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Chocolate Covered Caramels

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Ingredients

1 cup butter (NOT margarine)
1-2/3 cups brown sugar
2/3 cup granulated sugar
1 (14 ounce) can sweetened condensed milk
3/4 cup light corn syrup
1/4 cup honey
1/4 teaspoon salt
1 tablespoon vanilla extract
1 (11 ounce) package milk chocolate chips
1 cup semisweet chocolate chips

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Chocolate Covered Caramels

  • Serves 48
  • Medium

About This Recipe

Chocolate Covered Caramels are my favorite candy recipe of all time. I always pick them when offered a box of fancy candies. And I love Rolo candies too.

This recipe is a bit tricky to make, but if you follow the instructions carefully, you will have success. And there’s nothing like homemade soft and chewy caramels. When they are dipped in smooth chocolate they are even better!

My method of “tempering” chocolate really isn’t a true method. I just hold back some of the chocolate chips (or chopped chocolate) and stir into the rest of the chocolate after it’s melted. That helps “seed” the chocolate and forms crystals so the chocolate will be firm at room temperature.

Mind you, the chocolate will not be firm enough that it won’t melt in your fingers as you eat the candy! But that’s what is so nice about this type of tempering. I prefer chocolate for coating that melds with the middle so it doesn’t separate from the actual candy part as you bite into it. A crisp chocolate shell is not my thing.

As you can tell, I have a lot of specifications for the perfect candy. But why not? These are the best recipes, after all!

Steps

1
Done

Grease a 9" x 13" pan with unsalted butter. You must use unsalted butter or the caramels will stick to the pan. In a large heavy saucepan, combine the butter, brown sugar, granulated sugar, sweetened condensed milk, corn syrup, honey, and salt.

2
Done

Bring the mixture to a boil over medium heat, stirring constantly. Clip a candy thermometer to the side of the pan once the syrup starts to boil, making sure the thermometer doesn't touch the bottom of the pan.

3
Done

Cook, stirring constantly, until the temperature reaches 246°F. This is between soft ball and firm ball stage.

4
Done

Remove the pan from the heat and add the vanilla, stirring it in thoroughly.

5
Done

Pour the caramel mixture into the prepared pan. Do NOT scrape the sides of the pan, since some sugar crystals may have formed there. If sugar crystals get into the candy at this point, it may end up being grainy. Let the pan stand at room temperature until cool.

6
Done

Cut the caramels into squares or rectangles, as is your preference. Put them on parchment paper.

7
Done

Combine the milk chocolate chips with 1/2 cup of the semisweet chips in a 2 cup microwave-safe glass measuring cup. Microwave on high for 30 second intervals, stirring after each interval, until the chocolate is smooth.

8
Done

Stir in the remaining 1/2 cup semisweet chocolate chips until the mixture is smooth.

9
Done

Put the caramels, one at a time, on a fork and dip into the chocolate mixture. Tap the fork on the side of the cup to remove excess chocolate. Put each coated caramel back onto the parchment paper.

10
Done

Repeat until all the caramels are coated. Let stand until firm, then pack into an airtight container and store at room temperature.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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