How To Make Chocolate With Caramel Inside | CoachSweetTooth

Do you enjoy the smooth texture and rich taste of chocolate? Have you tried making your own chocolate with caramel inside? I’ll take you through the process.

The process is quite simple. First, you’ll need good-quality chocolate, caramel sauce, and a few tools to make this recipe. You’ll then make a chocolate shell, followed by a caramel filling, and combine the two to create a delicious treat that everyone will love.

With several years of experience creating delicious desserts, I’m excited to share my recipe with you. With my step-by-step instructions and helpful tips, I’ll help you make chocolate with caramel inside like a pro. So, let's get started and create a mouth-watering treat that will satisfy your sweet tooth.

Table of contents


How to Make Chocolate With Caramel Inside

Making chocolate-covered caramels does not have to be complicated. Here are all the steps you need to follow:

1. Gather Your Ingredients

Before you start making chocolate with caramel inside, you need to understand your recipe and gather all the necessary ingredients. Here's what you'll need for your chocolate-covered caramels:

  • Chocolate: Choose high-quality chocolate for the best flavor. You can use semi-sweet chocolate chips or any type of chocolate you prefer. For example, you can use dark chocolate or milk chocolate.
  • Caramel: You can also add vanilla extract, rum, or coffee flavor to your soft caramel sauce for extra flavor.
  • Butter: Use unsalted butter to better control your chocolate's salt content.
  • Milk: You can use milk for a creamier texture in your caramel sauce.
  • Syrup: Corn syrup or golden syrup can be used to prevent your caramel from crystallizing.
  • Unsweetened Cocoa Powder: Use cocoa powder to dust your chocolate molds before filling them with chocolate.
  • Salted Caramel: Add more sea salt to your caramel sauce if you prefer a saltier flavor.
  • Chocolate Chips: You can use semi-sweet chocolate chips instead of melting chocolate for convenience.
  • Heavy Cream: Use heavy whipping cream to make your caramel sauce richer and creamier.

It's important to prepare your ingredients, equipment, and kitchen prior. This will help ensure that the process goes smoothly and that your chocolate-covered caramels turn out perfectly.

2. Create the Caramel Filling

Now that all your ingredients are ready, it's time to make the caramel filling. This is the part that will make your chocolate truly special.

Here are simple recipe steps to create a soft, chewy caramel center that perfectly complements your chocolate.

Heat and Stir

When making caramel, you'll first heat up your cream in a saucepan until it's warm but not boiling. While the cream is heating up, combine your sugar (I prefer brown sugar over white sugar) and water in a separate saucepan.

Heat the sugar mixture over medium-high heat until it turns a deep amber color. This should take about 10-15 minutes. Ensure you stir the mixture constantly using a wooden spoon to prevent it from burning.

Cut and Spoon

Once your sugar mixture has reached the desired color, remove it from the heat and carefully stir in the warm cream. The mixture will bubble up, so be careful not to burn yourself.

Once the cream is fully incorporated, add in a few tablespoons of butter and stir until it's melted and combined.

Candy Making

Now, it's time to turn your hot caramel mixture into candy. Clip a candy thermometer onto the side of the pan and heat the mixture over medium heat until it reaches 245°F (118°C). This is the firm ball stage, which means you’ll have firm but chewy caramels.


Once your caramel has reached the firm ball stage, remove it from the heat and pour it into a heatproof bowl with parchment paper or baking sheet.

Let it cool for a few minutes, then cover it with plastic wrap and chill it in the refrigerator until it's firm enough to handle. Cooled caramel makes it easier to handle.

Cut and Fill

Once your caramel has chilled, use a sharp knife to cut it into small pieces. Spoon a small amount of melted chocolate into each mold, then place a piece of caramel on top.

Spoon more melted chocolate over the caramel until it's completely covered. Tap the mold gently on the counter to remove any air bubbles, then chill the chocolate until it's firm.

3. Make the Chocolate Shell

Once you’ve prepared your entire batch of caramel filling, it's time to make the chocolate shell. Here's a simple recipe for making chocolates for your chocolate-covered caramel:

I. Melt Chocolate

Melt the chocolate by placing it in a small saucepan or heatproof bowl and microwaving it in 30-second intervals. Gently stir in between until it's fully melted. You can also use a double boiler method using simmering water to melt the chocolate over low heat.

II. Temper the Chocolate

If you want your chocolate shell to have a shiny finish and a nice snap, you'll need to temper your chocolate.

Tempering chocolate involves heating and cooling the chocolate to ensure that the cocoa butter in the chocolate is properly aligned. You can find detailed instructions on how to make tempered chocolate online.

III. Pour the Chocolate

Once your chocolate is melted and tempered, you can pour it into your chocolate molds. Use a spoon or a pastry brush to spread the chocolate evenly around the mold, making sure to coat the sides and bottom.

IV. Chill the Chocolate

After pouring the chocolate, place the mold in the refrigerator for a few minutes until the chocolate has set.

You can also leave the milds to cool at room temperature, but a fridge makes the process faster. Chilling will make adding the caramel filling easier without sinking to the bottom.

V. Add the Caramel Filling

Once the chocolate coating has been set, you can add your caramel filling and assemble them into delicious chocolate caramels.

Use a spoon or a piping bag to fill the molds with caramel, making sure to leave a little space at the top for the final layer of chocolate.

If you have family members who don’t like caramel-filled chocolates, you can use peanut butter filling instead of caramel-filled chocolate.

VI. Seal the Chocolate

Finally, pour another layer of chocolate over the caramel filling to seal it in. Use a spoon or a pastry brush to spread the chocolate evenly over the top of the mold, making sure to cover the caramel completely.

VII. Chill the Chocolate Again

Once you've sealed the chocolate, place the mold back in the refrigerator for a few minutes until the chocolate has set. Once it's set, you can remove the chocolates from the mold and enjoy!

VIII. Dip and sprinkle

If desired, you can dip the chocolate shells or molds in melted chocolate. You can also sprinkle them with chopped nuts or sea salt if you like salted caramels.

IX. Store the chocolate caramel

Once you’re done, you want to store your chocolate-covered caramels properly. Place the chocolate caramel in an airtight container and store them in a cool, dry place.

Congratulations! You now have an easy recipe on how to make chocolate with caramel inside. Enjoy your delicious homemade treats!

You can also share and enjoy them with your friends and family who love caramels. These homemade caramels are perfect for any occasion, whether a school potluck, a family gathering, or a sweet treat to enjoy at home. Note that you can also opt for white chocolate or milk chocolate if you don’t like excess chocolate

Key Takeaways

  • When melting the chocolate, be sure to do it slowly and carefully to avoid burning it.
  • Cook the caramel until it reaches the desired consistency, and then let it cool.
  • Fill the chocolate molds with chocolate, followed by a layer of caramel.
  • After filling the molds, let the chocolate sit in the refrigerator for at least an hour.
  • Once set, remove them from the molds and enjoy your delicious homemade chocolate.


Lori Gilmore

Lori Gilmore

Lori has been a Culinary Arts instructor for twenty years. She has taught in the public school setting, at the collegiate level and through adult continuing education as well as running several cooking and baking camps for children. She has participated in several cooking, cake & chocolate contests and has been well recognized. She has raised thousands of dollars for charities using the byline “Saving the World one Cupcake at a Time”. Additionally, she has had several articles regarding food published in various magazines.

Read More About Lori Gilmore