Recipe by SweetsLady
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. :)
Top Review by kittenlover
This is exactly the receipe I was looking for. I already have a carmel receipe that I had used but thought I would cover them with chocolate and was looking to see if I should use parafin or not.. Your receipe answered my question and everything turned out great. Thank you for posting the receipe..
- 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 1⁄2 cups semi-sweet chocolate chips
- 2 tablespoons shortening (I use 1/8 block shredded paraffin)
Directions See How It's Made
- Over medium heat, bring first 3 ingredients to a boil in a saucepan; cook for 7 minutes, without stirring.
- Stir in condensed milk, and bring back to boil. Cook, stirring constantly until a candy thermometer reaches 245.
- Remove from heat, and stir in vanilla.
- Pour into lightly greased 8x8 greased baking dish.
- Let stand 8 hours at room temperature.
- Cut caramel into 1/2 inch squares. If you like, you can shape into balls. (I skipped the shaping).
- 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.
- Dip balls into melted chocolate mixture; place on greased sheet. Chill 8 hours.