Chocolate Nut Caramels

These chocolate caramels borrow a smart technique from old-fashioned candy making: split the cream into two additions. The first cup goes in at the start with the cocoa, sugar, and corn syrup to build the caramelized base. The second cup gets added gradually after the mixture threads, which prevents the temperature from crashing and gives a smoother, more uniform set in the final candy.

The corn syrup isn’t optional. It interrupts the sugar crystals that would otherwise form a grainy, sandy candy instead of the smooth, chewy bite you want. Boil to firm-ball stage and test by dropping a bit of the mixture into ice water; it should form a firm but pliable ball you can squish between your fingers.

Walnuts and vanilla go in last, beaten until the mixture turns creamy and starts to lose its glossy sheen. Pour into a buttered pan and let set before cutting into squares.

Chef Tips

• Use a candy thermometer; firm-ball stage is precise at 245°F (118°C) and even a few degrees off shifts the texture from chewy to brittle or sticky.
• Brush down the sides of the pot with a wet pastry brush during cooking to prevent sugar crystals from forming on the walls and dropping into the candy.
• Toast the walnuts in a dry pan before adding for deeper flavor; raw walnuts can taste muddy in the finished caramel.
• Wrap individual caramels in waxed paper twists once cooled; the wrapping keeps them from sticking together in storage.

Variations

• Swap pecans, almonds, or hazelnuts for the walnuts.
• Stir a teaspoon of espresso powder in with the cocoa for a mocha caramel.
• Sprinkle flaky sea salt across the surface before they fully set for a salted caramel version.