Homemade Chocolate-Dipped Caramels

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

The hot caramel mixture needs to be poured immediately after stirring in vanilla, so be sure to butter your pan ahead of time.

Yield: Makes 5 dozen
Total:
Recipe from Southern Living

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Recipe Time

Total: 10 Hours, 35 Minutes


Ingredients

  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 cup butter
  • 1 (14-oz.) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 (12-oz.) package semisweet chocolate morsels
  • 2 tablespoons shortening
  • Wax paper
  • Chopped crystallized ginger (optional)
  • Coarse sea salt (optional)

Preparation

  1. 1. Bring first 3 ingredients to a boil in a 3-qt. saucepan over medium heat; cook, without stirring, 7 minutes.
  2. 2. Stir in condensed milk, and bring to a boil over medium heat; cook, stirring constantly, until a candy thermometer registers 238° to 240° (soft ball stage), about 20 to 25 minutes.
  3. 3. Remove from heat, and stir in vanilla. Pour into a buttered 8-inch square pan. Let stand at room temperature 8 hours.
  4. 4. Invert caramel onto a cutting board; cut into 1-inch squares using a bench scraper or knife.
  5. 5. Cook chocolate and shortening in a saucepan over medium heat 3 to 5 minutes until melted and smooth. Remove from heat. Toss caramels in chocolate mixture, in batches, until thoroughly coated, using a fork. Transfer to wax paper. Sprinkle with crystallized ginger or coarse sea salt, if desired. Chill 1 hour. Let stand at room temperature 30 to 45 minutes before serving. Store leftovers in refrigerator up to 5 days.
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