Chocolate Covered Caramels

Making caramel is easier than you might think! Butter, brown sugar, corn syrup, condensed milk and vanilla create the caramel that you then simply dip in melted chocolate.

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CARAMELS

1 cup butter

2 1/4 cups brown sugar

1 cup light corn syrup

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

CHOCOLATE

1 pound milk chocolate

1 tablespoon butter

Grease an 8 x 8 inch square pan.

In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk.Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.Remove from heat and stir in vanilla extract.Pour into prepared pan.

When caramel has cooled and set, cut into 1 inch squares.Chill in refrigerator until firm.

Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.

Dip caramel squares in chocolate and place on wax paper to cool.

Chocolate Covered Caramels

What You Need

Instructions

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