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Chocolate-Dipped Caramels

Southern Living FEBRUARY 2002

  • Yield: about 10 dozen

Ingredients

  • 1 cup sugar
  • 1 cup butter
  • 1 cup dark corn syrup
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups semisweet chocolate morsels
  • 2 tablespoons shortening

Preparation

Bring first 3 ingredients to a boil in a saucepan over medium heat; cook 7 minutes, without stirring. Stir in condensed milk, and bring to a boil; cook, stirring constantly, 10 minutes or until a candy thermometer reaches 245°. Remove from heat, and stir in vanilla. Pour into a lightly greased aluminum foil-lined 8- x 8-inch baking dish. Let stand 8 hours at room temperature.

Cut caramel into 1/2-inch squares, and shape into balls.

Melt chocolate and shortening in a saucepan over medium heat. Remove from heat. Dip balls into melted chocolate mixture; place on wax paper. Chill 8 hours.

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Chocolate-Dipped Caramels Recipe

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