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“Delicious and pretty caramels with a touch of chocolate in them. Do not swirl too much or the marble effect will be lost.”
1hr 35mins
2 pounds

Ingredients Nutrition


  1. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan for easy lifting.
  2. Butter the foil and set aside.
  3. In a heave 3-quart saucepan, melt the butter over low heat.
  4. Add brown sugar, cream and corn syrup. Mix well.
  5. Cook over medium high heat until boiling, stirring constantly with a wooden spoon to disolve sugar (about 7 minutes).
  6. Avoid splashing sides of pan.
  7. Clip a candy thermometer to the pan.
  8. Cook over med heat, stirring frequently, until thermometer registers 248°F (Mixture should boil at a moderate, steady rate over the entire surface for about 45 to 55 minutes to reach this stage).
  9. Remove saucepan from heat and remove thermometer.
  10. Immediately stir in vanilla.
  11. Quickly pour just a little more then half into prepared pan.
  12. Stir the melted and cooled chocolate into the remaining caramel mixture in the saucepan.
  13. Pour chocolate mixture over the caramel mixture in the baking pan.
  14. Gently zig zag a narrow spatula through mixtures to swirl.
  15. When caramel is firm, use the foil to lift it out of the pan.
  16. Use a buttered knife to cut candy into 1 inch squares.
  17. Wrap each piece in clear plastic wrap.

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