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Chocolate Covered Caramels
Reviews:
April 09, 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 made this recipe several times over the last few months however, I wondered why I had such trouble melting the butter/chocolate mixture and keeping it workable while I finished dipping the caramels. The chocolate would stiffen far too quickly, and getting it back to a workable consistency was more difficult the second time round. I decided to read the reviews in an effort to discover what I might be doing wrong and though my particular problem wasn't mentioned, I did read of one reviewer who suggested eliminating the butter from the chocolate mixture. I hoped this would solve my problem and voila! I was not disappointed; the unadulterated chocolate mixture was now smooth and creamy and remained workable for a longer period of time. Butter or no however, I'd recommend having a little more than a pound of chocolate on hand. I've never managed to get by with only a pound. I use Callebaut milk chocolate chips for this recipe and others and am never disappointed. A good quality chocolate should be used because its flavour and texture are superior to that of cheaper varieties. To keep costs down, I purchase Callebaut milk chocolate in the bulk section of my grocery store. This recipe will always have a place in my recipe box. Thanks Cheryl!

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