Chocolate Covered Caramels
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1
Caramel1 tbsp
Butter2.25 cups
Brown Sugar1 cup
Light Corn Syrup1 tsp
Vanilla Extract450 g
Milk ChocolateDirections:
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
3
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
4
Remove from heat and stir in vanilla extract
5
Pour into prepared pan
6
When caramel has cooled and set, cut into 1 inch squares
7
Chill in refrigerator until firm
8
Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave
9
Stir until smooth
10
Dip caramel squares in chocolate and place on wax paper to cool