HOW TO MAKE CARAMEL CHOCOLATES RECIPES

CHOCOLATE COVERED CARAMELS RECIPE | ALLRECIPES

Chocolate Covered Caramels Recipe | Allrecipes image

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.

Provided by Cheryl Johnson

Categories Desserts Chocolate Dessert Recipes Milk Chocolate

Total Time 2 hours 25 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 64 pieces

Number Of Ingredients 7

Ingredients

1 cup butter
2?¼ cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 pound milk chocolate
1 tablespoon butter

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.

Nutrition Facts : Calories 63.3 calories, CarbohydrateContent 8.8 g, CholesterolContent 6.3 mg, FatContent 3 g, FiberContent 0.1 g, ProteinContent 0.6 g, SaturatedFatContent 1.8 g, SodiumContent 21.2 mg, SugarContent 7.1 g

CHOCOLATE CARAMELS RECIPE | LAND O’LAKES

Chocolate Caramels Recipe | Land O’Lakes image

Rich and chewy, these homemade caramels make a great hostess gift.

Provided by Land O'Lakes

Categories Caramel Caramel Candy Dessert

Total Time 0 minutes

Prep Time 60 minutes

Yield 64 caramels

Number Of Ingredients 9

Ingredients

1 cup sugar
1 cup firmly packed brown sugar
2/3 cup light corn syrup
2/3 cup water
1/2 cup Land O Lakes® Butter
1/4 cup unsweetened cocoa
1 (5-ounce) can (2/3 cup) evaporated milk
2 (1-ounce) squares semi-sweet baking chocolate
1 teaspoon vanilla

Steps:

Line 8-inch square pan with aluminum foil; butter foil in pan. Set aside.
Combine all ingredients except vanilla in heavy 3-quart saucepan. Cook over medium heat, stirring occasionally, 7-12 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 22-25 minutes or until candy thermometer reaches 245°F or small amount of mixture dropped into ice water forms a firm but pliable ball. Remove from heat; stir in vanilla.
Immediately pour hot caramel mixture into prepared pan. Cool 20 minutes. Score into 1-inch squares with tip of knife while mixture is still warm but has set on surface. Cool completely. Let stand at room temperature for 24 hours for easier cutting.
Remove candy from pan using foil; cut candy into squares. Wrap each square in waxed paper.

Nutrition Facts : Calories 60 calories, FatContent 2 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent <5 milligrams, SodiumContent 20 milligrams, CarbohydrateContent 10 grams, FiberContent 0 grams, SugarContent grams, ProteinContent <1 grams

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Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.

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