Chocolate Covered Caramels

Chocolate Covered Caramels

83
Cheryl Johnson 2

"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

2 h 25 m {{adjustedServings}} servings 63 cals
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Original recipe yields 120 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Grease an 8 x 8 inch square pan.
  2. 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.
  3. When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
  4. Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
  5. Dip caramel squares in chocolate and place on wax paper to cool.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

83
  1. 97 Ratings

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Delicious candies! Home-made is always best, and nowhere is this more true than with candy. These remind me of the trademark Rolos chocolate caramels, only these, of course, are better. Having m...

I have never made caramels before, but this recipe was easy to follow and the results were fantastic. Dipping each caramel in chocoloate seemed like too much work for me, so I poured half of th...

Just a note for folks who say it came out grainy - be vigilant with wiping down the sides of the pan! Using the canned milk makes crystalization less likely, but caramels are still prone... so ...