CHOCOLATE COVERED CARAMEL BALLS RECIPES
CHOCOLATE COVERED CARAMELS RECIPE - FOOD.COM
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. :)
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
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.
Nutrition Facts : Calories 114.5, FatContent 6.2, SaturatedFatContent 3.7, CholesterolContent 10.4, SodiumContent 44.7, CarbohydrateContent 15.7, FiberContent 0.4, SugarContent 12.2, ProteinContent 0.8
CHOCOLATE COVERED CARAMEL POPCORN BALLS | DIETHOOD
Chocolate Covered Caramel Popcorn Balls: Homemade caramel popcorn balls dipped in chocolate and decorated with sprinkles.
Provided by Katerina | Diethood
Categories Snacks
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 10
Number Of Ingredients 6
Steps:
- Pop the popcorn.
- Place the popped popcorn in a large bowl. Set aside.
- Put the unwrapped caramel candies and butter in a medium-sized saucepan; cook over medium-low heat and stir until melted and smooth.
- Remove from heat and pour over popcorn.
- Mix until all the popcorn is well coated. Let stand for a couple of minutes to cool.
- In the meantime prepare your chocolate chips by melting them either in the microwave or over a double broiler. Melt until smooth.
- Grease your hands with butter and shape the popcorn into the size of a softball.
- Stick a popsicle stick in each popcorn ball and dip each popcorn ball into melted chocolate, then roll in sprinkles.
- Place on waxed paper until chocolate is set.
Nutrition Facts : Calories 104 kcal, CarbohydrateContent 12 g, ProteinContent 2 g, FatContent 5 g, SaturatedFatContent 3 g, CholesterolContent 12 mg, SodiumContent 43 mg, FiberContent 2 g, ServingSize 1 serving
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Looking for a delicious Valentine's day snack or dessert? These chocolate-covered caramel apples would be just perfect to share with your lover!
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- Wash and dry apples well, and set out on a kitchen towel at room temperature for at least 30 minutes. This is especially important if the apples have been refrigerated; they must not be refrigerator cold when dipped.
- Unwrap caramels and place in small heat-proof bowl. Place over simmering water on low heat (water should not touch bottom of bowl); stir frequently until melted and smooth. Remove from heat and hot water. All at once, add hot water; stir until incorporated (this will take a couple of minutes). NOTE: Some caramels are more stubborn about melting than others. If you cannot get your caramels smooth while melting or after adding the water, turn the caramel mixture into a powerful food processor fitted with a steel blade, and process briefly just until smooth. The caramel mixture should be a very thick, gooey sauce. Cool until just slightly warm, stirring occasionally.
- While the caramel cools, dry the apples again if any condensation has formed on them. Now, you'll need one or two dipping bowls. Ideally, these should be just about as deep as the apples are tall (no deeper); they must be able to accommodate the width of the apples, but shouldn't be more than an inch or two wider. Ideally, use a bowl that is perfect for width, but a bit too shallow.
- Prepare a pan by lining the bottom with baking parchment cut to fit. The pan should be able to accommodate all four apples without their having to touch. If you absolutely cannot get baking parchment, line the pan bottom with several layers of plastic wrap. DO NOT use wax paper or foil (even if the foil has been greased), as the caramel will stick to either.
- When the caramel is just slightly warm, scrape it into the dipping bowl. Place one apple into the caramel. If your bowl is a bit too shallow, like mine, you'll have to use a flat knife to spread the caramel to cover the sides of the apple as well as the top, stopping about an inch out in all directions from the stem. You must work fairly quickly here, as if your apples are below room temperature they'll thicken the caramel. If the caramel becomes too thick to work with, you can re-heat it over hot water, then cool it again.
- Pick up the apple by the stem and remove it from the caramel ? you'll probably have to pull hard. With the knife, scrape off any extra caramel ? you want a thick coating, but if it's too thick you won't have enough for all of the apples. Hold the apple by the stem and allow the excess caramel to flow back into the bowl for a minute or two, then place on the parchment-lined pan bottom. Repeat with other apples. If a stem comes out of the apple while you're working with it, don't despair; if you're dipping the apple, wedge a knife or spoon gently under it. Lightly dampen your hands, then pick up the apple, scrape off excess caramel, and place on the parchment. The sides of the apple will have a thinner caramel coating where your hands touched it, but that can be fixed later. Place the apples in the refrigerator to chill for 30 to 60 minutes. The caramel should set up considerably during this time.
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