Chocolate Covered Caramels Chef John's Recipe
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| Chocolate Covered Caramels |
"These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels."
Ingredients :
- 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
Instructions :
| Prep : 5M | Cook : 120M | Ready in : 2H25M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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