CHOCOLATE COVERED CARAMELS
This is absolutely delish! Regular caramels don't stand a chance! I got this from Southern Living. My changes are in parentheses. Time does not include candy standing or chilling. I've been told these taste like Riesen chocolate covered caramels. :)
Provided by SweetsLady
Categories Candy
Time 40m
Yield 10 dozen, 60 serving(s)
Number Of Ingredients 7
Steps:
- Over medium heat, bring first 3 ingredients to a boil in a saucepan; cook for 7 minutes, without stirring.
- Stir in condensed milk, and bring back to boil. Cook, stirring constantly until a candy thermometer reaches 245.
- Remove from heat, and stir in vanilla.
- Pour into lightly greased 8x8 greased baking dish.
- Let stand 8 hours at room temperature.
- Cut caramel into 1/2 inch squares. If you like, you can shape into balls. (I skipped the shaping).
- Melt chocolate and shortening or paraffin in saucepan over medium heat. (I melted mine in the microwave for about 1-1/2 to 2 minutes, stirring every 30 seconds). Remove from heat.
- Dip balls into melted chocolate mixture; place on greased sheet. Chill 8 hours.
CHOCOLATE COVERED CARAMELS
These are so fun and easy to make. The ideas for topping decorations are limitless. My favorite way to decorate these was the s'more way. These are perfect for kids to help make, and are a sweet treat. Use whatever kind of chocolate wafers you prefer. I like using dark chocolate as it is a little less sweet which complements the very sweet caramel nicely. The amount of chocolate is approximate.
Provided by LUv 2 BaKE
Categories Candy
Time 21m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Unwrap the caramels and place the unwrapped caramels on a dinner plate covered in waxed paper.
- Break wooden skewers into 4 or 5 pieces each (or use round toothpicks or those little plastic swards often used for drinks) and insert a small piece of the skewer into each caramel (to create a small lollypop type appearance).
- Measure out the chocolate wafers, put chocolate into small ramekin microwavable cups.
- Microwave on low (I use power 5 or 6) for 10 to 15 seconds at a time, stirring often to ensure the chocolate does not burn.
- Since you are only covering 8 caramels in chocolate, to make sure the chocolate does not harden, fill a cereal or soup bowl with a small amount of hot tap water; place the ramekin with the melted chocolate in the bowl of water so the warm water surrounds the ramekin - be careful not to get any water in the melted chocolate.
- Pick up the caramel by its stick and dip into the chocolate; spread the chocolate onto the surface of the caramel (I used a small pickle fork to do this).
- Immediately dip the chocolate covered caramel into your desired toppings - Note the chocolate hardens very quickly once on the caramel.
- Place the decorated chocolate caramel back onto the dinner plate so the chocolate can fully harden.
- Repeat this process with all caramels; once finished store the chocolate covered caramels in a sealed container or wrap individually in plastic wrap for gifts.
- IDEA - S'more caramel; cut mini marshmallows in half, cover caramel with dark or milk chocolate, immediately place the cut marshmallows onto the chocolate surface of the caramel, let dry, spread a small amount of white chocolate onto each marshmallow and immediately dip in graham wafer crumbs.
CHOCOLATE COVERED CARAMELS
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.
Provided by Cheryl Johnson
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h25m
Yield 64
Number Of Ingredients 7
Steps:
- Grease an 8 x 8 inch square pan.
- 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.
- When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
- Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
- Dip caramel squares in chocolate and place on wax paper to cool.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g
CHOCOLATE CARAMELS
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
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