Caramel Mou


Caramel Mou by Elyssa Fournier of Mixed Bakery

Recipe type: Yield: 8-10 Prep time: Cook time: Total time:

An award-winning recipe for homemade Tootsie Rolls.


4 C heavy cream
3 ½ C sugar
2 ½ C corn syrup
4 C chocolate
2 ½ T butter


  1. Line a half sheet pan(13”x18”) with parchment paper, letting the paper hang over the edges.
  2. Mix cream, sugar and corn syrup in heavy bottomed pot and cook on medium/medium high heat untll the mixture reaches 245 degrees Fahrenheit.Watch carefully that the mixture does not boil over. This will take at least 45 minutes.
  3. When the caramel hits 245 degrees, remove from heat and quickly stir in butter, then chocolate and immediately pour into parchment lined pan. Be extremely careful, caramel burns hurt!
  4. Allow to cool completely then cut into desired size pieces. Running a knife under hot water and drying off between cuts creates a cleaner slice. Wrap pieces individually with parchment paper or cellophane.

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