Caramel Chocolate Recipe - Kosher

Overview

Rich, buttery caramel layered with smooth chocolate creates a decadent treat that’s perfect for gifting, dessert platters, or holiday celebrations. This recipe keeps all ingredients kosher-certified and can easily be adapted to dairy or pareve.

Servings

16–24 pieces

Yield

One 8x8-inch pan

Prep Time

20 minutes

Cook Time

15 minutes

Chill Time

1–2 hours

Difficulty

Intermediate

Cooking Vessel

Medium heavy-bottom saucepan
Candy thermometer
8x8-inch square baking pan
Parchment paper
Heatproof spatula
Double boiler or microwave-safe bowl

Ingredients

For the Caramel Layer:

1 cup granulated sugar
6 tablespoons unsalted butter (kosher-certified, dairy)
½ cup heavy cream (kosher-certified, dairy)
¼ teaspoon kosher salt
½ teaspoon pure vanilla extract

For the Chocolate Layer:

1½ cups high-quality semi-sweet chocolate chips or chopped chocolate (kosher-certified)
1 teaspoon neutral oil (optional, for shine)

Instructions

1. Prepare the Pan

Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.

2. Make the Caramel

In a heavy-bottom saucepan over medium heat, melt the sugar, stirring continuously.
Once fully melted and amber in color, carefully add butter (mixture will bubble). Stir until combined.
Slowly pour in heavy cream while stirring constantly.
Attach a candy thermometer and cook until the caramel reaches 245°F (firm-ball stage).
Remove from heat, stir in salt and vanilla.
Pour into prepared pan and allow to cool for 20–30 minutes.

3. Add the Chocolate Layer

Melt chocolate in a double boiler or microwave in 20-second intervals, stirring between each.
Stir in oil if using.
Pour evenly over slightly cooled caramel.
Smooth with spatula.

4. Chill

Refrigerate for 1–2 hours until fully set.

5. Slice & Serve

Lift from pan using parchment. Cut into squares with a sharp knife (wipe knife clean between cuts).

Nutritional Information (Approximate per piece, based on 20 pieces)

Calories: 210
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 22g
Sugar: 20g
Protein: 2g
Sodium: 60mg

Dietary Adaptations

Pareve Version

Substitute butter with kosher pareve margarine or refined coconut oil.
Replace heavy cream with full-fat coconut cream.
Ensure chocolate is dairy-free and pareve-certified.

Vegan

Use plant-based butter and coconut cream.
Confirm chocolate is vegan and kosher-certified.

Gluten-Free

Naturally gluten-free (verify chocolate certification).

Tips & Troubleshooting

Caramel Seized? Lower heat and continue stirring gently; it will smooth out.
Grainy Caramel? Avoid stirring once sugar fully dissolves. Use a wet pastry brush to wash down sides of pan if crystals form.
Too Soft? Cook caramel slightly longer to reach proper temperature.
Too Hard? It was cooked too long—reduce final temperature slightly next time.
Use a sharp, lightly greased knife for clean cuts.

Serving Suggestions

Sprinkle flaky sea salt on top before chilling for salted caramel chocolate.
Drizzle with white chocolate for a decorative finish.
Serve alongside coffee or espresso.
Cut into small cubes and package in parchment for holiday gifts.

Notes

Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
For best texture, allow refrigerated pieces to sit at room temperature 10 minutes before serving.
This recipe works well for Shabbat dessert trays or Mishloach Manot gifts.

Yeliy