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Chocolate Covered Caramels

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Recipe Summary Chocolate Covered Caramels

These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.

Ingredients | Bodice Ripper Cover Art

1 cup butter

2 ¼ cups brown sugar

1 cup light corn syrup

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1 pound milk chocolate

1 tablespoon butter

Directions

Grease an 8 x 8 inch square pan.

In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.

When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.

Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.

Dip caramel squares in chocolate and place on wax paper to cool.

Info | Bodice Ripper Cover Art

prep: 5 mins cook: 25 mins additional: 1 hr 55 mins total: 2 hrs 25 mins Servings: 64 Yield: 64 pieces

TAG : Chocolate Covered Caramels

Desserts, Chocolate Dessert Recipes, Milk Chocolate,