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.
My recipe for Chocolate Covered Caramels 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 milk 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 as you stir 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!
Serve this recipe on Valentine’s Day, or take it to a bake sale. You will be a hit!
Tips for the best Chocolate Covered Caramels:
- You must use a candy thermometer. If you don’t have one, buy one! Then you will automatically make more candy. Win win!
- Watch the mixture carefully as it begins to approach the final temperature. It will seem like it will never get there, then the temp will suddenly jump. You have to be ready.
- Don’t scrape the sides of the pan. Don’t scrape the sides of the pan. I mean it.
Why this recipe works:
- Like the combination of chocolate and peanut butter, chocolate and caramel is classic. The chewy caramel and smooth and velvety chocolate are perfect together.
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Cook, stirring constantly, until the temperature reaches 246°F. This is between soft ball and firm ball stage. |
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4
Done
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Remove the pan from the heat and add the vanilla, stirring it in thoroughly. |
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5
Done
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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. |
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6
Done
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Cut the caramels into squares or rectangles, as is your preference. Put them on parchment paper. |
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7
Done
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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. |
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8
Done
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Stir in the remaining 1/2 cup semisweet chocolate chips until the mixture is smooth. |
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9
Done
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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. |
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10
Done
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Repeat until all the caramels are coated. Let stand until firm, then pack into an airtight container and store at room temperature. |
