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Chocolate Covered Caramels

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“This is absolutely delish! Regular caramels don't stand a chance! I got this from Southern Living. My changes are in parentheses. Time does not include candy standing or chilling. I've been told these taste like Riesen chocolate covered caramels. :)”
READY IN:
40mins
SERVES:
60
YIELD:
10 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Over medium heat, bring first 3 ingredients to a boil in a saucepan; cook for 7 minutes, without stirring.
  2. Stir in condensed milk, and bring back to boil. Cook, stirring constantly until a candy thermometer reaches 245.
  3. Remove from heat, and stir in vanilla.
  4. Pour into lightly greased 8x8 greased baking dish.
  5. Let stand 8 hours at room temperature.
  6. Cut caramel into 1/2 inch squares. If you like, you can shape into balls. (I skipped the shaping).
  7. Melt chocolate and shortening or paraffin in saucepan over medium heat. (I melted mine in the microwave for about 1-1/2 to 2 minutes, stirring every 30 seconds). Remove from heat.
  8. Dip balls into melted chocolate mixture; place on greased sheet. Chill 8 hours.

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