Chocolate Caramel Corn – a delicious recipe with sugar, light corn syrup, water, heavy cream, unsalted butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a tall saucepan, combine sugar, corn syrup and 1/2 cup water. Bring to boil over medium high heat. Boil until caramel is a warm golden brown color. DON'T STIR. Just swirl the pan.
2
At the same time, bring cream and butter to a simmer in a small pan over medium heat. Remove from heat and set aside but keep warm
3
When the sugar is caramelized slowly add the cream into the caramel. Beware, it will boil violently.
4
Stir in the vanilla and cook for 5-10 minutes or until the mix reached 248 degrees F (firm ball). Set aside and allow to cool slightly
5
Pour warm caramel over two bags of your favorite popped popcorn. Coat completely and allow to harden.
6
In a heat proof bowl set over a pot of simmering water, melt all 12 ounces of chocolate.
7
When chocolate becomes melted, pour over caramel corn and coat completely. Allow to cool and harden before enjoying.
1052
kcal
Calories
73
g
Fat
91
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup sugar, 1/4 cup light corn syrup, 1/2 cup water, 1 1/2 cups heavy cream, and more.
Yes, Chocolate Caramel Corn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
