood spoon, until sugar is completely dissolved.

Increase heat to medium, and cook, stirring constantly, for another 20 minutes or so until mixture is a smooth and a deep gold.

Pour caramel into the pan, cool to lukewarm, and refrigerate. Turn out the caramel, cover with melted chocolate and sprinkle with hazelnuts.

Refrigerate. Once chocolate hardens, cut into bite-size pieces.

Source: Chef Ian Perreault