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1
Caramels: Line a 9-in. square pan with aluminum foil. Butter the foil with 1 teaspoon butter.
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2
In a heavy saucepan, combine the brown sugar, corn syrup, milk and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 248u00b0 (firm ball stage), stirring constantly. Remove from the heat. Stir in vanilla.
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3
Pour the caramel into the prepared pan and let cool. Cut into 1-in. squares. Wrap the caramels individually in candy foils or buttered waxed paper, twisting the ends.
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4
Bags: Cut 1-in. off the top of the open end of each paper bag. Set the bags aside.
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5
Break candy coating into chunks. Place 4 oz. in a microwave-safe bowl. Heat at 70% power for 45 seconds, then stir. Microwave in 10- to 20-second intervals or until melted. Stir until smooth.
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6
Pour melted coating into one paper bag. Turn the bag to completely coat the inside bottom and sides. Use a pastry brush to evenly spread the coating over inside of bag. Prop the bag open with toothpicks.
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7
Melt 4 oz. of additional candy coating as directed. Repeat the coating process with the second bag. Refrigerate the bags for 5-7 minutes or until the coating is set. Remove the toothpicks.
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8
Melt the remaining coating and brush it evenly over the coating on the bags. Refrigerate the bags 5-7 minutes longer or until set.
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9
Peel off and discard the paper bags. Fill the candy bags with caramels.
