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Chocolate Covered Caramels Recipe

Recipe by: Cheryl Johnson

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook25 m
  • Ready In2 h 25 m
  • 1Grease an 8 x 8 inch square pan.
  • 2In 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.
  • 3When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
  • 4Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
  • 5Dip 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.
Ingredients
  • 120 servings
  • 63 cals
  • CARAMELS
  • 1 cup butter
  • 2 1/4 cups brown sugar
  • 1 cup light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • CHOCOLATE
  • 1 pound milk chocolate
  • 1 tablespoon butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    63
    3%
  • Fat:
    3
    5%
  • Carbs:
    8.8
    3%
  • Protein:
    0.6
    1%
  • Cholesterol:
    6
    2%

Based on a 2,000 calorie diet

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