Maria
Recipe Card
Chocolate Covered Caramels
Indulge in these delectable Chocolate Covered Caramels, a delightful blend of rich caramel candies dipped in smooth, melted chocolate. They make for a perfect sweet treat or homemade gift.
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Equipment
Dutch oven
Candy thermometer
13x18-inch Baking Pan
Ingredients
- 4 cups sugar
- 3 cups heavy cream
- 1 1/3 cups light corn syrup
- 1 cup unsalted butter
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 12 ounces semisweet chocolate disks
Instructions
- In a dutch oven with a candy thermometer attached, combine sugar, heavy cream, corn syrup, butter, and salt over medium heat. Whisk well until the mixture comes to a boil, then reduce the heat to medium-low. Continue whisking until it reaches 250 degrees Fahrenheit.
- Turn off the heat and stir in the vanilla extract. Pour the mixture into a 13x18 baking pan and allow it to harden for 4-6 hours before cutting into pieces.
- Refrigerate the caramels for an hour before dipping to prevent them from melting too quickly.
- Melt the chocolate disks in 30-second increments until smooth. Using a fork, dip each caramel piece into the melted chocolate, then place them on a sheet of wax paper or parchment paper to harden.
Notes
These Chocolate Covered Caramels make for a decadent treat, perfect for any occasion. Store them in an airtight container at room temperature for up to two weeks.
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