Chocolate Covered Caramels – a delicious recipe with sugar, butter, corn syrup, condensed milk, vanilla, semi-sweet chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
1251
kcal
Calories
80
g
Fat
127
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup sugar, 1 cup butter, 1 cup dark corn syrup (I used light), 1 (14 ounce) can sweetened condensed milk, and more.
Yes, Chocolate Covered Caramels falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
