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Chocolate Caramels or Sauce

Free of gluten, coconut, corn, soy

Chocolate Caramels


  • 1 cup Honey

  • 3 tablespoons butter

  • 1/4 cup unsweetened cocoa powder (check your source for soy/corn free)


Pour honey in a medium saucepan over medium high heat. While bringing up to temperature for soft ball stage, stir in cocoa. Avoid clumps be thoroughly stirring in cocoa. Bring mixture up to 235° F and immediately remove from heat. Quickly stir in butter.

If making sauce, transfer into recipes or dishes.

If making caramels, pour into oiled/buttered molds or baking dish. Place in freezer for 30 minutes, then remove from molds or cut into squares. Wrap in parchment paper and keep in fridge/freezer until ready to use. Frozen caramels melt nicely for kid-friendly dipping sauce.

For milk chocolate version - add in 3/4 cup milk of choice while warming the honey.

For dairy free - substitute coconut oil for the butter.

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