CARAMELLO CANDY RECIPES

Steps:

• Spray an 8"-x-8" baking dish with cooking spray and line with parchment, leaving a 2" overhang on two sides. Grease parchment and a spatula with cooking spray.  Make the caramel: In a heatproof medium bowl, microwave caramels until melted, stirring every 30 seconds, about 2 minutes total. Carefully, (the bowl will be hot!) pour caramel mixture into prepared baking dish and smooth top with spatula. Let sit at room temperature; do not refrigerate.  Turn mixer on to a medium-low speed and carefully drizzle hot syrup down the side of the stand mixer bowl. Add vanilla and a large pinch of salt and beat on high speed until fluffy, glossy, and tripled in volume, about 6 to 8 minutes.  Using a greased spatula, quickly pour marshmallow mixture on top of the caramel and spread into an even layer. Let sit at room temperature for at least 3 hours, preferably overnight.  Make the coating: In a heatproof medium bowl, microwave chocolate and oil until melted and smooth, stirring every 30 seconds. Set aside to cool for 10 minutes. Refrigerate until set, about 15 minutes. Serve immediately.

Steps:

• Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.