Best Chocolate Covered Caramels Recipes

CHOCOLATE COVERED CARAMELS

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.

CHOCOLATE COVERED CARAMELS

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

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 SALTED CARAMELS

Steps:

• Insert toothpick into 1 caramel; dip in chocolate, turning until completely coated. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
• Sprinkle with salt. Let stand at room temperature 30 min. or until chocolate is firm.

CHOCOLATE COVERED CARAMELS

Steps:

• teaspoon vanilla extract CHOCOLATE 1 pound milk chocolate 1 tablespoon butter Directions: 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. 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. 3. When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm. 4. Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. 5. Dip caramel squares in chocolate and place on wax paper to cool. out more!

CHOCOLATE COVERED RED STAG CARAMELS

Steps:

• In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients save for the bourbon. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, watch for the goal of about 230 degrees. Without a thermometer, watch for a rich caramel color - about 5-10 minutes. Remove from heat and stir in the bourbon. Allow to cool for a couple of minutes, then pour into an 8×8 silicone pan or a regular pan lined with parchment. Refrigerate for several hours. Once chilled, cut into small squares.
• To make chocolate coating, melt the chips in the microwave in 30 second increments. After the first 30 seconds, add in the shortening, and reheat another 30 seconds. Be sure to stir after each heating. Coating is ready when the chocolate is smooth and liquid.
• Dip the cold caramel squares in the chocolate, and shake a bit with a fork, removing extra chocolate. Place on parchment paper to dry, after a light sprinkle of sea salt.

CHOCOLATE COVERED CARAMELS

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.