Chocolate Covered Caramels

"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. :)"
 
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photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by SweetsLady photo by SweetsLady
Ready In:
40mins
Ingredients:
7
Yields:
10 dozen
Serves:
60
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ingredients

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directions

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

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Reviews

  1. This is exactly the receipe I was looking for. I already have a carmel receipe that I had used but thought I would cover them with chocolate and was looking to see if I should use parafin or not.. Your receipe answered my question and everything turned out great. Thank you for posting the receipe..
     
  2. I made a half recipe since I was making a ton of other goodies; should have made the whole batch!! Made as directed and the were so good! I really like the caramel on their own as well (I prefer caramel over chocolate). Made for PRMR.
     
  3. Really good. I was looking for a recipe that was a little gooey'er when set. Any sugestions? Also I added some really nice sea salt after i diped in the chocolate and they were great!
     
  4. I used Recipe #403110 due to allergies and had to use Crisco (I know, I know) instead of butter. My candy thermometer was acting up... going up and down between 215F and 225F. I ended up using the water test: dropping a blob of caramel in cold water and watching the consistency. I doubt I'll be covering these with chocolate (I have too much chocolate-coated stuff in my goodies box), they taste great au-naturel!!!
     
  5. Beverage Tag- WOWZER!!! Can I say I agree with the description! Regular carmels do not stand a chance. These are fabulous both for me, DH and DBIL. Now I have to make them some for their trip. Dang it.! LOL These are really good and simple to make. I thought I would have a huge mess on my hands (to lick off) :-) but no, came together easy and pleasy. YUMMY and in holiday cookbook for future gifts. Thank you!
     
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RECIPE SUBMITTED BY

I am married to a military man for?25 years. We've lived in Illinois, Kansas, Japan, North Carolina, New Mexico, Spain, and Washington state. I grew up a military brat, too, and have lived in Kentucky, Florida, Maine, Germany, Holland, and South Carolina. I am now a SAHM of 2 children. I love to make and try new recipes. My mom was the one that primarily taught me how to cook and then I have taught myself to cook various other things via trial and error. I love sharing with others how to cook and ideas. :) I am an active part of our church - teaching SONday school, singing in choir, etc. I wouldn't be here if it weren't for my Lord and Savior Jesus Christ. He is my Rock and Salvation. I praise God for all that He has done for me. I love to meet new friends and enjoy talking about cooking, kids, etc. So feel free to drop me a Zmail! :)
 
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