Chocolate Covered Caramels

SweetsLady's Note:

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. :)

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 60

Yield: 10.0 dozen

• 1 cup sugar
• 1 cup butter
• 1 cup dark corn syrup (I used light)
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla
• 2 ½ cups semi-sweet chocolate chips
• 2 tablespoons shortening (I use 1/8 block shredded paraffin)

Directions:

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.

Reviews

[AZPARZYCH]

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.

[smediagirl]

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!

[Geniale Genie]

I used Lactose-Free Condensed Milk Substitute 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!!!