Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total Time
10 Hours 35 Mins
Makes 5 dozen

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

How to Make It

Step 1

Bring first 3 ingredients to a boil in a 3-qt. saucepan over medium heat; cook, without stirring, 7 minutes.

Step 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.

Step 3

Remove from heat, and stir in vanilla. Pour into a buttered 8-inch square pan. Let stand at room temperature 8 hours.

Step 4

Invert caramel onto a cutting board; cut into 1-inch squares using a bench scraper or knife.

Step 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.

Ratings & Reviews

PeytPlace's Review

July 27, 2013

bobbimck's Review

February 03, 2012

lovescookies's Review

February 11, 2011
Wonderful! so easy.

bellefloral's Review

February 09, 2011
This recipe is absoutly undescribly delicious and worthy of any celebration know to anyone.It is oh sooo good!!!!!!!!!!!

MezurUp's Review

December 23, 2013

KittyLee's Review

March 31, 2014