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My review
Chocolate Covered Caramels
11
Cheryl Johnson
"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."
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Ingredients
2 h 25 m servings 63Original recipe yields 120 servings (120 pieces)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 99117 Ratings
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Most helpful positive review
4/9/2005
Delicious candies! Home-made is always best, and nowhere is this more true than with candy. These remind me of the trademark Rolos chocolate caramels, only these, of course, are better. Having m...
Most helpful critical review
12/11/2005
Help! I have tried the recipe twice but my caramels came out way to hard. The 2nd time I used the lower end of the temperature range. The flavor is wonderful though, but they are way too hard...
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4/9/2005
Delicious candies! Home-made is always best, and nowhere is this more true than with candy. These remind me of the trademark Rolos chocolate caramels, only these, of course, are better. Having m...
12/11/2003
I have never made caramels before, but this recipe was easy to follow and the results were fantastic. Dipping each caramel in chocoloate seemed like too much work for me, so I poured half of th...
8/10/2005
Just a note for folks who say it came out grainy - be vigilant with wiping down the sides of the pan! Using the canned milk makes crystalization less likely, but caramels are still prone... so ...
10/12/2011
These are great!! And make wonderful gifts. Wrap in freezer paper & put in a nice jar, candy dish, or tin. Also be sure you get to the right temp or you will get candies that are hard if to hot...
1/4/2001
Happily, these aren't as super-sweet as my husband expected them to be. I poured the recipe into a 9 x 13" pan and cut them into 3/4" squares. This gave me about 150 caramels. I used the carm...
12/20/2004
by the way, if you decide not to coat them w/ chocolate, *lightly* dust them with a pastry brush with cornstarch to keep them from sticking..the gloss goes away, but they remain separated
2/26/2004
Super easy and really yummy caramel. I made it without the chocolate and added 1/2 tsp of salt to bring out the flavor. Note that this caramel will stick to wax paper. Wrap these in plastic w...
10/24/2005
We made these chocolate covered caramels last year and they are simply to die for. I'm a big fan of chewy caramel with rich flavors and dark smooth chocolate. Together, this created a real tre...
12/20/2003
I had never attempted making caramels before this so I was worried but surprisingly, this recipe could not have turned out any better! The caramels are rich and creamy and so flavorful. Next tim...