Chocolate Orange Caramels

Products Used


  • 2 cups heavy cream
  • 2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 3/4 cup corn syrup
  • 1 stick (8 tablespoons) unsalted butter
  • Pinch salt
  • 2 tablespoons orange zest, no white bitter pith
  • 1 bag (12-16 oz) milk or dark chocolate coating (optional)
  • A touch of fleur de sel (optional)


  1. Line bottom and sides of a 10 x 10-inch or a 9 x 9-inch square pan with aluminum foil. Spread foil with a thin coat of vegetable oil and set aside.
  2. In a deep saucepan (during early stage of cooking, mixture will bubble profusely) combine heavy cream, sugar, corn syrup, butter, and salt.
  3. Place on medium to high heat and constantly stir until mixture reaches 250°F. If working on a gas stove, flames should not go up sides of pan.
  4. Remove from heat and stir in orange zest.
  5. If oil beaded up in puddles in prepared pan, quickly spread it even again before pouring in caramel mixture.
  6. Let cool for at least 3 hours at room temperature.
  7. Remove caramel from pan and remove foil. Cut into desired size.
  8. Caramels are delicious as is but can be dipped in chocolate. Melt chocolate coating according to manufacturer’s directions.
  9. Completely submerge a caramel into melted coating. Using a fork, lift caramel out of coating and place it on a parchment or plastic food bag lined surface.
  10. Sprinkle with fleur de sel before chocolate coating has solidified.
  11. Repeat until desired amount has been coated. Let chocolate coating harden. Store at room temperature. 
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