Black Walnut Caramels

I am making some chocolates for my black and red roller derby league to give as prizes and sell at the event in our famous bake sale. I was investigating black flavours and there’s some really gross options!!! Liquorice was my first, obvious choice, but then I broadened my options a little to allow really dark plum colours. Anyway … in my searching, I obviously found lots of licorice recipes including one that brought back some memories – a licorice caramel in a little square of baking paper just like the olden days. I thought I’d give this recipe a try but instead use the Black Walnut which I can only try to describe as a mixture of maple syrup, coffee, wine and … something else I can’t put my finger on. The result turned out ok, but I don’t think the flavour is for everyone.

Black Flavours

Black Flavours – Grape, Cherry, Pomengranate, Root Beer, Blackbery, Black Walnut, Anise Oil, Licorice


  • 1 can condensed milk
  • 2 cups sugar
  • 1 cup butter
  • 1/4 tsp salt
  • 1 1/2 cups corn syrup
  • Flavouring- in this case I used 1/2 teaspoon of LorAnn Black Walnut oil
  • Colour – I used 1.5 teaspoons of black oil based liquid colour


  • Combine condensed milk, sugar, butter, salt and corn syrup in a saucepan
  • Place over a medium heat, stirring regularly with a flat spoon or spatula to scrape the bottom and prevent burning.
  • Regulary wipe the sides down to prevent the sugar crystals from ruining your caramel later when it sets
  • Bubble on medium heat, stirring regularly, for approximately 7 minutes or until it starts to turn golden.
  • Check consistency by placing a teaspoon of the mixture into a glass of water for a minute to cool. Remove and make a ball in your fingers. Is it firm enough? If not, keep cooking for another few minutes at a time before testing again.
  • When ready, pour into a buttered glass or non stick tray
  • Allow to cool, then remove from tray as 1 piece and slice into desired sized pieces
Black Walnut Caramels in Wax Paper

Black Walnut Caramels in Wax Paper


  • Cut greaseproof paper into rectangles big enough to hold the caramels you have cut. (about 5 times the width/height and 3 times the length)
  • Place the piece in the centre of the rectangle, folding sides over caramel.
  • Twist ends in opposite direction, being careful not to rip the wax paper.
  • Place in a box or jar for serving, keep at room temperature for a couple of weeks.


  • I tried this chocolate roll by cutting my caramel in half to try this experiment. I rolled it a bit flatter with a rolling pin over wax paper so it wouldn’t stick. Then I smothered 1 side in melted chocolate, creating a thin even layer. I then rolled the entire thing like a scroll, perhaps a bit too tight because I lost a lot of my chocolate throughout the scroll and only ended up with a few pieces that actually worked. It also appeared as though the centre of my caramel had crystalized and was more like a harder fudge which absorbed the chocolate. I would try it again, but it relies on your caramel being perfect and stretchy throughout the entire mixture.
  • I added some English Walnuts for some crunch by sprinkling them on top of my caramel before it cooled and pressing down on them slightly.
Black Walnut Chocolate Roll

Black Walnut Chocolate Roll


Author: admin

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